Best Fish With Tomato Chive Butter Recipes

Roasted Fish With Spice Butter and Tomatoes image

Provided by Melissa Clark

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 pint cherry or grape tomatoes (halved or quartered, if they are large)
Kosher salt
6 tablespoons unsalted butter, melted
3 garlic cloves, finely grated or minced
1 teaspoon finely grated lemon or lime zest
1 to 2 teaspoons spice blend of choice
4 (6-ounce) mild white fish fillets (for example, cod, hake or blackfish)
2 scallions, white and green parts, thinly sliced
Fresh lemon or lime juice, for serving
Torn fresh herbs, such as mint, dill, cilantro or parsley, for serving

Steps:

Heat oven to 450 degrees. Place tomatoes on a rimmed baking sheet, sprinkle lightly with salt, and roast for 10 minutes as you prepare the fish.
In a small bowl, stir together butter, garlic, zest, spice blend and a pinch of salt.
Season fish lightly with salt. Pull pan from the oven, and nestle fillets among the cherry tomatoes. Pour spice butter over fish and tomatoes, tossing the tomatoes to coat them. Sprinkle scallions on top of everything.
Roast until fish is flaky and cooked through, about 5 to 10 minutes, depending on the thickness of the fillets. Top with a squeeze of citrus juice and fresh herbs, and serve.

One-Pan Roasted Fish With Cherry Tomatoes image

Provided by Lidey Heuck

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 pint cherry tomatoes, halved
1/2 cup thinly sliced shallots (about 1 large)
2 teaspoons minced garlic (about 2 large cloves)
2 tablespoons olive oil, plus more for brushing
1 tablespoon sherry or red wine vinegar
1 teaspoon honey
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
4 (6-ounce) skin-on mild white fish fillets, such as cod or halibut
1 teaspoon freshly grated lemon zest (from about 1/2 lemon)
Chopped fresh basil, for serving
Chopped fresh mint, for serving

Steps:

Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.

Seared Cod with Chive Butter Sauce image

Provided by Aaron McCargo Jr.

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 18

4 (6-ounce) cod fillets
Panko bread crumbs
2 eggs, for egg wash
Kosher salt and freshly cracked black pepper
4 tablespoons grapeseed oil
1/2 lemon, juiced
1 tablespoon butter
1 sprig fresh thyme
Butter Sauce, recipe follows
2 cups white wine (recommended: Chardonnay)
2 sprigs fresh thyme
1 shallot, sliced
2 clove garlic, smashed
2 tablespoons heavy cream
1/2 lemon, juiced
2 tablespoons cold butter
3 tablespoons chopped chives
Freshly cracked black pepper

Steps:

Preheat oven to 400 degrees F. Place the fillets on a sheet tray or rack so the fish can release its natural juices.
Place the bread crumbs into a shallow dish. In a separate shallow dish add 2 beaten eggs. Season both sides of the fillet with salt and pepper. Once seasoned, brush the belly side of the cod with the egg. Dip the egg side into the bread crumbs.
In a cast iron skillet add grapeseed oil. Before placing fish into pan, make sure the skillet is very hot. Sear only 1 side of the fish (the side with the bread crumbs). Once 1 side is seared, place the skillet in the oven for about 3 to 4 minutes until cooked.
Once the fish is cooked, flip it over and add the lemon juice, butter and sprig of thyme. Let melt and baste the fish with the juice.
Pour over the Butter Sauce and serve.
In saucepan, add wine, sprigs of thyme, shallot and garlic. Set on back burner to allow the wine to reduce. Once the sauce is reduced to a syrup, strain and add the heavy cream, and lemon juice and bring to a slight simmer.
Whisk in cold butter and once melted add the fresh chives and season with black pepper.

Fish With Tomato-Chive Butter image

Provided by Boca Pat

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 medium shallots, peeled and minced
3 tablespoons Chardonnay wine
1 tablespoon white wine vinegar
1 tablespoon heavy cream
1/2 cup cold unsalted butter, cut into small cubes
1 medium tomatoes, peeled, seeded and diced
6 -8 fresh chives, snipped
1 teaspoon fresh lemon juice
salt & pepper
4 (7 ounce) fish fillets

Steps:

Have your broiler preheated when you start.
Tomato-Chive Butter: In small saucepan over med-hi heat combine shallots, wine and vinegar; simmer until 2 tbsp remain.
Add cream and return to simmer for 2 1/2 minutes.
Remove from heat and begin whisking in butter, cube by cube; as you add cubes you may want to place pan back over very low heat briefly; continue whisking in butter until it is all incorporated.
Pour into a warm bowl and add tomatoes, chives, lemon juice, salt and pepper.
Fish: Position broiler rack 4 to 5 inches from heat.
About 10 minutes before sauce is done sprinkle fish with salt and pepper; place on an oiled broiler rack and broil 4 to 5 minutes a side or until cooked through; place on a serving plate and top with about 3 tbsp butter sauce.