Best 6 Fish With Tomato Chive Butter Recipes

ONE-PAN ROASTED FISH WITH CHERRY TOMATOES

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

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.

PAN-ROASTED FISH FILLETS WITH HERB BUTTER

Steps:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
• Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

FISH WITH TOMATOES, OLIVES AND CAPERS

Steps:

• In a large nonstick skillet, heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
• Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.

FISH WITH TOMATO-CHIVE BUTTER

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.

FISH PACKETS WITH SNAP PEAS, TOMATOES, AND HERB BUTTER

Steps:

• Preheat oven to 400°F. Mix butter, herbs, 1 tsp. salt, and 1/2 tsp. pepper in a small bowl.
• Fold parchment sheets in half and use scissors to cut halves into 4 large hearts. Unfold and place parchment hearts open on a work surface. Spoon 1 Tbsp. herb butter in the center of one half of each heart, then divide snap peas, tomatoes, and garlic evenly into small piles over butter. Lay fish over vegetables, then top with 1 Tbsp. herb butter; season each with 1/8 tsp. salt and a pinch of pepper. Fold parchment over and crimp edges tightly to form a sealed packet.
• Transfer packets to 2 large rimmed baking sheets, arranging in a single layer. Bake until just cooked through and a tester inserted through parchment slides through fish easily, about 13 minutes. Carefully cut open packets (steam will escape). Top with basil.
• Do Ahead
• Butter can be made 3 days ahead; cover and chill. Fish packets can be assembled 4 hours ahead; chill. Let sit at room temperature 15 minutes before cooking.