SUPERBLY HERBY PAN SEARED COD AND TOMATO SKILLET
½ cup + 2 tablespoon olive oil
2 tablespoon butter
2 ½ – 3 pounds cod filets, skinned (or other mild fish such as haddock or halibut)
½ cup flour
3 tablespoon Dish off the Block Superbly Herby Seasoning
3 cups cherry or grape tomatoes
½ teaspoon salt
¼ teaspoon black pepper
¼ cup parsley, chopped
Preheat oven to 375 degrees.
Heat ¼ cup of the olive oil and the butter in a large cast iron or oven proof skillet over medium high heat.
Cut the cod into portion size pieces (about 4-5 ounces… or if you have a teenage son, 8-10 ounces!!).
Combine 2 tablespoons of the olive oil, the zest from one lemon and the juice of one lemon in a large bowl. Then, combine the flour and the Superbly Herby seasoning in a shallow baking dish or pie plate and whisk to combine.
Dip each portion of fish in the lemon mixture, let excess drain off, and then, coat in the herby flour. Place the cod top-side-down (the more rounded side) in the hot skillet. Drizzle the fish (bottom side) with 2 more tablespoons of olive oil. Let cook for 2-3 minutes on the first side until browned and gingerly flip over to ensure the herby crust adheres.
Add the tomatoes to the pan, around the fish, and drizzle with the remaining 2 tablespoons of oil. Season everything with the salt and pepper. Lightly toss the tomatoes to coat.
Place the pan in the oven and bake for 10-12 minutes until the fish is cooked through and the tomatoes are lightly blistered.
Remove from the oven and squeeze the juice from one of the remaining lemons over the pan. Garnish with the chopped parsley and lemon slices.