Explore Butcherbox

One-Pan Cod with Tomatoes and Corn

Emilie Abijanac

Emilie Abijanac

July 29, 2020
baked cod with tomatoes
Clock icon

50 min

Total

People icon

4

Servings

Protein icon

Fish / Seafood

Protein

Try Butcherbox

All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

  • 4 ea ButcherBox Cod Fillet

  • 2 Tbsp tarragon, fresh

    finely chopped

  • 2¼ tsp kosher salt

  • ¾ tsp ground black pepper

  • 2 c corn

  • 1 pt cherry tomatoes

    cut in half

  • 1 sm red onion

    julienned, ¼ inch thick

  • 1 Tbsp avocado oil

    preferred oil: Primal Kitchen Avocado Oil

Step By Step

Instructions

1
Preheat oven to 375°F.
2
In a mixing bowl toss together corn, tomatoes, 1 teaspoon kosher salt, ½ teaspoon ground black pepper and avocado oil.
3
Place corn mixtrure in an oven safe baking dish. Place in oven for 20 minutes.
4
While vegetables are in the oven, mix together tarragon remaining salt and pepper on a dish.
5
Using a paper towel fully dry cod fillets before pressing into tarragon mixture.
6
Remove corn from oven and place seasoned cod on top. If there is any tarragon mixture left, sprinkle on corn. Drizzle a small amount of avocado oil on each fillet.
7
Place back in oven and bake for another 10 minutes.
8
Serve as is or flake cod and serve in a warm corn tortilla topping the taco with the roasted tomatoes and corn.

Every Recipe Starts With Great Meat

Grass-fed, Free-range, and humanely raised. Delivered straight to your door.

Build Your Box
Already a member? Log In