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Cod Fish with Hazelnut Browned Butter Recipe

Lots of flexibility here - Substitute dried sage for your favorite dried herb mix. Instead of cod, you can use any fish you like, just adjust the cooking time based on thickness of the fillet.
5 from 4 votes
Prep Time 8 mins
Cook Time 15 mins
Servings 4


  • 4 5oz cod fillet
  • salt and pepper
  • 1 tablespoon dried sage
  • 1/2 cup hazelnuts, chopped
  • 3 tablespoons butter, divided
  • 1 pint cherry tomatoes


  • Season the cod fillet on both sides with the salt, pepper and dried sage. Set aside.
  • Heat a saute pan over medium heat and add just 1 tablespoon of the butter. When the butter is bubbling and starting to get light brown, add the the chopped hazelnuts. Toast the hazelnuts in the butter, stirring constantly for 2 minutes. Remove the hazelnuts and let cool on paper towel. Keep the pan on the stove.
  • Add the remaining butter to the hot pan and add the cod. Cook for 2 minutes on one side, then flip the cod fillet. Turn the heat to medium-low. Add in the cherry tomatoes to the pan with the cod.
  • Cover loosely with a sheet of tin foil and let cook for an additional 2-4 minutes, gently shaking the pan every so often to turn the tomatoes. [fillet 1" thick = 2 minutes; fillet 2" thick = 4 minutes]
  • Serve the cod and tomatoes with chopped hazelnuts - make sure you drizzle a bit of the browned butter on each dish.
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