by Jaden | Main Course, Recipes, Sauces/Condiments | 26 comments
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A few months ago, I thought it would be fun to make hazelnut milk. Yes, fun to make, fun to sip, but the concoction was so rich that sipping was all we could do….that is….until we discovered that adding a shot of Bailey’s Irish Cream to it made it fantastically addictive.
We haven’t made hazelnut milk since – but with a giant bag of happy round hazelnuts still in my refrigerator (hey, is is weird that I keep nuts in the refrigerator?) I came up with several recipes to use them up.
Even though this dish looks fancy, even restaurant-worthy, the elements of this dish are relatively simple. Well, it has to be, in my opinion – nutty and luxurious-tasting hazelnut browned butter shouldn’t have to compete with anything too complicated on the plate.
The cherry tomatoes are from the garden, I can’t pick them fast enough – I’ll finish picking one side of the plant, turn around and zoinks!! another 10 have ripened just like that.
Since I’m the only one in the house who eats tomatoes (!#!$@!#) I’ve resorted to sharing the lot with the hens, chucking a handful every day into their coop.
pssst…..Hey, has anyone tried hypnosis to get your kids and husband to like a certain food?
Throw those babies into the pan with the fish, they’ll burst open (sometimes I’ll even use my spatula to squish ’em a bit in the pan to release the juices).
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
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Prep Time 8 minutes mins
Cook Time 15 minutes mins
Servings 4
Ingredients
- 4 5oz cod fillet
- salt and pepper
- 1 tablespoon dried sage
- 1/2 cup hazelnuts, chopped
- 3 tablespoons butter, divided
- 1 pint cherry tomatoes
Instructions
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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Illiana on 1/16/18 at 4:36 pm
Our family made this last night, paired with mashed cauliflower potatoes. PERFECT!Reply
kruddz on 10/22/13 at 11:43 pm
Delicious!!!!! I love this recipe. I made a few changes. Instead of macadamia nuts I used California Walnuts and rather than cherry tomatoes, a medium kumato tomato sliced into quarters. So very tasty and easy!
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Ginny on 6/17/12 at 11:54 am
Looks so yummy… was going to make stream cod tonight. Nope, making this one instead.
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Sugel on 5/15/12 at 4:10 am
In two batches, combine the sifted flours and coloured buttermilk, with the butter and eggs mixture.
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Kim Bee on 5/14/12 at 10:10 pm
This is fabulous Jaden. I want to try this one out. I am not a fan of tomatoes but hubs is. Wish we lived closer, he’d be begging at your door for them.
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Kris on 5/8/12 at 9:45 pm
you are so lucky to have a glut of tomatoes! if you can’t eat them fast enough, my favorite ways to preserve tomatoes are: oven-dried tomatoes (slice in half, drizzle with olive oil and S&P, bake at 200 for a few hours), tomato sauce, and tomato jam
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Kim in MD on 5/7/12 at 3:41 pm
I’m so terribly sorry to hear that Scott’s dad passed away. I’m sending my heartfelt condolences to you and your family, Jaden.
My family loves cod, and I have been enjoying brown butter in many baked goods lately but haven’t tried it in a savory dish. I can’t wait to try this recipe!
Oh- and regarding how to get your family to eat a food that they don’t like? I just keep on making it/adding it in. At some point they will eat it! Just last night, my son, who normally picks the cucumbers out of his salad ate them. He did say (as he was eating them) that cucumbers aren’t his favorite vegetable…but he ate every single cucumber on his salad! 🙂
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Bee (Quarter Life Crisis Cuisine) on 5/7/12 at 12:11 am
I think browned butter just makes everything more delicious. I have never made cod before but I do love a good hearty white fish!
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Teramo on 5/5/12 at 10:32 pm
I love this dish…cod is one of my favorite fish and the hazelnut is a great idea. For those of you wanting to cut back on fat…don’t get me wrong, I’m a big fan of butter but about a year ago I started with maple syrup in place of butter. I know what your thinking but trust me on this and give it a try. With fish its amazing as it forms this nice crust that brings just a touch of sweetness. In this dish I would use about 1 -2 tablespoons instead of the butter and bingo you have a much healthier dish! I use organic maple syrup as I find it tastes better and again its healthier. Its tougher to find but worth it. The one I use is called Rouge pure organic maple syrup that I get online.
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Carter on 5/5/12 at 3:09 pm
Make sure the cod is not Atlantic Cod which was declared endangered by the World Wildlife Fund in 2000.
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Zee on 5/5/12 at 1:41 am
This is an interesting combination. I have never had hazelnut with fish.. Looks super yummy!
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Heloisa Fialho on 5/4/12 at 7:47 pm
Have you tried slow roasted tomatoes on pizza? Or with pasta, black olives and mozzarella?
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Julia {The Roasted Root} on 5/4/12 at 5:37 pm
Big high fives for making your own hazelnut milk! Definitely sounds like quite the undertaking. I’ve never made nut milk before but if it turns out as rich as you’ve said, I think it’s definitely worth the effort! And adding Bailey’s to it…by golly, that’s genius! Your cod looks amazing and what a wonderful idea incorporating in the hazelnut milk! And with those cherry tomatoes….yup, definitely restaurant worthy!
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Sally on 5/4/12 at 5:10 pm
So sorry to hear this news about Scott’s dad. A tough time. Please accept my condolences and give Scott a big hug from me.
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Stacey S on 5/4/12 at 4:39 pm
I’m so sorry for your family’s loss. This recipe looks delicious and might be a way to get my son to give tomatoes another try…
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Vicki Bensinger on 5/4/12 at 2:23 pm
This sounds light and delicious just how I enjoy cooking.
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Dana B on 5/4/12 at 2:13 pm
I’m very sorry for the loss of Scott’s Dad. It is indeed very hard on the widow/widower. My parents were married almost 50 years when my Mom died; Dad still misses her immensely even tho it’s been almost 8 years. It’s amazing when marriages last that long. Well, I’m glad you’re coping with good, easy food ’cause this looks great! Think I just found tomorrow night’s dinner 🙂
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Tori @ The Shiksa in the Kitchen on 5/4/12 at 1:22 pm
This sounds awesome Jaden! I’m totally trying this. Yum!
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Blog is the New Black on 5/4/12 at 12:51 pm
My fiance would LOVE this!
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