Brown Butter Makes Everything Better Including This Weeknight Fish Dish
Ingredients
- Two 6-oz. skinless cod fillets, preferably “captain’s cut”
- Kosher salt
- Freshly ground black pepper
- 1 Tbsp. extra-virgin olive oil
- 4 Tbsp. unsalted butter, divided
- 1 medium shallot, thinly sliced (¼ cup)
- 1 medium garlic clove, thinly sliced (1 tsp.)
- 2 Tbsp. dry vermouth
- 7 oz. mixed cherry and grape tomatoes, halved (1 cup)
- 2 tsp. coarsely chopped flat-leaf parsley, for serving
Instructions
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