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Recipe for roast cod with cherry tomatoes

Catherine Smart for The Boston Globe

Serves 4

Pan roasting cooks fish fast and keeps it moist and flavorful. First saute cherry tomatoes in olive oil, then push them to the sides of the pan and add the fish, a splash of wine, and a handful herbs. A little butter goes a long way to transform the pan juices into a luscious sauce as the fish finishes cooking in the oven. Here we used cod and tarragon, but swordfish, salmon, or any other meaty piece of fish will work well with whatever fresh herb you have on hand.

1  tablespoon olive oil

1  pint cherry tomatoes

 Salt and pepper, to taste


2  teaspoons butter

2  pounds skinless, boneless cod (about 1-inch thick), cut into 4 pieces

1/2  cup white wine

1  tablespoon chopped fresh tarragon

1  extra sprig fresh tarragon, leaves chopped (for garnish)

1 lemon, quartered (for serving)

1. Set the oven at 350 degrees.

2. In a large skillet with a heatproof handle, heat the oil over medium-high heat. Add the tomatoes, salt, and pepper. Cook, stirring, for 3 minutes. Push the tomatoes to the sides of the pan. Add the fish and cook 2 more minutes.

3. Pour in the wine and top each piece of fish with 1/2 teaspoon of butter, salt, pepper, and tarragon. Cover the pan with a lid or foil. Roast for 8 minutes until the fish is just cooked through and the tomatoes begin to burst.

4. Transfer the fish to plates, top with tomatoes, juices from the pan, and more tarragon. Serve with lemon.