Components: 3 tablespoons butter, divided,1 pint cherry tomatoes,4 5oz cod fillet,1 tablespoon dried sage,1/ 2 cup hazelnuts, sliced, salt and pepper
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 chopped hazelnuts. Toast the hazelnuts in the butter, stirring continuously for 2 minutes. Get rid of the hazelnuts and let cool on paper towel. Keep the pan on the stove., Add the staying butter to the hot pan and include the cod. Cook for 2 minutes on one side, then flip the cod fillet. Turn the heat to medium-low. Include 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, carefully shaking the pan once in awhile to turn the tomatoes. [fillet 1″ thick = 2 minutes; fillet 2″ thick = 4 minutes], Serve the cod and tomatoes with chopped hazelnuts – make certain you drizzle a little the browned butter on each dish.