Black Cod with Chili Brown Butter & Sungolds
Recipes
Black Cod with Chili Brown Butter & Sungolds
October 21st, 2025
Katie Elliott McGarrigle
Buttery and Flakey Seremoni Grade Black Cod with a chili brown butter sauce and sweet sungold tomatoes. Simple, seasonal, and sustainably sourced, it's the perfect summer recipe!
Ingredients
- 2 Seremoni Grade Black cod filets
- 3 Tbsp avocado oil
- 2 Tbsp unsalted butter
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 tsp red pepper flakes (more or less depending on spice level)
- 1 pint sun gold tomatoes
- 1/3 cup chicken broth (or vegetable broth)
- 1/2 lemon, juiced
- 1 Tbsp fresh basil, chopped (more for garnish)
- 1 tsp lemon zest
- Salt and pepper to taste
Pat fish dry with paper towels and season both sides with salt.
Heat a stainless steel pan over high heat. Once hot, add oil to coat the bottom.
When the oil starts to smoke, carefully lay the filets in, presentation side down. Sear for 3 minutes without moving, then flip and reduce heat to medium.
Cook for 1 more minute, then add butter. As it foams and browns, baste the fish for another minute. Remove fish and set aside.
To the browned butter, add shallots and sauté for 1 minute. Stir in garlic and chili flakes; cook for 30–60 seconds without burning. Add tomatoes, season with salt and pepper, and cook for 1 minute.
Pour in broth and simmer over medium-low for 8 minutes, until tomatoes are soft and blistered. Finish with fresh basil and a squeeze of lemon juice.
Spoon warm tomatoes on the bottom of a plate. Top with the flakey fish, more fresh basil, and lemon zest. Enjoy.