Servings: 4 Prep Time:8 minutes Cook Time:15 minutes
Ingredients:
four 5oz cod fillet
salt and pepper
1 tablespoon dried sage
1/2 cup hazelnuts, chopped
3 tablespoons butter, divided
1 pint cherry tomatoes

Direction :
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.