2 tomatoes (1 lb.) peeled, seeded and chopped
2 tbsp. olive oil
1 tbsp. fresh lemon juice
1 lg. garlic clove, minced
1/4 tsp. salt
garlic powder (optional, for sprinkling)
paprika (optional, for sprinkling)
salt and pepper
1/2 c. mixed fresh herbs (basil, chives, tarragon, parsley, oregano)
1 lb. North Atlantic cod fillets
2 tbsp. butter

One hour in advance of cooking the cod, stir together tomatoes, olive oil, lemon juice, garlic, your choice of desired herbs and salt. Cover, set aside and allow to stand at room temperature for 1 hour to allow flavors to blend.

Cut cod fillets into 3 portions.

In a saucepan over medium heat, melt butter and heat until it is just brown (a pinch of parsley may be added to butter for color enhancement).

Place fish on greased broiling pan and brush with browned butter. Sprinkle with salt, pepper, and optionally, garlic powder.

Broil 4 to 6 inches from heat for 8 to 10 minutes. Do not turn. (Estimate cooking time at approximately 10 minutes per inch of thickness for thawed fish.)

Fish will be nearly white when cooked. Sprinkle with paprika (optional) and serve with fresh parsley and lemon.

Serve with the tomato sauce at room temperature.

Serves 3.