Get your prep done before you start cooking. Pat the cod fillets dry with paper towels. Season both sides with ½ teaspoon salt and ½ teaspoon pepper.

Finely chop the shallot, mince the garlic cloves and chop the parsley.

Heat oil and 1 tablespoon butter over medium high in a nonstick skillet. Add cod fillets and sear for 1-2 minutes per side, the cooking time depends on the thickness of your fillets. They don't need to be cooked through, we'll finish cooking them later in the sauce. Remove the cod onto a clean plate.

Add cherry tomatoes, cover and braise for 5 minutes. Next, press down with a fork to release the juices. Add shallot, garlic, dried thyme, the remaining salt and pepper. Cover, and braise for 5 minutes more over medium.

Pour in vegetable broth and bring to a boil. Add the remaining butter and parsley, stir until the butter is completely melted. Reduce heat to medium low, add cod fillets and simmer for about 5 minutes or until the fillets are just cooked through. Sprinkle with lemon juice and garnish with parsley. Enjoy!