Preparation Instructions

COOK FISH: Cook Morey’s Wild Cod Butter and Herb according to package directions of your choice (we used the baking method).

COOK PASTA: While fish is cooking, add pasta to a large pot of boiling salted water. Cook al dente. Reserve 1/2 cup pasta water and drain.

MAKE PAN SAUCE: In a large skillet over medium-low heat, add olive oil. Stir in onions and garlic and cook until onions become translucent (about 5 minutes).

Add halved cherry tomatoes and juice of 1/2 lemon. Cover and cook 5 minutes or until tomatoes are soft, mashing occasionally with a potato masher. Add 1/4 cup of the pasta water (more if your need a thinner sauce).

Salt and pepper to taste. Sprinkle with fresh basil leaves.

TO SERVE: Spoon pasta into bowls. Top with cod and spoon sauce over. Give each a squeeze of lemon juice. Top with Parmesan if you like, and garnish with basil.

PRO TIP: Change up your sauce to one with a Latin flavor by adding in half of a finely chopped jalapeño and trading cilantro for the basil.


  • 2 Morey’s Wild Cod Butter and Herb fillets
  • 8 ounces mini penne pasta
  • 2 Tbsp. olive oil
  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 cups cherry tomatoes, halved
  • 1/4 cup fresh basil leaves, plus more for garnish
  • 1 lemon, halved
  • Grated Parmesan cheese (optional)
  • Kosher salt
  • Coarsely ground black pepper

Prep Time
30 minutes

Serving Size

Additional Product Options
You can also use:
Tilapia Seasoned Grill

Drink Pairings


Gin fizz

Light dry ale

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