In a small saucepan heat olive oil over medium heat. Add the shallot and garlic cook for 4-5 minutes, stirring occasionally. Preheat oven to 400°F. Add the tomatoes, vegetable stock, red pepper flakes, and sugar. Turn heat to low and simmer for about 10 minutes until tomatoes begin to release their juices. Remove the saucepan from the heat and stir in the slices of butter and fresh herbs, season with salt and black pepper. Cover and keep warm. Meanwhile, bring a large pot of water to a boil. In an 8-inch square baking dish drizzle the bottom lightly with olive oil. Pat dry the cod and arrange in a single layer. Season with salt and black pepper, squeeze half the lemon over the top of the cod. Cover tightly with aluminum foil and bake for 10 minutes. Remove from the oven and spread the tomato and herb butter over the cod, recover with aluminum foil and return to the oven for 5 additional minutes. Cook ravioli according to the package directions. Drain and divide among serving plates. Remove cod from the oven, spoon the tomato and herb butter over the ravioli, and top with cod. Serve immediately with lemon slices.
By clicking the continue button below, you will be redirected to the web portal of our affiliate, and you agree that any personal information that you provide through the web portal (including any sensitive personal information therein) may be used by us and our affiliate in accordance with our Privacy Policy.
