Brown Butter Makes Everything Better, Including This Weeknight Fish Dish

Ingredients

• Two 6-oz. skinless cod fillets, preferably “captain’s cut”
• Kosher salt
• Freshly ground black pepper
• 1 Tbsp. extra-virgin olive oil
• 4 Tbsp. unsalted butter, divided
• 1 medium shallot, thinly sliced (¼ cup)
• 1 medium garlic clove, thinly sliced (1 tsp.)
• 2 Tbsp. dry vermouth
• 7 oz. mixed cherry and grape tomatoes, halved (1 cup)
• 2 tsp. coarsely chopped flat-leaf parsley, for serving