This recipe makes four servings of herb butter sauced golden seared cod.
Four 6-oz fillets of cod meat
2-Tbsp olive oil-Salt and pepper, freshly ground, to taste-4 Tbsp unsalted butter
– Minced garlic, one clove
1/2 lemon’s juice
– 2 teaspoons of finely chopped fresh parsley
Two tablespoons of chopped fresh dill and one tablespoon of trimmed fresh chives
How to Follow
Before seasoning the cod fillets with salt and pepper, pat them dry with paper towels.
2. In a big skillet, heat the olive oil until it shimmers, but does not smoke, over medium-high heat.
3. Gently set the fish fillets in the pan and sear for about four minutes per side, or until the bottom becomes a golden crisp.
Fourth, cook for a further three minutes, or until the fish flakes easily when tested with a fork. Carefully turn the fish over with a spatula.
Fifth, transfer the fish to a platter and cover with foil to keep it warm.
6. Lower the heat to medium in the same skillet. Cook, stirring occasionally, for about a minute, until the garlic is aromatic and the butter has melted.
Stir in the chives, parsley, dill, and lemon juice after removing the pan from the heat.
8. Top the heated cod fillets with the herb butter sauce and serve right away.
Tips and Variations-If cod isn’t your thing, try halibut or tilapia instead. Both white fish are delicious.
– A Add the zest from a grated lemon to the herb butter sauce for a little more zest.
– A Dried herbs are a lifesaver when time is of the essence; nevertheless, their taste is more concentrated than that of fresh herbs, so use them sparingly.
– A Though it’s at its finest when eaten right away, any leftovers may be reheated gently in the oven after storing in an airtight container.
If you want your fish fillets to cook evenly, maintain their thickness about the same. Also, be sure not to crowd your pan; doing so will result in a nicer sear and more flavor. Greetings, culinary companions!
