2 teaspoons of freshly squeezed lemon juice
fresh parsley, minced, 1 tbsp
Here are the directions:
Bring together the all-purpose flour, garlic powder, onion powder, smoked paprika, dried oregano, salt, and black pepper in a small plate. Press the spiced flour mixture onto each fish fillet so it covers completely.
In a big skillet, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. When the butter begins to bubble, toss in the breaded fish fillets. To get a golden brown color and fully cooked, heat for three to four minutes per side. After cooking, take the fillets out and put them aside.
Put the minced garlic into the same pan and cook for around a minute, or until it begins to smell good. After adding the chicken stock, reduce the liquid by half by simmering.
Divide the chilled butter into little pieces and set aside. To get a glossy sauce, stir in the butter cubes one by one as you add them to the pan.
Finally, stir in the chopped parsley and fresh lemon juice. Taste and add more spice as needed.
Spoon the lemon butter sauce over the cooked cod fillets and return them to the pan. To heat thoroughly, cook for one more minute.
Quickly serve the pan-seared fish with more parsley on top, if preferred. Serve with your preferred accompaniments.
Important note: To speed up the thawing process, soak frozen cod in cold water for approximately half an hour prior to cooking.
To make turning the cod fillets easier, use a skillet that doesn’t stick.
Serve with steamed rice, roasted veggies, or a crisp salad for a satisfying dinner.
FAQs: Are frozen fish fillets OK to use? Yes, freezing cod fillets for 30 minutes in cold water before cooking is a rapid way to defrost them.
The Lemon Butter Pan-Seared Cod Recipe Jump to Recipe
