Pan-Seared Cod with Brown Butter and Lemon
Ingredients
- 4 fillets (6 ounces each)cod fillets (skin-on)
- ·kosher salt
- ·black pepper
- ·all-purpose flour
- 4 tablespoonsbutter
- 2lemon
- ·fresh parsley
Method
- 01
Pat the cod fillets dry with paper towels and season both sides generously with salt and pepper.
- 02
Spread the flour on a shallow plate. Lightly coat each fillet on the skin side only.
- 03
Heat 2 tablespoons of butter in a large skillet over medium-high heat until foaming. Once the foam subsides, place the fillets skin-side down and cook undisturbed for 4 minutes until the skin is crispy and golden.
- 04
Flip the fillets carefully and cook for another 2 to 3 minutes until the flesh is opaque and flakes easily. Transfer to a warm plate.
- 05
Reduce heat to medium. Add the remaining 2 tablespoons of butter to the pan and let it melt, swirling occasionally. Watch closely — it will turn golden, then brown and nutty (about 2 minutes). Pour immediately over the fish.
- 06
Squeeze fresh lemon juice over each fillet. Sprinkle with chopped parsley and serve right away.
Spice Tips
The butter and lemon are the stars here, but you can add warmth with a pinch of smoked paprika or cayenne sprinkled on before serving. A grind of fresh white pepper instead of black also adds subtle sophistication.
Serve alongside roasted potatoes, steamed green beans, or crusty bread to soak up the brown butter sauce. Cod is delicate — use a thin metal spatula and a confident hand when flipping.