Pan-Seared Cod with Brown Butter

Instructions

1. Prep the fish. Pat cod fillets very dry with paper towels. Season both sides with salt and pepper.

2. Sear. Heat olive oil in a skillet over medium-high heat. Add cod, presentation side down. Cook 3-4 minutes without moving until golden.

3. Flip. Carefully flip the fish. Cook another 2-3 minutes until just cooked through—fish should flake easily.

4. Make brown butter. Transfer fish to plates. Add butter to the pan, reduce heat to medium. Let butter melt and foam, swirling occasionally, until it turns golden brown and smells nutty—about 2 minutes. Watch carefully, it can burn quickly.

5. Finish. Add garlic and capers, cook 30 seconds. Remove from heat, add lemon juice.

6. Serve. Spoon brown butter over the fish. Garnish with parsley.

What is Brown Butter?

Brown butter (beurre noisette) is butter cooked until the milk solids toast, creating a nutty flavour. It’s a simple way to elevate any dish.

Fish Substitutes

This technique works with any firm white fish:

• Halibut
• Sea bass
• Haddock
• Mahi-mahi

Notes

• Don’t move the fish while searing—let the crust form
• Fish continues cooking after you remove it from heat
• A fish spatula makes flipping easier
• Fresh fish shouldn’t smell fishy—it should smell like the ocean