Photo: Seared Cod with Chive Butter Sauce Recipe
Ingredients
- 4 (6-ounce) cod fillets
- Panko bread crumbs
- 2 eggs, for egg wash
- Kosher salt and freshly cracked black pepper
- 4 tablespoons grapeseed oil
- 1/2 lemon, juiced
- 1 tablespoon butter
- 1 sprig fresh thyme
- Butter Sauce, recipe follows
Directions
Preheat oven to 400 degrees F. Place the fillets on a sheet tray or rack so the fish can release its natural juices.
Place the bread crumbs into a shallow dish. In a separate shallow dish add 2 beaten eggs. Season both sides of the fillet with salt and pepper. Once seasoned, brush the belly side of the cod with the egg. Dip the egg side into the bread crumbs.
In a cast iron skillet add grapeseed oil. Before placing fish into pan, make sure the skillet is very hot. Sear only 1 side of the fish (the side with the bread crumbs). Once 1 side is seared, place the skillet in the oven for about 3 to 4 minutes until cooked.
Once the fish is cooked, flip it over and add the lemon juice, butter and sprig of thyme. Let melt and baste the fish with the juice.
Pour over the Butter Sauce and serve.
Butter Sauce:
- 2 cups white wine (recommended: Chardonnay)
- 2 sprigs fresh thyme
- 1 shallot, sliced
- 2 clove garlic, smashed
- 2 tablespoons heavy cream
- 1/2 lemon, juiced
- 2 tablespoons cold butter
- 3 tablespoons chopped chives
- Freshly cracked black pepper
In saucepan, add wine, sprigs of thyme, shallot and garlic. Set on back burner to allow the wine to reduce. Once the sauce is reduced to a syrup, strain and add the heavy cream, and lemon juice and bring to a slight simmer.
Whisk in cold butter and once melted add the fresh chives and season with black pepper.
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By beautylovenature
arkansas
on March 16, 2012
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I made this without the butter sauce since I didn't have all the ingredients. It was a little dull with salt and pepper only, so on the second batch I added a little Cavender's and Seasoned Salt. Fantastic! A great way to add fish to your diet without deep-frying and it was one of the quickest meals I've ever made. Love it!
By Beth in Virginia
Herndon, VA
on February 28, 2012
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This was just delicious. I got rave reviews. I agree about the sauce. That is what differentiated it from other fish dishes. I did find it was too much lemon so I added a pinch of sugar to take away the bite. I'll be making this again soon.
By knarfster
Phoenix, Az
on January 29, 2012
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This one is all about the sauce. But first, use coarser bread crumbs. the cooking time is perfect. on to the sauce. when they say reduce to a syrup, they mean it. that 2 cups needs to reduce down to 1 or 2 tablespoons (closer to 1 the better and use a bit less lemon. this is a cheater recipe for a classic Beurre Blanc sauce. I would use a few more pats of butter and if you practice, you don't need the cream..
Read all 54 reviews