Recipe courtesy of Geoffrey Zakarian
Cod With Brown Butter Lemon Sauce
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1018
- Total Fat
- 86 g
- Saturated Fat
- 45 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 45 g
- Cholesterol
- 293 mg
- Sodium
- 1024 mg
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1018
- Total Fat
- 86 g
- Saturated Fat
- 45 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 45 g
- Cholesterol
- 293 mg
- Sodium
- 1024 mg
Ingredients
Directions
- Cut the peels from the lemons, revealing the flesh. Cut the segments free from the membranes, then dice and place in a bowl. Squeeze any remaining juice from the membranes into the bowl. Set aside.
- Heat a large nonstick pan over medium-high heat. Add 4 tablespoons butter and begin to cook, stirring, until the butter begins to brown. Add the brioche, then reduce the heat to medium-low and cook, continually tossing and swirling the brioche until evenly toasted, about 4 minutes. Remove the croutons to a plate and let cool. Wipe out the pan.
- Sprinkle the fish with salt and pepper. Heat the same pan over medium-high heat. Add 4 tablespoons butter and the oil and begin to cook over the heat, stirring. Add the fish and cook, 2 to 3 minutes. Flip the fish and continue to cook, basting occasionally with the butter from the pan, another 2 to 3 minutes. Remove the fish to a plate. Wipe out the pan.
- Turn the pan to medium heat and add the remaining 4 tablespoons butter. Let melt, then add the capers and cook for 1 to 2 minutes. Continue to cook until the butter browns, then add the wine, lemon juice and segments and parsley. Swirl together. Spoon the sauce over the fish and garnish with the croutons.
