Normally, I bake cod, but this recipe has made me a believer in pan frying it. This is simple and bright and makes an impressive dinner in less than 1/2 hour. Not bad . . .
2 (6 oz each) cod fillets, skinless, about 1" thick
2 Tbsp flour
1/4 tsp paprika
1/4 tsp onion powder
1/4 tsp dried thyme
1/4 tsp oregano
1/8 tsp cayenne pepper
1/2 tsp salt
Freshly ground black pepper
4 Tbsp butter
1 Tbsp olive oil
3 Tbsp fresh lemon juice
3 Tbsp dry white wine or chicken stock
1 tsp zested lemon rind
1 Tbsp chopped fresh parsley
2 Tbsp flour
1/4 tsp paprika
1/4 tsp onion powder
1/4 tsp dried thyme
1/4 tsp oregano
1/8 tsp cayenne pepper
1/2 tsp salt
Freshly ground black pepper
4 Tbsp butter
1 Tbsp olive oil
3 Tbsp fresh lemon juice
3 Tbsp dry white wine or chicken stock
1 tsp zested lemon rind
1 Tbsp chopped fresh parsley
Pat your cod fillets dry with paper towels.
Combine flour, paprika, onion powder, thyme, oregano, cayenne pepper, salt and pepper on a dinner plate. Sprinkle and spread the mixture over both sides of the cod fillets (use all of the mixture).
Melt 1 Tbsp butter and 1 Tbsp olive oil in a skillet over medium-high heat.
Add cod and sear until golden brown and cooked through on each side, about 4 - 5 minutes per side. Fish should flake easily with a fork when done. Transfer to serving plates.
Reduce burner temp to medium-low. Melt remaining butter in the same skillet.
Add lemon juice and wine/chicken stock, and lemon zest to pan. Stir until it starts to thicken slightly.
Pour the sauce over the cod fillets and top with chopped parsley. Serve warm.
