Cod Fish With Pine Nut Brown Butter Recipes

COD WITH BROWN BUTTER LEMON SAUCE

Cod With Brown Butter Lemon Sauce image

Provided by Geoffrey Zakarian

Time 40m

Yield 2 servings

Number Of Ingredients 9

Ingredients

2 lemons
12 tablespoons unsalted butter
1 slice brioche bread, crusts removed and diced into 1/4-inch pieces (about 1/2 cup)
2 cod fillets, about 1/2-inch thick
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
2 tablespoons capers
2 tablespoons white wine
1/4 cup fresh parsley, finely chopped

Steps:

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.

COD FISH WITH PINE NUT BROWN BUTTER

Cod Fish With Pine Nut Brown Butter image

Nice fish main course. Presentation is classy enough, it almost looks like something served in a restaurant! Easy and fast to prepare.

Provided by KitchenManiac

Categories One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

3 1/2 ounces butter
2 tablespoons lemon juice
4 tablespoons pine nuts, chopped roughly
4 cod fish fillets
steamed greens (I usually use asparagus, green beans and broccoli)
lemon wedge (to serve)

Steps:

Melt butter in a large pan over medium heat, till it is light golden in colour.
(make sure you don't overdue this and burn the butter) Add lemon juice and pine nuts and saute for 1 minute.
Add fish to pan and cook for 2 minutes on each side, or till it is cooked to your liking.
Serve fish on steamed greens with the brown pine nut butter as a sauce.
Serve with a lemon wedge.

ROAST FISH WITH CURRY BUTTER

Roast Fish with Curry Butter image

Give vegetables a head start in a hot oven before turning the heat way down. Then lay the fish on top, and let everything finish cooking together.

Provided by Chris Morocco

Categories Bon Appétit Dinner Fish Pescatarian Healthy Potato Roast Curry Fennel Ginger Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 fennel bulb, sliced
1 large red onion, cut through root end into 8 wedges
1 lb. baby Yukon Gold potatoes, halved if large
3 Tbsp. extra-virgin olive oil
Kosher salt
4 Tbsp. unsalted butter
2 garlic cloves, crushed
1 (1/2") piece ginger, peeled, finely chopped
1 tsp. curry powder
1 1/4 lb. piece cod, hake, haddock, or pollock
Mint (for serving)

Steps:

Preheat oven to 425°F. Toss fennel, onion, potatoes, and oil in a 3-qt. baking dish to coat; season with salt. Roast, tossing once, until vegetables are browned and softened, 35-40 minutes.
Meanwhile, melt butter in a small saucepan over medium heat. Mix in garlic, ginger, curry powder, and a pinch of salt. Simmer until color intensifies, about 1 minute. Remove from heat.
Season fish with salt and lay on top of cooked vegetables. Drizzle fish with curry butter. Reduce oven temperature to 350°F and bake fish until flesh easily flakes apart with a fork, 12-15 minutes.
Serve vegetables and fish with mint scattered over.

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Melt butter in large, heavy nonstick skillet over medium heat. Add nuts and 2 tablespoons lemon juice, and stir; cook 1 minute or until nuts are golden brown. Remove from pan and set aside.
Season fish with salt and pepper. Add 2 teaspoons oil to skillet over medium-high heat. Add fish; cook 2 minutes per side, until it flakes. Transfer to platter; place nuts on top of fish. Tent with foil to keep warm.
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