Cod With Brown Butter Lemon Sauce Recipes

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.

POACHED COD WITH LEMON-BUTTER SAUCE

Poached Cod With Lemon-Butter Sauce image

From Pierre Franey, a very simple presentation of cod that really brings out the best in the fish. Delicious with a rich, spicy vegetable dish. If you want to concentrate the lemon flavor, grate a little lemon peel over the finished cod. You can also add chopped capers to the sauce.

Provided by Chef Kate

Categories European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs cod fish fillets
1 cup milk
1 1/2 cups water
1 bay leaf
4 sprigs fresh parsley
2 tablespoons fresh parsley, chopped
4 whole peppercorns
2 whole cloves
4 tablespoons unsalted butter
1/2 teaspoon garlic, minced
3 tablespoons shallots, minced
1/2 lemon, juice of
salt & freshly ground black pepper

Steps:

Cut cod fillets into four serving size pieces and place in large pan in one layer.
Add the milk and the water to the pan so that the fish is barely covered--if necessary add more water.
Add the bay leaf, the parsley sprigs, peppercorns and cloves.
Bring to a simmer and cover and cook gently for three to four minutes until fish just flakes--cooking time will depend upon the thickness of the fish--do not overcook.
While the fish is poaching, start the sauce by melting one tablespoon of the butter in a saucepan and briefly cooking the garlic and the shallots in the butter.
Remove 1/4 cup of the poaching liquid and add it to the sauce, stirring all the while.
Bring the sauce to a boil, add the lemon juice and swirl in the remaining butter, one tablespoon at a time.
Remove from the heat and add the minced parsley.
Taste the sauce and adjust seasoning.
Drain the fish and serve it hot with the lemon-butter sauce poured over it.

Nutrition Facts : Calories 289.2, Fat 14.9, SaturatedFat 8.9, Cholesterol 112.4, Sodium 128, Carbohydrate 4.9, Fiber 0.1, Sugar 0.2, Protein 32.8

ROASTED LEMONY FISH WITH BROWN BUTTER, CAPERS AND NORI

Roasted Lemony Fish With Brown Butter, Capers and Nori image

Drizzling a mild, white fish with a caper-spiked browned butter is classic for a reason. The butter adds richness to the lean fish, and the tanginess of capers and lemon perks up any mellowness. In this version, adapted from the chef Danielle Alvarez's cookbook "Always Add Lemon" (Hardie Grant, 2020), nori oil adds another layer of umami flavor. It's both bright and deep, with a silky texture that's easy to achieve. Serve it with rice or bread to mop up all the saline, buttery juices.

Provided by Melissa Clark

Categories seafood, main course

Time 30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 1/4 pounds/6 (6-ounce) fillets white fish, such as hake or cod
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
2 lemons
4 tablespoons unsalted butter
1 cup parsley leaves and tender stems, coarsely chopped
2 tablespoons capers, drained
10 nori seaweed snack sheets, crumbled (about 1/3 cup)
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

Heat oven to 475 degrees. Put fish on a rimmed baking sheet and season with salt and pepper; set aside.
Make the nori oil: Place crumbled seaweed snacks in a blender or mini food processor. With the motor running, drizzle in 1/4 cup of the olive oil and continue to blend until the oil is black, 1 to 3 minutes, scraping down the sides if needed. (Because there's such a small amount of liquid, you may need to stir a lot in between pulses. If you like, you can double the ingredients and save some for next time; it will keep for at least a few weeks in the fridge.) When the oil is well blended, stir in a pinch each of salt and pepper and set aside.
Pour the remaining 1/4 cup olive oil all over fish. Thinly slice 1 1/2 lemons. (Save the other lemon half for serving.) Arrange lemon slices on top of the fish. Roast until the fish is opaque and just cooked through but not yet flaky, about 10 to 15 minutes, depending on the thickness of fish. Remove from oven and brush two-thirds of the nori oil on top of fish; set aside to rest while preparing the butter.
In a small saucepan, melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, 3 to 5 minutes. Add parsley and capers, and cook for another minute. (Be careful when adding capers, as they may splatter once they hit the hot butter.) Pour the sizzling butter mixture over the fish and squeeze a little lemon juice from the reserved half on top. Serve immediately with remaining nori oil on the side for more drizzling.

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