Lemon Pan Seared Icelandic Cod Recipes

PAN FRIED COD

Steps:

• Pat the cod fillets very dry. Season both sides with salt and pepper.
• Heat the oil a 10-inch or similar cast-iron or heavy-bottom skillet over medium-high heat. Once the oil is hot and shiny (but not yet smoking), gently lower the fish into the oil, moving away from your body with your motion in case the oil splatters. Lower the heat to medium.
• Let the fish cook undisturbed on the first side for 2 to 3 minutes, until the underside is nicely golden.
• Gently flip the cod over. A flexible, thin metal spatula (such as a fish spatula) works best. The cod might stick a bit at first, but work gently and firmly and you'll get it. Place the butter in the pan. With a spoon, spread the pat around the fish. Tilt the pan away from you so that the butter pools, then baste the fish with the butter a few times.
• Continue cooking on the other side until the fish is opaque, flakes easily with a fork, and reaches 145 degrees F on an instant read thermometer, about 2 additional minutes.
• Sprinkle with fresh herbs and squeeze the lemon over the top. Enjoy immediately, with an extra squeeze of lemon if desired.

LEMON PAN SEARED ICELANDIC COD

Steps:

• Preheat the oven to 380°.
• Squeeze fresh lemon juice over both sides of the cod.
• Grind fresh pepper and sprinkle with Maldon salt on both sides.
• Drizzle with 2 Tbsp of lemon grapeseed oil and allow to marinate for 10 minutes.
• Add 1 Tbsp of lemon oil to the pan and heat on high then add fish fillets. Sauté 2 minutes.
• Remove the pan from the heat and let rest for 30 seconds (best if on a cold surface to release the fillet from the pan).
• Turn the fish over and return to heat. Cook for an additional 2 minutes.
• Place the pan in the oven and cook for 7 minutes.
• Remove from the oven and let rest for 2 minutes and then serve on warm plates.
• Combine all ingredients in shallow sauce pan and bring to a boil.
• Reduce the heat and simmer to reduce. About 3 minutes.
• Pour over fish, chicken or rice.

LEMON PEPPER COD

Steps:

• In a large skillet, heat oil over medium high heat until hot. Add fillets and squeeze 1/2 of the lemon's juice over the tops. Sprinkle with pepper to taste. Cook for 4 minutes and turn. Squeeze with the remaining lemon's juice and sprinkle with pepper to taste. Continue to cook until fillets flake easily with a fork.

BUTTERED COD FISH RECIPE (VIDEO)

Steps:

• Combine the ingredients for the seasoning in a small bowl.
• Cut cod into smaller pieces, if desired. Season all sides of the cod with the seasoning.
• Heat 2 Tbsp butter in a large skillet over medium-high heat. Once butter melts, add cod to skillet. Cook 2 minutes.
• Turn the heat down to medium. Gently flip the cod. Top with remaining butter and cook another 3-4 minutes.
• Butter will completely melt and the fish will cook. (Don't overcook the cod, it will become mushy and completely fall apart.)
• Drizzle cod with fresh lemon juice and herbs. Serve immediately.
• Enjoy, friends.

PAN-SEARED COD

Steps:

• Salt the blocks of fish well and set in the refrigerator for one hour.
• Get your pan hot over a high heat burner, about 2 minutes. While this is happening, pat the fish dry with paper towels. Make sure it's dry. Add the tablespoon of oil and swirl it around. It will heat up very fast.
• As soon as you see a wisp of smoke coming from the oil, lay the fish pieces down in the pan, well spaced, skin side down (or the side where the skin used to be). Turn the heat down to medium-high and let them cook, undisturbed, for 5 minutes, or until you see the bottom starting to caramelize. Using a thin metal spatula, ideally a fish spatula, carefully try to lift the fish from the pan. It should come up easily, or stick in only one or two spots. If not, keep cooking it -- the fish will release when it's ready.
• When that happens, add the butter, and once it melts, drop the heat all the way to low. Use a spoon to baste the butter over the pieces of fish until they turn opaque. You will need to tilt the pan to do this properly. Serve the fish seared side up.

PAN FRIED COD WITH LEMON-GARLIC SAUCE

Steps:

• Pat the cod fillets with a paper towel to remove excess moisture.
• Combine the flour, salt and pepper together and dredge the cod fillets.
• Heat a cast iron or heavy-bottomed skillet set over medium-high. When it is hot, swirl 3 tablespoons of the oil over the bottom of the pan and add the flour-dusted fillets. Cook for about 3 or 4 minutes. Do not move the fish. As the crust forms it will release from the pan. Give the fillet a nudge with a turner, after 3 minutes, if it moves flip it and cook the other side for 3-4 minutes. Transfer the fish to a plate and cover with foil to keep warm.
• In a small skillet or saucepan set over medium-low heat, heat the remaining olive oil and add the garlic and lemon slices and cook until the garlic is fragrant. Pour in the wine, chicken broth and the lemon juice. Simmer for 3-4 minutes. Remove and discard the lemon slices and taste to adjust seasoning.
• In a small dish, combine the soft butter and cornstarch to make a paste then stir in 2-3 tablespoons of the hot sauce. Whisk the mixture into the sauce and cook until slightly thickened, then stir in the thyme leaves. Transfer the sauce to a dish or pitcher. Plate the reserved fish and spoon the hot sauce over the fish.