Cod With Brown Butter Lemon Sauce Recipes

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.

Steps:

• 1. Season fish on both sides with salt and pepper.
• 2. Lightly dredge fish in flour and shake off excess. (I like to season the flour with salt and pepper as well.)
• 3. When pan is hot, add olive oil followed immediately by 1-2 tablespoons butter.
• 4. When butter is melted, place fish in the pan and jiggle pan for the first 10 seconds to keep the fish from sticking.
• 5. Cook until golden crust forms on meat.
• 6. Carefully turn fish on the other side and again jiggle pan for the first few seconds.
• 7. Cook until skin turns golden brown.
• 8. Remove to a warm plate.
• 9. Pour out the cooking fat from the pan. Then put the remaining 2 tablespoons of butter.
• 10. Melt them until they become hazel color.
• 11. Turn off the heat. Add the lemon juice and few leaves of thyme or oregano. (you can leave the herbs out)
• 12. Pour the brown butter sauce over the fish fillets and serve.
• 13. *Make sure you pat dry the fillets before working with them. *The cooking time of the fish depends on the thickness of the fillets. *It's better not to cover the fish while frying them so they won't become soggy from the trapped steam.