SEARED COD WITH CHIVE BUTTER SAUCE
Provided by Aaron McCargo Jr.
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F. Place the fillets on a sheet tray or rack so the fish can release its natural juices.
- Place the bread crumbs into a shallow dish. In a separate shallow dish add 2 beaten eggs. Season both sides of the fillet with salt and pepper. Once seasoned, brush the belly side of the cod with the egg. Dip the egg side into the bread crumbs.
- In a cast iron skillet add grapeseed oil. Before placing fish into pan, make sure the skillet is very hot. Sear only 1 side of the fish (the side with the bread crumbs). Once 1 side is seared, place the skillet in the oven for about 3 to 4 minutes until cooked.
- Once the fish is cooked, flip it over and add the lemon juice, butter and sprig of thyme. Let melt and baste the fish with the juice.
- Pour over the Butter Sauce and serve.
- In saucepan, add wine, sprigs of thyme, shallot and garlic. Set on back burner to allow the wine to reduce. Once the sauce is reduced to a syrup, strain and add the heavy cream, and lemon juice and bring to a slight simmer.
- Whisk in cold butter and once melted add the fresh chives and season with black pepper.
PAN-ROASTED FISH FILLETS WITH HERB BUTTER
A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid's Garden in Brooklyn, who also teaches cooking classes in topics like "How to Cook Fish in a New York City Apartment." The cooking time is so short that the smell - which, if your fish is fresh and not funky, should not be overpowering - will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs. You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon.
Provided by Julia Moskin
Categories dinner, lunch, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
- Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
- Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 25 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 471 milligrams, Sugar 0 grams, TransFat 1 gram
PAN-SEARED COD
Cod has a soft, buttery appeal that goes with cilantro, onions and crunchy pine nuts. This pan-seared cod is the easiest preparation I've found. -Lucy Lu Wang, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Pat cod dry with paper towels; sprinkle with salt and pepper. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Brown fillets lightly on both sides; remove from pan., In same skillet, heat remaining oil over medium heat. Add onion; cook and stir until softened, 4-5 minutes. Stir in wine; cook until onion is lightly browned, stirring occasionally, 3-4 minutes longer. Return cod to pan. Reduce heat to low; cook, covered, until fish just begins to flake easily with a fork, 2-3 minutes., Remove cod from pan. Stir cilantro and pine nuts into onion; serve with fish.
Nutrition Facts : Calories 378 calories, Fat 24g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 691mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 28g protein.
EASY PAN SEARED GREEN BEANS
Make and share this Easy Pan Seared Green Beans recipe from Food.com.
Provided by MGT1103
Categories Vegetable
Time 1h15m
Yield 4-5 serving(s)
Number Of Ingredients 4
Steps:
- Wash and chop ends off of green beans, boil for a good 30 minutes to make them tender.
- Lightly cover a medium pan with olive oil.
- When oil is ready, put beans in and sear them while putting the garlic salt and ground pepper on top.
- Sear until desired taste and texture. (about 5 minutes).
Nutrition Facts : Calories 93.6, Fat 7, SaturatedFat 1, Sodium 6.5, Carbohydrate 7.7, Fiber 3, Sugar 3.4, Protein 2
PAN SEARED COD WITH HERB BUTTER SAUCE AND ROASTED GREEN BEANS
Make and share this Pan Seared Cod With Herb Butter Sauce and Roasted Green Beans recipe from Food.com.
Provided by tnap65
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- adjust oven rack to lowest position and heat to 475 degrees. Mince garlic, grate 2 teaspoons lemon zest and squeeze 2 tablespoons juice. Combine 3 tablespoons oil, garlic and 1 teaspoon lemon zest in large bowl and microwave until bubbling, about a minute. Whisk mustard lemon juice, salt and pepper into garlic mixture, set aside.
- Trim green beans. Toss sugar , 1 tablespoon of oil, green beans, salt and pepper together on rimmed baking sheet. spread green beans into even layer, cover tightly with aluminum foil and roast for 10 minutes.
- While green beans steam, mince shallot. Chop 1/4 cup basil. Cut butter into 4 pieces. Place flour in shallow dish. Pat cod dry with paper towels and season with salt and pepper. Dredge lightly in flour.
- Remove foil from green beans , stir andcontinue to roast until brown, 10 - 12 minutes. Transfer green beans to bowl with dressing, add two tablespoons chopped basil, and toss to combine.
- while green beans roast heat two tablespoons oil in 12 inch skillet until just smoking. Place cod in skillet and cook until golden and flakes apart when prodded with apring knife. Transfer to plate.
- Add remaining 1 tablespoon oil, shallot and 1/4 teaspoon salt to now empty skillet. Cook over medium heat, cook over medium heat until softened about 1 minute. Add wine, remaining 1 tablespoon lemon juice and simmer until reduced by half, about two minutes. Off heat, whisk in butter and remaining two tablespoons basil. Pour over cod. serve with green beans.
Nutrition Facts : Calories 591.4, Fat 36.9, SaturatedFat 10.9, Cholesterol 104.2, Sodium 121.5, Carbohydrate 27.9, Fiber 5.5, Sugar 7, Protein 35.9
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PAN FRIED COD WITH HERB BUTTER SAUCE - MAVEN COOKERY
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4.2/5 (4)Total Time 12 minsCategory MainCalories 232 per serving
- In a shallow bowl, add the flour. Add fish to flour and coat it lightly with the flour. Shake off any excess.
- In a large skillet over medium-high heat, add the oil and heat until shimmering. Add the fish and cook, turning once, about 6 to 8 minute or until fish flakes easily when tested with a fork. Before turning, wait until fish lifts easily off of the skillet. Transfer cod to serving plates, tent with foil and keep warm. Wipe out skillet.
- Add the butter to the skillet and cook until melted. Add the garlic and cook, stirring, 1 minute or until fragrant.
PAN SEARED COD RECIPE - HOW TO PAN SEAR COD | HANK SHAW
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Ratings 36Calories 271 per servingCategory Main Course
- 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.
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