Turmeric Lemon Butter Basted Cod Recipes

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.

Steps:

• Rinse fish and pat dry with a paper towel.
• Sprinkle turmeric salt and pepper on fish. Flip and do the same on the other side.
• Over medium heat, melt the butter in a saucepan large enough to hold both pieces of fish.
• Add lemon juice to the butter when melted.
• When the pan is hot, add both pieces of fish. Tip the pan a little to puddle up some of the butter.
• Baste both pieces of fish with the butter.
• Cook undisturbed for 2-3 minutes, depending on the thickness of the fish. You want some nice browning on the fish.
• Baste once more and turn fish to the other side.
• Tip the pan and baste the fish several times with the butter. Cook another few minutes until the desired doneness, basting every 30 seconds or so. Flip fish one more time, baste several times with butter.
• Plate. Garnish with parsley, if desired.