This elegant yet simple dish features perfectly seared cod fillets with a golden crust, finished with a bright lemon-dill butter sauce that enhances the fish's delicate flavor without overwhelming it.
Recipe Details
Ingredients
- 680g cod fillets, skin removed, cut into 4 portions
- 5ml kosher salt
- 2.5ml white pepper
- 60g all-purpose flour
- 30ml extra virgin olive oil
- 45g unsalted butter
- 1 medium shallot, finely minced
- 2 cloves garlic, minced
- 60ml dry white wine
- 45ml fresh lemon juice
- 5ml fresh lemon zest
- 30ml fresh dill, chopped
- 30ml heavy cream
- 30g cold unsalted butter, cubed
- 15ml capers, drained (optional)
- 1 lemon lemon wedges for serving
- 15ml fresh parsley, chopped for garnish
Instructions
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Pat 680g cod fillets completely dry with paper towels and let come to room temperature for 15 minutes. Season both sides generously with 5ml kosher salt and 2.5ml white pepper.
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Place 60g all-purpose flour on a plate. Just before cooking, lightly dredge each fillet in flour, shaking off excess.
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Heat 30ml extra virgin olive oil and 45g unsalted butter in a large, heavy-bottomed skillet over medium-high heat until the butter stops foaming.
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Carefully place 680g cod fillets in the pan, leaving space between each piece. Cook undisturbed for 4-5 minutes until golden brown crust forms.
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Gently flip fillets and cook for 3-4 minutes more until fish flakes easily and internal temperature reaches 63°C (145°F). Transfer to a warm plate and tent with foil.
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Reduce heat to medium and add 1 medium shallot to the same pan. Cook for 1 minute until softened.
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Add 2 cloves garlic and cook for 30 seconds until fragrant. Pour in 60ml dry white wine and 45ml fresh lemon juice, scraping up any browned bits from the bottom of the pan.
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Add 5ml fresh lemon zest and simmer for 2 minutes until liquid reduces by half. Stir in 30ml heavy cream and 30ml fresh dill.
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Remove pan from heat and whisk in 30g cold unsalted butter one piece at a time until sauce is glossy and smooth. Stir in 15ml capers if using.
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Return 680g cod fillets to the pan briefly to warm through and coat with sauce. Serve immediately garnished with 15ml fresh parsley and 1 lemon lemon wedges for serving.
Tips
Fish Freshness: Choose cod that looks translucent and smells like the ocean, not "fishy." Fresh fish should spring back when gently pressed.
Drying is Key: Thoroughly pat fish dry before seasoning and cooking. Moisture on the surface prevents proper browning and creates steam instead of sear.
Flour Timing: Dredge in flour just before cooking to prevent the coating from becoming gummy. A light dusting is all you need for a golden crust.
Don't Move the Fish: Let the cod cook undisturbed to develop a proper crust. It will release naturally from the pan when ready to flip.
Temperature Control: Keep heat at medium-high for searing but reduce for the sauce to prevent burning the delicate butter and herbs.
Sauce Technique: Adding cold butter off the heat creates an emulsion that gives the sauce body and shine. Don't let it boil or it may break.
Timing: This dish comes together quickly, so have all ingredients prepped and ready before you start cooking the fish.
Wine Substitution: If you prefer not to use wine, substitute with additional lemon juice and a splash of fish or vegetable stock.
Serving Suggestions: Pair with steamed asparagus, roasted potatoes, or a simple rice pilaf to complete the meal.