Use this stove top technique for any fin fish, including cod or haddock, sole or flounder, trout or steelhead, snapper or bass. I also highly recommend skate wing. All of these fish taste terrific with the easy brown butter and lemon sauce you make in the very same pan.
Course Main Course
Prep Time 5minutes
Cook Time 6minutes
Total Time 11minutes
Author Lynne Curry
1/3cupall-purpose flour or gluten-free flour
1/2teaspoonfine sea salt, divided
1/4cupavocado oilor other cooking oil
45-ouncecod fillets, fresh or frozen (fully defrosted)
Whisk the flour, 1/4 teaspoon salt and cayenne in a shallow dish. Dredge the fillets in the flour to lightly coat on all sides, shake off the excess and put them on a small sheet pan.
Heat the oil in a 12-inch skillet over medium-high heat. Cook until lightly browned, about 3 minutes per side. Set aside onto dinner plates and keep in a warm place.
Add the butter to the pan and swirl the pan until the butter turns nutmeg colored and smells nutty, about 3 minutes.
Remove the pan from the heat and add the lemon juice, which will cause it to foam. Season with the remaining 1/4 teaspoon salt. Pour a portion of the brown butter over each cod fillet and serve immediately.