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Pan-Seared Cod with Herb Butter Sauce

From

August/September 2008

Pan-Seared Cod with Herb Butter Sauce

Using the same skillet throughout made for easy cleanup and also built layers of flavor in our Pan-Seared Cod with Herb Butter Sauce recipe. When selecting our fish, we found it was important to find fresh fillets of uniform size, between 3/4 and 1 inch thick. Fillets more than an inch thick required both stovetop and oven cooking. Also, any fish of comparable thickness could be substituted for the cod, but grouper, haddock, and hake are most similar to cod in flavor.

When preparing the sauce for our cod, cutting the butter into smaller pieces allowed it to melt more quickly—which prevented the fish from becoming cold while we finished the sauce.

Serves 4

Use 3/4- to 1-inch-thick pieces of cod, each weighing about 6 ounces. Any variety of skinless fish fillets of comparable thickness can be substituted for the cod.

Ingredients

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