Cod is a fish with so many fashion opportunities. Confused? What I’m saying is cod can be dressed up in so many ways! It’s a beautiful blank canvas with endless flavor opportunities! Now that I’ve yapped, let’s get down to the dirty.
This cod is pan seared in brown butter. Yup, BUTTAH. We’re talking caramel-colored, salty, nutty melted butter, sautéed with shallots, briny capers, lemon juice and white wine.
Make it a meal with tender, garlicky sautéed spinach, and sweet roasted purple carrots.
Weekend meals don’t need to be plain and simple anymore – just simply delicious.
Serves: 4 people
Prep time: 15 minutes
Cook time: 55 minutes
Total time: 1 hour and 10 minutes
The Ingredients
4 ½ pound cod fillets, all similar thicknesses
½ cup dry white wine
1 lemon, juiced
8 tablespoons salted butter
5 shallots, finely minced
2 cloves garlic, minced
1 tablespoon capers, rinsed and drained
1 bunch baby purple carrots
2 packages spinach
5 tablespoons extra-virgin olive oil
All-purpose flour, for dredging
Salt and cracked black pepper
The Steps
Preheat oven to 350 degrees.
For roasted carrots: On a cookie sheet lined with foil, add peeled baby purple carrots. Drizzle with about 3 tablespoons of olive oil, until just coated. Sprinkle with salt and pepper. Place carrots in oven for 35-45 minutes, until carrots are fork tender and slightly crispy. Remove from oven and lower oven temperature to 170 degrees.
For sautéed spinach: in a large pot, add 2 tablespoons olive oil and garlic. Add all spinach, and turn heat to medium-low. Use a slotted spoon to toss spinach until just wilted. You’ll be amazed by how small of a portion remains once the spinach wilts! Remove from heat and set aside.
For cod: Dredge cod in flour, by turning cod until all sides are lightly coated with flour. Dust off any excess flour. In a cast iron or stainless steel skillet, add 4 tablespoons butter. Let melt over medium-high heat. Add cod, trying to ensure that each piece isn’t touching one another for even searing. Sear the first side for 3-4 minutes until golden. Flip fillets and brown other side for 3-4 minutes, or until just cooked through and slightly flaky. Use a spatula to gently remove fish from pan and place in oven on a cookie sheet to keep warm while preparing sauce.
For Shallot Caper Butter: Add remaining butter and shallots, letting butter brown over medium-high heat until it resembles a caramel color. Add wine. Stir over medium heat for 2-3 minutes. Add lemon juice and capers. Let simmer for 2-3 minutes, stirring occasionally. Remove from heat.
To plate: use tongs to make a bed of spinach on each plate or bowl. Place cod on spinach bed, and top with a spoonful or two of Shallot Caper Butter. Place a few roasted carrots around the outside of the plate. Serve immediately!
The Steps with Pictures
Preheat oven to 350 degrees.
For roasted carrots: On a cookie sheet lined with foil, add peeled baby purple carrots. Drizzle with about 3 tablespoons of olive oil, until just coated. Sprinkle with salt and pepper. Place carrots in oven for 35-45 minutes, until carrots are fork tender and slightly crispy. Remove from oven and lower oven temperature to 170 degrees.
For sautéed spinach: in a large pot, add 2 tablespoons olive oil and garlic. Add all spinach, and turn heat to medium-low. Use a slotted spoon to toss spinach until just wilted. You’ll be amazed by how small of a portion remains once the spinach wilts! Remove from heat and set aside.
For cod: Dredge cod in flour, by turning cod until all sides are lightly coated with flour. Dust off any excess flour. In a cast iron skillet, add 4 tablespoons butter. Let melt over medium-high heat. Add cod, trying to ensure that each piece isn’t touching one another for even searing. Sear the first side for 3-4 minutes until golden. Flip fillets and brown other side for 3-4 minutes, or until just cooked through and slightly flaky. Use a spatula to gently remove fish from pan and place in oven on a cookie sheet to keep warm while preparing sauce.
For Shallot Caper Butter: Add remaining butter and shallots, letting butter brown over medium-high heat until it resembles a caramel color. Add wine. Stir over medium heat for 2-3 minutes. Add lemon juice and capers. Let simmer for 2-3 minutes, stirring occasionally. Remove from heat.
To plate: use tongs to make a bed of spinach on each plate or bowl. Place cod on spinach bed, and top with a spoonful or two of Shallot Caper Butter. Place a few roasted carrots around the outside of the plate. Serve immediately!
