Cod Fillet with Lemon Butter Sauce

Pearly white flesh that flakes under the fork, coated in a glossy, smooth sauce. The lemon's acidity cuts through the brown butter's richness for a sharp balance.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 330
• Protein: 29 g
• Carbs: 3 g
• Fat: 21 g

Ingredients

• 600 g Atlantic cod ( thick fillets )
• 2 piece Shallot ( finely minced )
• 60 g Salted butter ( cold, cubed )
• 100 ml Dry white wine
• 50 ml Liquid cream
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 piece Flat-leaf parsley ( chopped )
• 1 tbsp Extra virgin olive oil
• 1 pinch Fleur de sel
• 1 pinch White pepper ground
• 100 ml Fish stock ( reconstituted )

Instructions

1. Fish preparation

   Carefully pat the fillets dry with paper towels. If the flesh is wet, it will boil in the pan instead of browning and staying firm.

2. Pan searing

   Heat the oil and a knob of butter. When the butter stops sizzling, add the fish. Let it brown for 3 minutes without touching it to create a golden crust.

3. Sauce reduction

   Remove the fish. In the same pan, add the shallots, deglaze with white wine, and add the fish stock. Let it reduce by half until the liquid is syrupy and coats the spoon.

4. Butter liaison

   Lower the heat, add the cream, then whisk in the cold butter in small pieces. The sauce should become matte, thick, and smooth. Finish with the lemon juice.

Chef's tips

• The fish is cooked when the tip of a knife slides into the flesh with absolutely no resistance.
• Never let the sauce boil once you start adding the butter, or it will break.

Storage

This dish does not reheat well. The sauce would lose its emulsion and the fish would turn dry.