INGREDIENTS
3 Tbl unsalted butter, softened
3 Tbl minced fresh chives
2 tsp grated lemon zest
Salt and pepper
1/2 cup all-purpose flour
4 (6 oz) skinless cod fillets
1 Tbl vegetable oil
INSTRUCTIONS
1. Combine butter, chives, lemon zest, 1/8 teaspoon salt, and 1/8 teaspoon pepper in bowl; set aside. Place flour in shallow dish. Pat fish dry with paper towels and season with salt and pepper. Dredge fish lightly on both sides in flour, shaking off excess.
2. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook fillets until golden, about 5 minutes per side, until it reaches an internal temperature of 145 degrees. Transfer to plate and top each fillet with 1 tablespoon of herb butter. Serve.
3 Tbl unsalted butter, softened
3 Tbl minced fresh chives
2 tsp grated lemon zest
Salt and pepper
1/2 cup all-purpose flour
4 (6 oz) skinless cod fillets
1 Tbl vegetable oil
INSTRUCTIONS
1. Combine butter, chives, lemon zest, 1/8 teaspoon salt, and 1/8 teaspoon pepper in bowl; set aside. Place flour in shallow dish. Pat fish dry with paper towels and season with salt and pepper. Dredge fish lightly on both sides in flour, shaking off excess.
2. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook fillets until golden, about 5 minutes per side, until it reaches an internal temperature of 145 degrees. Transfer to plate and top each fillet with 1 tablespoon of herb butter. Serve.
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