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Pan-fried cod with lemon and parsley butter
Lightly flour-coated cod fillets pan-fried in butter and topped with a brown butter, lemon, and parsley sauce. Serves 4 in 20 minutes.
Save on PinterestRecipe at a glance
- Prep time
- 5 min
- Cook time
- 15 min
- Total time
- 20 min
- Servings
- 4 servings
- Difficulty
- Easy
- Cuisine
- French
This cod is prepared meunière-style: lightly coat the fillets in flour, pan-fry in butter, and drizzle with butter mixed with lemon juice and parsley. It's the quickest way to prepare white fish and pairs well with boiled potatoes or rice.
Ingredients
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Instructions
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Prepare the fish
5 minPat the fillets dry with a paper towel, cut into 4 portions, and season with salt and pepper. Coat in flour and shake off the excess.
Pan-fry
8 minHeat the oil and 20 g of the butter in a skillet over medium heat. Cook the fillets for 3–4 minutes per side until golden, then transfer to plates.
Make the butter sauce
3 minMelt the remaining butter in the skillet and let it foam until it starts to smell nutty and turn lightly brown. Remove from the heat and add the lemon juice and parsley.
Serve
Pour the butter sauce over the fish and serve with boiled potatoes.
Tip: Turn the fillets only once, using a wide spatula—cod is delicate and will fall apart if turned too often.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 299 kcal
- Protein
- 28 g
- Carbohydrates
- 8.8 g
- of which sugars
- 0.8 g
- Fat
- 17 g
- of which saturates
- 8.2 g
- Fiber
- 1.2 g
- Salt
- 1.7 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Treska na masle s citrónom a petržlenovou vňaťou
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