photo credit: Becky Luigart-Stayner
Roast Cod with Garlic Butter
Makes 4 servings
1/4 C unsalted butter, softened
1 1/2 tbsp chopped flat-leaf parsley
1 large garlic clove, peeled and minced
2 tsp minced shallots (green onions)
1/2 tsp Dijon mustard
1 1/2 tbsp minced prosciutto di Parma
1 tbsp almond, rice, or all-purpose flour (I used all-purpose)
2 tbsp freshly squeezed lemon juice
salt, to taste
freshly ground pepper, to taste
2 tbsp canola oil
4 skinless cod fillets (I made only 2, but I still made a lot of the butter :))
lemon wedges for garnish
1. Stir together first 10 ingredients in small bowl. Set aside.
2. Heat oil in a wide, deep, ovenproof skillet over medium-high heat. Season the cod fillets with salt and pepper and cook 4 minutes. Turn fillets over and cook 1 more minute.
3. Spoon 1 tbsp butter mixture over top of each fillet and transfer skillet to oven. Bake at 450°F for 2 minutes or until fish is just cooked through and opaque in center. (I don't have cookware that's ovenproof to 450°, so I ended up transferring the fillets to a small casserole dish for this step.)
4. Add remaining butter to pan (or casserole dish) and let melt, stirring with juices in pan. Spoon over fish and garnish. Serve immediately.
Enjoy!!!
