The cool weather is coming, which means lots of crockpot soups and casseroles. I'm excited for it. However, these days have been 90 degrees, and there's no way we're eating stew! When I found this recipe, I knew I could use up some ingredients in the freezer to make a healthy, end-of-summer meal for the family that even kids would love. Guess what? They really did!
The original recipe called for halibut, but I only had cod on hand. I believe this recipe would be good with any type of fish, including salmon and haddock too. Also, you can tweak any of the spices and seasonings to your liking. Just make sure it's spread well.
What you'll need:
- 6 cod fillets
- 1/2 tsp garlic or onion powder
- 1/2 tsp paprika
- 1 tsp sea salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Lemon Butter Sauce
- 1 medium lemon
- 3 tbsp butter melted
- 1 tbsp ground parsley
- 2 tbsp fresh garlic chopped
- 1/4 tsp salt
- 1/4 tsp pepper
Using sturdy paper towels, pat down the fish and squeeze out as much moisture as you can. Heat oil in a medium-size pan on medium high heat, making sure the bottom of the pan has a nice coating of hot oil. Season the cod generously with the garlic powder, paprika, salt and pepper. Rub the dry ingredients on both sides of the fish.
Place the fillets into the hot pan and cook for 4 minutes on both sides. The sides of the fish will look golden and crispy. Keep an eye on the fillets and be careful of overcooking. Remove the seared fish and place on foil to keep warm.
Melt butter in the same pan, adding in the fresh garlic and cook for about 30 seconds. Add in the juice of the lemon and season with salt and pepper to taste. Adjust accordingly. Serve the beautiful fillets with the drizzled butter sauce over the top.
My family really enjoyed this yummy pan seared fish with a side of fluffy jasmine rice and roasted green beans. If you have more sauce leftover, drizzle it over the rice too. So good!
