Seared Cod with Chive Butter Sauce
INGREDIENTS
- 4 (6-ounce) cod fillets
- Panko bread crumbs
- 2 eggs, for egg wash
- Kosher salt and freshly cracked black pepper
- 4 tablespoons grape seed oil
- 1/2 lemon juiced
- 1 tablespoon butter
- 1 sprig fresh thyme
- Butter Sauce
DIRECTIONS
1. Preheat oven to 400 degrees F. Place the fillets on a sheet tray or rack so the fish can release its natural juices.
Place the bread crumbs into a shallow dish. In a separate shallow dish add 2 beaten eggs. Season both sides of the fillet with salt and pepper. Once seasoned, brush the belly side of the cod with the egg. Dip the egg side into the bread crumbs.
In a cast iron skillet add grape seed oil. Before placing fish into pan, make sure the skillet is very hot. Sear only 1 side of the fish (the side with the bread crumbs). Once 1 side is seared, place the skillet in the oven for about 3 to 4 minutes until cooked.
Once the fish is cooked, flip it over and add the lemon juice, butter and sprig of thyme. Let melt and baste the fish with the juice.
Pour over the Butter Sauce and serve.