| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 2 servings |
Ingredients
- 2 lemons
- 12 tablespoons unsalted butter
- 1 slice brioche bread, crusts removed and diced into 1/4-inch pieces (about 1/2 cup)
- 2 cod fillets, about 1/2-inch thick
- Kosher salt and freshly ground black pepper
- 2 tablespoons canola oil
- 2 tablespoons capers
- 2 tablespoons white wine
- 1/4 cup fresh parsley, finely chopped
Instructions
- Cut the peels from the lemons, revealing the flesh. Cut the segments free from the membranes, then dice and place in a bowl. Squeeze any remaining juice from the membranes into the bowl. Set aside.
- Heat a large nonstick pan over medium-high heat. Add 4 tablespoons butter and begin to cook, stirring, until the butter begins to brown. Add the brioche, then reduce the heat to medium-low and cook, continually tossing and swirling the brioche until evenly toasted, about 4 minutes. Remove the croutons to a plate and let cool. Wipe out the pan.
- Sprinkle the fish with salt and pepper. Heat the same pan over medium-high heat. Add 4 tablespoons butter and the oil and begin to cook over the heat, stirring. Add the fish and cook, 2 to 3 minutes. Flip the fish and continue to cook, basting occasionally with the butter from the pan, another 2 to 3 minutes. Remove the fish to a plate. Wipe out the pan.
- Turn the pan to medium heat and add the remaining 4 tablespoons butter. Let melt, then add the capers and cook for 1 to 2 minutes. Continue to cook until the butter browns, then add the wine, lemon juice and segments and parsley. Swirl together. Spoon the sauce over the fish and garnish with the croutons.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1018 |
| Total Fat | 86 g |
| Saturated Fat | 45 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 45 g |
| Cholesterol | 293 mg |
| Sodium | 1024 mg |
Reviews
I’ve made this a few times and it’s very good. Easy to make. Have made it without the croutons for less carbs. Still great.
Excellent and will definitely make it often!
GZ, you’ve done it again!!
Delicious although a bit time consuming. Worth the extra effort of supreming the lemons. Make sure your fish is thick for the cooking times. I’ll definitely make this again.
I watched GZ make this recipe on The Kitchen a few days ago and I thought it looked delicious. However, on The Kitchen episode that I saw, he didn’t supreme two lemons but merely squeezed in the juice of two lemon wedges. When I printed the recipe, it called for supreming two lemons so I followed the recipe as written. TOO MUCH LEMON! My wife and daughter refused to eat the sauce because it was so tart and acidic, especially in combination with the capers. I also thought that it was too acidic and I couldn’t really taste the warmth of the browned butter sauce. On the other hand, the cod by itself was dreamy and melted in my mouth. It was the best preparation of cod that I have ever eaten. Will I make this recipe again? Yes, definitely, but I will keep the lemon juice to a minimum and I will not bother to supreme any lemons because they totally overwhelmed this dish for my family.
DE-LICIOUS!!! I followed the recipe except for one small change. I cut back a little on the butter for the sauce. I added 2tbl instead of 4tbl. Didn’t change the flavor at all.
This was delish, I’ll definitely make it again and again!
A awww a
So so good. I don’t even like fish!!
A little laborious but well worth it!