Description
A simple yet exquisite pan-fried cod recipe with a crisp exterior and tender inside, enhanced with fresh herbs.
Ingredients
- 2 thick cod loins (thawed if frozen)
- 2 sprigs of fresh thyme
- 2 sprigs of fresh marjoram
- Some flour for dusting
- Fine sea salt
- Freshly ground black pepper
- Ground sweet paprika
- A knob of butter
- Juice of half a lemon
Instructions
- Dry your cod loins very well with some paper kitchen towel.
- Dust each loin lightly with some salt, pepper, and paprika.
- Roll them in the flour, patting lightly on both sides to help it adhere and shaking off any excess. Set aside.
- Melt a knob of butter in a large skillet over medium-high heat, along with the sprigs of thyme and marjoram.
- Once it begins to foam, add the fish, presentation side down, and cook for 2 to 3 minutes on one side until golden brown.
- Flip over and cook for a further 2 to 3 minutes until browned and the fish is just cooked through.
- Squeeze the lemon over top and remove immediately from the heat.
- Swirl the pan to amalgamate the juices of the fish, lemon, and butter.
- Divide the fish between 2 heated plates.
- Spoon some of the butter from the pan and herbs over top of each portion. Serve immediately.
Notes
Use similar thickness for even cooking and don’t overcrowd the pan. Lemon on the side enhances the dish.
