Bacalao dorado a la plancha con salsa de mantequilla y hierbas

Ingredientes

• 4 (6-oz) Cod Loins
• 1 tbsp Grapeseed or Avocado Oil
• 1 tsp Kosher Salt
• 0.5 tsp Black Pepper
• 1 tbsp Wondra Flour or Cornstarch
• 4 tbsp Unsalted European-style Butter
• 3 Garlic Cloves, smashed
• 1 tbsp Fresh Parsley, finely minced
• 1 tsp Fresh Dill or Chives
• 0.5 Fresh Lemon, juiced

Preparación

1. 1

   Remove the cod from the refrigerator 15 minutes before cooking. Note: This takes the chill off, ensuring the center cooks at the same rate as the exterior.

2. 2

   Use paper towels to aggressively pat all sides of the fillets until they are bone dry to the touch. Note: This is the most important step for a crispy crust.

3. 3

   Season the cod loins evenly with kosher salt and black pepper.

4. 4

   Lightly dust the surface of the fish with Wondra flour or cornstarch, tapping off any excess to ensure a thin coating. Note: You want a veil, not a blanket.

5. 5

   Heat a 12 inch heavy bottomed skillet over medium high heat. Add the high smoke point oil and wait until it is shimmering and just starting to smoke.

6. 6

   Carefully place the cod loins into the pan. Sear undisturbed for 3 to 4 minutes until a deep mahogany crust forms on the bottom.

7. 7

   Flip the fish gently using a flexible fish spatula. Reduce the heat to medium.

8. 8

   Add the butter, smashed garlic, parsley, and dill/chives to the pan.

9. 9

   Once the butter foams, tilt the skillet and use a large spoon to continuously baste the hot herb butter over the fish for 2-3 minutes until the fish is opaque and flakes easily.

10. 10

    Squeeze the fresh lemon juice over the fish and remove from heat. Serve immediately.