Cabillaud au citron et au beurre

Ingrédients

• 4 (6 oz each) cod fillets, (skinless, about 1-inch thick)
• 1 Tbsp all-purpose flour
• 1/2 tsp paprika
• 1/2 tsp onion powder
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano
• 1/8 tsp cayenne pepper
• 3/4 tsp salt, (or to taste)
• 3/4 tsp freshly ground black pepper
• 5 Tbsp Danish Creamery Butter, (cut into 1 Tbsp pieces, divided)
• 1 Tbsp olive oil
• 1 Tbsp minced garlic
• 1 1/2 Tbsp low-sodium chicken broth
• 1 1/2 Tbsp fresh lemon juice
• 1 Tbsp chopped fresh parsley

Préparation

1. 1

   In a small mixing bowl whisk together flour, paprika, onion powder, thyme, oregano, cayenne pepper, salt and pepper.

2. 2

   Sprinkle and spread flour mixture over both sides of the cod fillets (use up all of the mixture).

3. 3

   Melt 1 Tbsp butter and 1 Tbsp olive oil in a non-stick skillet over medium-high heat.

4. 4

   Add cod and sear until golden brown and cooked through on each side, about 3 - 4 minutes per side (fish should flake easily with a fork when done). Transfer to serving plates.

5. 5

   Reduce burner temperature to medium-low. Melt remaining 4 Tbsp butter in same skillet.

6. 6

   Add garlic and saute just until fragrant and just lightly deepened in color (but not browned), about 15 seconds.

7. 7

   Remove from heat and carefully pour and stir in chicken broth and lemon juice (careful it will steam!).

8. 8

   Immediately pour sauce over cod fillets. Sprinkle with parsley and serve warm.