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Pan fried citrus cod basil butter sauce

DescriptionEdit

This is so easy to make, and it’s perfect for a special dinner or even a quick and light lunch. A light spring time dish with flaky white pan fried cod in a citrus butter sauce. Add some fresh basil to brighten up the color and pack another flavor punch.

IngredientsEdit

  • 1-1½ pounds white cod filets
  • 3 oranges
  • 1 lemon
  • ½ cup olive oil divided
  • Fresh basil
  • 2 tablespoons unsalted butter
  • 1 teaspoon light brown sugar
  • Salt and black pepper

DirectionsEdit

  • Lay the cod filets in a shallow pan or baking dish.
  • Zest 1 orange and 1 lemon and add zest to the fish.
  • Squeeze the juice from the orange and lemon you just zested and add to 1/4 cup of the olive oil.
  • Whisk together and pour over the fish. Cover and let marinate for at least 30 minutes.
  • Preheat the oven to 250 degrees F.
  • In a large oven safe saute pan heat the remaining 1/4 cup olive oil until hot.
  • Carefully shake the excess marinade from the fish, saving it, and drop the fish into the pan.
  • Cook over a medium heat for about 4 minutes and then flip and repeat on the other side.
  • Season the fish with some salt and black pepper.
  • Place the fish into the oven to keep warm while you make the sauce.
  • In another smaller pan, melt the butter and add the sugar and remaining leftover marinade from the fish.
  • Add the juice of the remaining two oranges to the pan.
  • Bring to a boil whisking regularly until the sauce has thickened slightly and reduced.
  • Add about 1/4 cup of finely shredded basil leaves to the sauce.
  • Taste and adjust the seasoning if necessary.
  • Bring the fish from the oven and pour the thickened sauce over it.
  • Add more basil if desired and serve over rice or quinoa.