Start butter sauce. In saucepan, add wine, sprigs of thyme,
shallot and garlic. Set on back burner and boil down mixture to
allow wine to reduce to a syrupy consistency. Once the sauce
is reduced, strain and have cream and lemon juice, and bring
to simmer.
Preheat oven to 400 degrees. Place fillets on a tray. Place
bread crumbs into a shallow dish. In a separate shallow dish
add two beaten eggs. Brush belly side of the cod with egg. Dip
the egg side into bread crumbs.
In a cast iron skillet add olive oil. Before placing fish into pan,
make sure the skillet is very hot. Sear only one side of the fish
( the side with crumbs). Once one side is seared, place the
skillet in the oven for about 5 minutes until cooked. Once the
fish is cooked, flip it over.
Add the lemon juice, butter and sprig of thyme. Let melt and
baste the fish with the juice. Pour over the butter sauce and
serve.
Originally Submitted
11/27/2013
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