Description
A simple yet flavorful dish featuring flaky cod, seasoned and pan fried to golden perfection, enhanced with fresh herbs and a hint of lemon.
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 salt, pepper, and paprika.
- Roll them in 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 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 from heat.
- Swirl the pan to amalgamate the juices of the fish, lemon, and butter.
- Divide the fish between 2 heated plates, spooning some of the butter and herbs over the top of each portion. Serve immediately.
Notes
Allow the fish to come to room temperature before cooking for even doneness. Experiment with different herbs for varied flavors.