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Cod Fish with Pine Nut Brown Butter

Cod Fish with Pine Nut Brown Butter

Cod Fish with Pine Nut Brown Butter · ready in 22 min · 4 servings · 410 kcal per serving · easy · 6 ingredients

Delicate cod fillets are gently pan cooked and finished with a nutty brown butter sauce brightened by lemon juice and toasted pine nuts, then served over tender greens for a rich yet fresh seafood plate.

Prep
10 min
Cook
12 min
Total
22 min
Serves
4
kcal
410
Difficulty
easy
MediterraneanMain dishesQuick (30 min or less)Gluten-freeHigh-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated

Ingredients · 4 servings

  • 120 gButter
  • 30 gLemon juice
  • 40 gPine nuts
  • 600 gCod fish fillets
  • 300 gGreens
  • 60 gLemon wedge

Equipment

stovetop, fish spatula, serving plates, skillet, steamer, wooden spoon

Instructions

  1. Prep and melt butter

    Gather butter, lemon juice, pine nuts, cod fish fillets, greens, and lemon wedges, then melt the butter in a large pan over medium heat until light golden. · 4 min

    What to look for: butter turns light golden and smells nutty

  2. Flavor the butter

    Add the lemon juice and pine nuts to the pan and sauté gently over medium heat, stirring to avoid burning. · 1 min

    What to look for: pine nuts lightly toasted and fragrant

  3. Cook the cod

    Place the cod fish fillets into the pan and cook over medium heat, turning once, until just cooked through. · 5 min

    When it is done: cod flakes easily and reaches 63°C internally

  4. Steam greens and plate

    Steam the greens until just tender, then place them on plates and top with the cod and the brown pine nut butter sauce. · 3 min

    What to look for: greens bright and wilted

  5. Finish and serve

    Finish each plate with a lemon wedge on the side and serve immediately. · 1 min

    What to look for: lemon wedge brightens plate

Nutrition (per serving)

kcal410
Protein34 g
Carbohydrates4 g
of which sugars1 g
Fat30 g
of which saturated15 g
Fibre1 g
Sodium180 mg

Nutri-ScoreC

Allergens

Contains: fish, milk, tree nuts

Storage and reheating

  • Fridge: up to 2 days
  • Freezer: not recommended

Ingredient substitutions

Butter

  • clarified butter: Clarified butter browns more slowly and resists burning.

Lemon juice

  • white wine vinegar: Use less and add off heat to avoid harsh acidity.

Pine nuts

  • slivered almonds: Toast lightly before adding for best flavor.

Cod fish fillets

  • halibut fillet: Adjust cooking time slightly for thicker fillets.

Greens

  • spinach: Steam briefly until just wilted.

Lemon wedge

  • lemon zest: Sprinkle at serving for aroma.

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