![]() Heat fats in skillet: Melt 1 Tbsp butter and 1 Tbsp olive oil in a non-stick skillet over medium-high heat.Spread mixture over cod: Sprinkle and spread flour mixture over both sides of the cod fillets (use up all of the mixture).Mix flour and seasonings: In a small mixing bowl whisk together flour, paprika, onion powder, thyme, oregano, cayenne pepper, salt and pepper.Scroll down for full recipe with amounts and print option. Parsley: Used for a nice finish for a pop of color and hint of fresh herb flavor.Chicken broth: Just a little is added to thin out the sauce.The bottled has a preserved flavor that will stand out here. Garlic: Preferably use fresh garlic not bottled or powder for best flavor.Olive oil: Olive oil is used in addition to the butter so it doesn’t burn at a higher heat.If using unsalted add a few pinches of salt to the sauce. Danish Creamery European Style Butter: The salted or unsalted version will work here.Seasonings – paprika, onion powder, thyme, oregano, cayenne pepper, salt and pepper.Flour: This soaks up moisture and encourages browning, plus it helps the sauce stick to the fish.Fresh is best but if you only have access to frozen (and thawed) that works fine too. Thinner or thicker will work cook times will just need to be adjusted accordingly. ![]() Cod fillets: Look for fillets that are about 1-inch thick.Once you try it you’ll see what all the fuss is about! And their recipe hasn’t changed since 1895, why change such a good thing? It’s extra rich and extra creamy, just the way butter should be. It’s also slow churned in small batches offering a velvety texture, plus it’s preserved in foil so it maintains it’s fabulous flavor and doesn’t absorb any off flavors from the fridge. It is 85% butterfat (which is even higher than most European butters coming in at 82% to 83% butterfat, and traditional butter at only 80% butterfat). What’s superior about it? The extra fat and less water content. I am obsessed with this butter lately! It makes the best cookies, excellent cakes, the ultimate buttered toast, and it upgrades your favorite savory recipes too. We are making it top notch delicious with a special ingredient – Danish Creamery European Style Butter! Basic but bold – it’s lemon, butter and garlic.Īnd we don’t just use your typical everyday butter. Here we enhance it by browning in a hot skillet and finishing with an impressive and well balanced sauce.Ī classic seafood upgrade used to amplify flavor used here, is a tempting and welcomed trio of ingredients. You can find the exact quantities in the recipe card.This cod recipe is my favorite way to prepare cod! I’ve tried other options but they aren’t ever quite as delicious.Ĭod can be pretty mild tasting and it’s a versatile fish that adapts well to various flavors. Thyme: Fresh thyme goes wonderfully with Parmesan and lemon! You can use dried thyme, the flavor will be a little more pronounced, so reduce the quantity. For a milder flavor, use fresh parsley.Lemon: I use the lemon zest for the crust and decoration and then cut the lemon into wedges to serve alongside.You can also use avocado oil or any other vegetable oil. I add it directly to the breadcrumbs to crisp up the crust. Olive oil: Use extra-virgin olive oil if possible, but other vegetable oils work too.Garlic: I like to use garlic cloves, but you can also use garlic powder.Parmesan cheese: Use freshly grated cheese for the best flavor and texture.You can use plain panko or seasoned panko for extra flavor. Panko bread crumbs: Panko bread crumbs provide a light and crispy texture to the crust.You can also make this recipe with other types of mild white fish. Frozen and thawed cod fillets can be used, but I recommend fresh fish for the best results. ![]()
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