“I used to think that cod was quite a dry fish. But after discovering this recipe, I realized that everything depends on the proper preparation. Now it is one of the most frequently cooked fish dishes in our home,” says Irutė.
Ingredients (for 4 servings)
For the cod
4 pieces of cod fillet (160–180 g each)
2 tablespoons olive oil
30 g butter
2 cloves of garlic
1 lemon
1 teaspoon sweet paprika
½ teaspoon dried thyme
salt and freshly ground black pepper to taste
For the buttery herb sauce
40 g butter
1 tablespoon chopped parsley
1 teaspoon capers (optional)
1 teaspoon lemon juice
a pinch of grated lemon zest
Preparation
Pat the cod fillets dry with a paper towel. Drizzle with olive oil, season with salt, pepper, paprika, and thyme. Leave to marinate for 15–20 minutes.
Heat the butter in a pan over medium heat. Add lightly crushed garlic cloves and sauté for about a minute until fragrant.
Add the cod fillets and cook for 3–4 minutes on each side, depending on the thickness of the pieces. Do not overcook the fish – it should flake easily with a fork but remain juicy.
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While the fish is cooking, melt the butter in a small cup. Stir in the parsley, capers, lemon juice, and a little grated lemon zest.
Transfer the cooked cod to a plate, drizzle with the buttery herb sauce, and serve with lemon wedges.
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