It should be no surprise by now that I’m a huge seafood lover… and fortunately, I get the pleasure of living on the east coast where seafood is abundant. Although, I still usually find myself struggling to dish out the $6-$7 for the common whitefish (Cod/Haddock).
This is why I love those three little letters FAS that they try and hide in the product description. You real chefs out there will most likely shun me for using a once frozen product, but I’m a huge advocate for getting the best Bang for your Buck. I just can’t justify the price increase for fresh fish, just for a slight increase in food to mouth pleasure.
The recipe I used as a guideline said this whole meal would take 20 minutes from start to finish… I usually find these estimates to be so far off for the normal cook (me), so I decided to time it to see what happens.
I chopped up my fish into manageable portions and then dredged them in a mixture that consisted mostly of flour with a smidge of lemon pepper and red pepper powder.
Using equal parts olive oil and margarine, I cooked the fish over medium high heat for about 3-4 minutes per side. You know they’re done once they start to flake easily.
Once the fish was all cooked, I turned the heat down and threw some more butter in the pan. I also added some scallions, lemon zest, and dried dill. Once the butter was melted and the scallions were a bit wilted, I removed the sauce from the heat and poured it over the fish.
You really can’t go wrong when your sauce consists mostly of butter… and (assuming you like the taste of fish) you really don’t need to put much on the fish to really get the flavor.
As for the actual timing? I’d say we fell somewhere in the 30-35 minute range. I was a bit higher than that due to picture taking and hunting for ingredients. Overall, a nice quick meal at an affordable price.
Lightly breaded cod drizzled with a dill butter sauce.
In a shallow dish, combine the flour, lemon pepper, and red pepper powder. Place 1 fillet in the flour, turning to coat both sides. Shake off excess and repeat for all remaining fillets.
In a large nonstick skillet, melt 1 tablespoon of butter in vegetable oil over medium high heat. Add fish and cook for three to four minutes per side. Remove fish from pan and cover with foil to keep warm.
In the same skillet, turn heat down to medium and add the remaining butter, scallions, lemon zest, and dill. Stir until butter melts and scallions are slightly withered. Pour over fish and serve.