Cod with Herb-Butter Sauce and Lemon-Garlic Green Beans

I love this meal so much. The cod has a nice crust and big flavor pan sauce that compliments these green beans that I have posted about before. We use one skillet for both the fish and the sauce to build flavor and keep the dirty dish count down. Win-Win.

Ingredients

1.5 pounds green beans (I like the ready to steam-in-bag beans)

Olive oil (I like California Olive Ranch evoo)

Kosher salt and black pepper

1 teaspoon Dijon mustard

1 Lemon

2 garlic cloves, minced

3/4 teaspoon sugar

Fresh basil or other herbs (optional)

4 skinless cod fillets (1-1.5 inches thick)

1/2 cup flour

1 shallot

1/3 cup white wine

4 tablespoons butter


Lemon and Garlic Green Beans

Microwave the "steam-in-bag" green beans.


In a large microwave-safe bowl add minced garlic, 1 teaspoon of lemon zest, and three tablespoons of olive oil. Microwave for one minute. Whisk in the mustard, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper into garlic mixture and set aside.


Toss the steamed green beans in sugar and a drizzle of oil and finish under the broiler to char in spots. This can take one to four minutes, don't walk away. Toss the charred green beans with the vinaigrette to finish.


Pan-Seared Cod with Herb Butter

Mince the shallot and chop the basil. Place the flour in a shallow bowl and pat the cod dry with paper towels. Season cod with a pinch of salt and pepper, then dredge in the flour lightly.


Heat two tablespoons of oil in a nonstick skillet over medium heat until just smoking. Place cod in the skillet and cook four to six minutes on each side. The fish should turn golden and flake apart when gently prodded. An instant-read thermometer should register 140 degrees. Transfer the cod to a plate and tent loosely with foil.


Add 1 tablespoon oil and the shallot to the skillet. Add a pinch of salt and cook over medium heat until the shallot softens about one minute. Add wine, lemon zest, 1 tablespoon lemon juice and simmer until reduced by half, about two minutes.


Remove from heat and add butter and basil. Whisk until butter melts, and the sauce turns glossy. Taste and add salt and pepper as needed. Pour pan sauce over cod and serve with green beans on the side.

© 2018 by Mandy Begley | Leander, Texas

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