Cod With Brown Butter and Pine Nuts
Love the sumac/pine nut combo in the topping with brown butter. Quick and tasty! From NY Times Cooking – https://cooking.nytimes.com/recipes/1026453-cod-with-brown-butter-and-pine-nuts
Ingredients
- 4 skinless cod fillets each about 5 ounces and 1 inch thick
- Fine sea salt and freshly cracked black pepper
- 1 tablespoon olive oil
- 3½ tablespoons lemon juice
- 6 tablespoons unsalted butter cut into pieces
- ⅓ cup pine nuts
- 1½ teaspoons sumac
- 2 tablespoons finely chopped parsley leaves and tender stems I replaced with a scallion since I didn't have parsley
Instructions
- Heat the oven to 400 degrees.
- While the oven is heating, pat the cod dry with paper towels, then place them on a parchment-lined baking sheet, spacing them evenly apart. Sprinkle them all over with ¾ teaspoon salt and a good grind of pepper. Drizzle over the oil and 1 tablespoon of lemon juice.
- Bake the fish for 10 to 12 minutes, or until the center is opaque and the fish flakes easily. (Increase or decrease the cooking times depending on the thickness of your fillets.)
- After the fish has baked for 5 minutes, start the sauce: Add the butter to a small frying pan and melt over medium heat. Once melted, cook for 3 minutes, stirring the mixture all the while (it will start to foam). Add the pine nuts and a small pinch of salt and cook for 2 to 3 minutes more, stirring often, until the pine nuts are golden and the butter is browned and smells nutty. Stir in the sumac, parsley and remaining lemon juice (which might spatter!) and quickly remove from the heat.
- Divide the cod among plates, spoon over the brown butter and pine nut mixture and serve right away.
