Cod With Harissa Butter and Lemon
Love the harissa flavor in this. NYTimes cooking – https://cooking.nytimes.com/recipes/1026753-cod-with-harissa-butter-and-lemon
Ingredients
- 4 tablespoons unsalted butter softened
- 1 to 2 tablespoons harissa paste
- Zest of ½ lemon optional, plus 1 to 2 teaspoons lemon juice
- 1 teaspoon honey
- 1 garlic clove minced or crushed through a press
- Salt and black pepper
- 3 cod fillets 5 to 7 ounces each, with or without skin
- 1½ tablespoons olive oil
- Chopped fresh parsley optional, for garnish
- Steamed vegetables rice, couscous or bread, for serving
Instructions
- In a small bowl, mix the softened butter, 1 tablespoon harissa, the lemon zest (if using), 1 teaspoon lemon juice and the honey and garlic until thoroughly combined. Season with salt and pepper, then taste and adjust the seasoning, adding more harissa or lemon juice as desired. Set aside.
- Pat the cod fillets dry with paper towels. Season all sides with salt and pepper.
- Heat the oil in a large pan or skillet over medium-high for 1 to 2 minutes. Add the cod (skin-side down if the fillets are skin-on) and cook for 3 to 4 minutes on one side, until the fish fillets release easily from the pan.
- Gently flip the fillets, then place about ½ tablespoon of the harissa butter on each one and add the remaining harissa butter to the pan. Continue to cook for another 3 to 4 minutes, until the cod is cooked through and flakes easily with a fork and the harissa butter has turned into a glossy sauce.
- Garnish with parsley if desired and serve immediately with your choice of side.
