Lemon Butter Cod

 

One thing which I am really going to miss here in Canada is the beautiful fish that I had access to in the UK. I am sure that I will be able to source some somewhere, but so far haven't really been able to.

I used to get my fish in the UK from an online fish monger and their products were excellent.  I was always really happy with what I received.

 

I was spoilt for choice when it came right down to it. I truly was.  Salmon, Cod, Halibut, shell fish, etc.  Everything I ever received was truly beautiful! 

I did find some frozen cod loins in the Superstore the other day.  Two in a package, the photograph on the outside looked promising, and I am happy to say that what was inside was not in the least bit disappointing.

 

 

They were lovely and thick and wild sourced, which is what I look for when it comes to fish. Wild sourced fish is superior in flavor to farmed.

 

I have been waiting for just the right moment to cook it and today was the day. It was raining cats and dogs outside. The remnants of that hurricane which is blowing through.  We are really blessed in the Valley I live in.  We don't really get much in the way of extreme weather.

 

This recipe today is for a delicious Lemon Butter Cod, with Asparagus and Orzo pasta. It is a lovely recipe, all cooked in one pan. No fuss no muss and perfectly sized for two people.

The cod loins were individually wrapped and frozen in a small sealed bag, which is perfect for thawing out your fish.  I just took the bag of fish and popped it into a pan of cold water and within an hour had a perfectly thawed piece of fish.

 

One thing to note when you are cooking fish, especially nice fish like this, is that there are two sides. I know, duh.  Hear me out. 

One side is called the presentation side, or the side that you will want to place right side up on the serving plate.

 

This is the best looking side of the fish, the other side will not be quite as attractive, or be flat, etc. The domed side is usually the presentation side.

You will need to dust your fish with some seasoning and salt and pepper before browning it to perfection in a bit of light olive oil over medium high heat. 

 

You can add the fish as soon as the oil starts to shimmer. Be careful that the oil is not too hot or the fish will over cook on the outside but still be raw on the insides.

Three minutes on both sides, for fish that is about 1 inch thick, is the perfect amount of time needed to cook the fish to perfection. You will end up with tender, moist fish that flakes beautifully and is not dry in the least.

 

Take the fish out and keep it warm under a sheet of foil on a plate while you cook the remainder of the recipe.

Fresh slices of lemon are added to the pan along with some butter and browned quickly on both sides, before removing them to sit with the fish.

 

This helps to flavor the remainder of the dish and also provides for a delicious garnish with the finished dish.

Next you will be adding cuts of asparagus, some garlic and dry orzo pasta to the pan.  Cooking and stirring until the garlic gets really fragrant and the orzo begins to brown.

 

Finally some chicken stock and a bit of lemon juice is added.  The mixture should be cooked at a slow boil, stirring frequently, until the orzo is al dente.  

It will take about 10 minutes altogether.  

 

At the end of that time you can add the fish back to the pan along with the lemon and any accumulated juices.

It only needs to heat through.  A final dusting of dill weed and your dinner is served!

 

It truly is delicious. I love all in one meals like this where everything cooks all in one pan. Only one pan to wash up. 

Food doesn't get much better than this. You can serve extra lemon with this for squeezing over top if you wish, and if you are really lucky and have fresh dill, you can simply garnish it with a few springs of the fresh dill.

 

I am a person who really loved cod and haddock, well any mild flavored white fish really. I do like salmon also, but to a lesser degree.

Some of my favorite fish recipes are: 

Gremolata Baked Cod - Oven baked cod loins with a crisp gemolata breadcrumb topping. Quick, easy and delicious.

 

Mediterranean Cod with Lemon and Garlic - 

The fish is first dipped in a mixture of lemon juice, butter and olive oil and then rolled in flour to coat, before frying to perfection.

Pan Fried Cod - my favorite.  Cod loins pan fried in butter with some fresh sprigs of thyme. 

 

Lemon and Garlic Butter Baked Cod - This involves seasoning the fish and popping it into a baking dish. You can butter the baking dish if you wish, but I never do. Spooning  a simple lemon, olive oil and garlic sauce over top, dotting it with cold buter nd a few lemon slices and then baking it to perfection. 

Cod Fillets with Chili and Lime - moist, flaky and beautifully flavored.  Quick and easy too.  But the again most fish cooks very quickly.

 

So there you have it, fish for Friday with a beautiful all-in-one dish of cod, asparagus and orzo pasta. All beautiful flavored with lemon and garlic.

Fish for Friday never tasted so good!

Lemon Butter Cod

Yield: 2

Author: Marie Rayner

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

This simple dish of pan fried cod with lemon, asparagus and orzo pasta is perfectly delicious!

Ingredients

• 1 TBS light olive oil
• 2 (6 ounce) wild cod loin fillets
• fine sea salt and freshly ground black pepper to taste
• 1 1/2 TBS all purpose flour
• 1 TBS butter
• 1 small lemon sliced
• 1 small clove of garlic, peeled and grated
• 8 spears of asparagus, washed, trimmed and cut into 1 inch pieces
• 1/2 cup (60g) of uncooked orzo pasta
• 1 1/3 cups (320ml) chicken stock
• 1/2 TBS lemon juice
• dried dill weed to sprinkle on top

Instructions

1. Heat the oil in a heavy bottomed skillet over medium high heat.  Season the fish all over and dust with the flour.  
2. Once the oil begins to shimmer, add the fish, presentation side down. Cook for three minutes. Carefully turn over and brown on the other side, another 3 to 4 minutes.  
3. Remove from the pan to a place, lightly tent and keep warm.
4. Add the butter to the skillet and then add the lemon slices as soon as it begins to foam. Brown the lemon for one minute each on both sides. Remove from the pan to the plate with the fish and keep warm.
5. Add the garlic, asparagus cuts, and orzo to the pan drippings.  Cook, stirring until the garlic is very fragrant and the orzo begins to brown. Add the chicken stock and lemon juice.
6. Increase the heat to high and cook, stirring occasionally until the orzo is just al dente, about 10 minutes. 
7. Return the fish to the pan, along with the lemon slices and any collected juices. Heat through.  Sprinkle with some dill weed and serve immediately.

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