Lemon Butter Cod

Friday 3 September 2021

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.

Lemon Butter Cod 
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.

 
Lemon Butter Cod 
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.

Lemon Butter Cod 
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.


Lemon Butter Cod 
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.

Lemon Butter Cod 
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. 

Lemon Butter Cod 
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.

Lemon Butter Cod 
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.

Lemon Butter Cod 
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.

Lemon Butter Cod 
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.  

Lemon Butter Cod 

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!

Lemon Butter Cod 
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.

Lemon Butter Cod 
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.

Lemon Butter Cod 

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 Butter Cod 

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.

Lemon Butter Cod
 
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

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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Lemon Butter Cod
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14 comments

  1. I'm going to make this for our dinner. It really looks delicious. We usually have salmon on a Friday so this will be a nice change. We have a lovely fish monger near us called Mike's Fish and everything is lovely and fresh. I like that it's a complete meal. You could add fresh bread or a salad, though. Thanks, Marie. Love and hugs, Elaine

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    Replies
    1. I really hope that you enjoy it Elaine! I sure wish that I had a lovely fish monger local! That would be great! Love and hugs, xoxo

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    2. You are so lucky to have a local fish monger Elaine! I wish we did! I hope you enjoy this as much as I did! Love and hugs, xoxo

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  2. Will make this as a treat for myself. Husband does not like lemony things, though that does not seem to apply to lemon meringue pie!. I was quite surprised to hear that fresh fish is not easy for you to find, I would have thought that a country like Canada would have been awash with it.

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    Replies
    1. Yes you would think especially in Atlantic Canada! I just have not found a place locally yet. I live in a very rural area. I am sure in the City there is plenty. I need to find a good online source! I hope you enjoy this! xoxo

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  3. I saw this early this morning and immediately thought "That's tonight's dinner" and went to the fishmonger straight away. As usual, they had beautiful, fresh cod fillets and I picked up some asparagus on the way home. I had everything else. What could be better than fish on a Friday - just like when I grew up.

    This was so quick easy to make - gosh I love one pan meals as you can control everything so easily and it's all ready together. These were classic flavours that I always love with fish - lemon and dill. Yum! Had I not found asparagus, I was going to go with peas. I think they'd be nice as well.

    We loved this - minimal fuss, minimal washing up, but maximum flavour.

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    Replies
    1. So pleased you made and enjoyed this Marie. I think it is a new favorite with me and you are right, you could use any green vegetable. Peas would be nice, as would green beans, broccoli, etc. I love the simplicity of it and yes, the minimal fuss and clean up involved! Thank you! xoxo

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  4. I love fish & eat it at least once a week. These all look so tasty! Have blogged about the low-carb fish pie you mention in the post about Mediterranean cod with lemon & garlic? I've never had fish pie & I want to know more.

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    Replies
    1. Fish Pie is super simple. Poach fish in milk (I use salmon, cod, and a few shrimp). Make a white sauce to your taste with the fishy milk. Stir in fish, peas, carrots. Top with mashed potatoes and brown under the grill to get crunchy potatoes.

      My boys call it fishie shepards pie, lol

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    2. Superstore has some decent fish you just have to be on the look out. Earlier this year they had some lovely Norwegian Salmon that was processed in the EU. Most of their frozen fish is processed in China.

      Icelandic Cod is available in Sobey's here in the west.

      Some of Superstores fishcakes (the posh ones under PC label) and the fancy Cod loins are the same as those sold by Marks and Spencers

      Hint, the frozen Yorkshire Puddings are from Aunt Bessie.

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    3. Hi Jenny, here is the link to my low carb fish pie recipe: https://www.theenglishkitchen.co/2019/07/low-carb-fish-pies.html

      I hope you will try and that you will enjoy it! This is not a traditional fish pie mind you. A traditional fish pie will have mashed potatoes on top of the same filling as this one. xoxo

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    4. 50 and Counting, I am sure its much easier to find these things in larger urban areas. There is not a very large population where I live. Its very rural and we just don't have access to many things I once took for granted. In the UK I could also have anything pretty much that I wanted, delivered to my home. Groceries, fish, meat, vegetables, fruits, etc. No such thing here. Nada. Zip. Nothing. xoxo

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  5. I seem to fail with most fish but your instructions are so good here, I might be able to pull this off. I'm perplexed that you can't get good fresh fish -- aren't you in Nova Scotia and lots of fishing area? Well, this dish serves them well, Marie. I'll have to try this one.

    ReplyDelete
    Replies
    1. You would think so, but its not happening. Most of it gets processed and sent further afield. Sad but true. If I lived in a coastal town I might could get some, but I haven't seen any here yet. I hope you try this recipe. Its delicious! xoxo

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