Ingredients:

  • 4 (6-oz) Cod Loins
  • 1 tbsp Grapeseed or Avocado Oil
  • 1 tsp Kosher Salt
  • 0.5 tsp Black Pepper
  • 1 tbsp Wondra Flour or Cornstarch
  • 4 tbsp Unsalted European-style Butter
  • 3 Garlic Cloves, smashed
  • 1 tbsp Fresh Parsley, finely minced
  • 1 tsp Fresh Dill or Chives
  • 0.5 Fresh Lemon, juiced

Instructions:

  1. Remove the cod from the refrigerator 15 minutes before cooking. Note: This takes the chill off, ensuring the center cooks at the same rate as the exterior.
  2. Use paper towels to aggressively pat all sides of the fillets until they are bone dry to the touch. Note: This is the most important step for a crispy crust.
  3. Season the cod loins evenly with kosher salt and black pepper.
  4. Lightly dust the surface of the fish with Wondra flour or cornstarch, tapping off any excess to ensure a thin coating. Note: You want a veil, not a blanket.
  5. Heat a 12 inch heavy bottomed skillet over medium high heat. Add the high smoke point oil and wait until it is shimmering and just starting to smoke.
  6. Carefully place the cod loins into the pan. Sear undisturbed for 3 to 4 minutes until a deep mahogany crust forms on the bottom.
  7. Flip the fish gently using a flexible fish spatula. Reduce the heat to medium.
  8. Add the butter, smashed garlic, parsley, and dill/chives to the pan.
  9. Once the butter foams, tilt the skillet and use a large spoon to continuously baste the hot herb butter over the fish for 2-3 minutes until the fish is opaque and flakes easily.
  10. Squeeze the fresh lemon juice over the fish and remove from heat. Serve immediately.