Seared Cod with Meyer Lemon & Almond Sauce

Seared Cod with Meyer Lemon Sauce
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This dish is fit for any weather or season, spotlighting pan seared cod fillets with a zesty lemon flair. First, you add a little lemon zest to coat the fillets, then you sear them to a tender goodness. Add a fragrant Meyer lemon sauce, and it's a flavorful and healthy dinner.
Seared Cod with Meyer Lemon Sauce
Print Recipe
This dish is fit for any weather or season, spotlighting pan seared cod fillets with a zesty lemon flair. First, you add a little lemon zest to coat the fillets, then you sear them to a tender goodness. Add a fragrant Meyer lemon sauce, and it's a flavorful and healthy dinner.
Ingredients
Cod:
Meyer Lemon Sauce:
Servings:
Instructions
Cod:
  1. Turn the oven on to 200°F. You'll use it to keep the fish warm later while you make the sauce.
  2. Add the flour, salt, pepper, and Meyer lemon zest to a large plate, ideally with a bit of a raised edge. Use a fork to swish the ingredients together.
  3. Rinse the cod fillets under cold water, and pat lightly dry with clean paper towels.
  4. Coat the fillets on either flat side in the seasoned flour mixture. Don't worry about the edges.
  5. Heat the olive oil in a large skillet to a medium high heat. Add the fillets and cook for about 5 minutes on one side before turning - until the fish is golden brown.
  6. Turn the fillets and cook on the other side about 3 minutes, or until cooked all the way through.
  7. Transfer to a baking sheet or dish, and place gently in the warming oven until the sauce is done.
Sauce:
  1. Add the butter to the skillet, and melt, stirring in any bits from the fish.
  2. Cook the shallots and garlic in the butter until softened, or about 3 minutes.
  3. Using a whisk, stir in the prosecco and crème fraîche. Turn the burner on to medium high, and bring to a boil. Allow the mixture to cook for 10 to 15 minutes, until it has reduced to under 2 cups.
  4. Add the Meyer lemon zest and juice into the sauce, and remove from the heat.
  5. Add salt and pepper to taste.
  6. Remove the fish from the oven and divide between four plates.
  7. Just before serving, add the chopped almonds and parsley to the sauce.
  8. Pour over the fish.
Recipe Notes

Note: This dish will go perfectly with roasted root vegetables.

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