Skillet white fish in garlic lemon butter
Cod and hake both carry big soft flakes under a surface that crisps well if the fish goes into a hot pan dry. The butter goes in late so the garlic softens without catching, then lemon and parsley turn it into a pan sauce in the last minute. Ask the counter for thick portions cut from the loin end and we skin and pin-bone them free.
The pan technique is borrowed from White On Rice Couple, whose skillet white fish in a garlic lemon butter is published at White On Rice Couple. Their version works with almost any white fillet. Ours is written for the thick cod and hake on our counter.
Ingredients
- 2 thick cod or hake portions, about 180g each, skinned and pin-boned (ask the counter, free)
- 2 tbsp olive oil
- 40g butter
- 2 cloves garlic, finely chopped
- juice of half a lemon, plus slices to serve
- 1 tbsp chopped parsley
- sea salt and black pepper
Method
- Pat the fish very dry and season both sides. Dry fish browns, wet fish steams.
- Heat the oil in a wide pan over a medium high heat until it shimmers.
- Lay the portions in presentation side down and press each one gently for the first few seconds so the whole surface meets the pan. Leave for 3 to 4 minutes without moving until the edge shows deep gold.
- Turn once, then add the butter and garlic to the pan.
- Tilt the pan and baste the fish with the foaming butter for 2 to 3 minutes. It is done when the flakes part cleanly at the thickest point and the centre has turned from glassy to pearly.
- Lift the fish onto warm plates. Add the lemon juice and parsley to the pan, swirl once and spoon the butter over the top.
To serve: Fish in the middle of a warm plate, pan butter spooned over and a lemon slice on the side. Crushed potatoes or steamed greens catch the sauce. To drink, an Albariño or a dry Chenin.
Shop this recipe: cod, hake and the cod hub. Skinned and pin-boned at the counter, free.
