Lemon Pan Seared Icelandic Cod
Tags: Dinner, Fish, Healthful, Healthy, Lemon, Low Cal, Pescatarian
Course: Main Course
This is a wonderfully light main course. The fish is light and delicate and the lemon emulsion adds a rich full lemony flavor that compliments any green veggies, rice, or potatoes beautifully!
Ingredients
Cod
- 1 lb Icelandic Cod fillet thick fillet is best
- Salute Santé! Lemon Grapeseed Oil
- 1 lemon juiced
- 1 pinch Maldon salt
- pepper to taste
Lemon Emulsion Sauce
- 1/2 cup chicken or vegetable broth
- 1 fresh lemon juiced
- 1/2 tbsp butter
- 2 tbsp Salute Santé! Chardonnay Grapeseed Oil
- 1/2 fresh lemon zested
- salt to taste
Instructions
Cod
- Preheat the oven to 380°.
- Squeeze fresh lemon juice over both sides of the cod.
- Grind fresh pepper and sprinkle with Maldon salt on both sides.
- Drizzle with 2 Tbsp of lemon grapeseed oil and allow to marinate for 10 minutes.
- Add 1 Tbsp of lemon oil to the pan and heat on high then add fish fillets. Sauté 2 minutes.
- Remove the pan from the heat and let rest for 30 seconds (best if on a cold surface to release the fillet from the pan).
- Turn the fish over and return to heat. Cook for an additional 2 minutes.
- Place the pan in the oven and cook for 7 minutes.
- Remove from the oven and let rest for 2 minutes and then serve on warm plates.
Lemon Emulsion Sauce
- Combine all ingredients in shallow sauce pan and bring to a boil.
- Reduce the heat and simmer to reduce. About 3 minutes.
- Pour over fish, chicken or rice.
Notes
Can substitute Halibut, Sea Bass or any white light fish.
We always use Maldon salt for a fuller taste profile – it’s just the best! Available at Specialty Food stores.