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Pan-Seared Cod with Lemon Beurre Noisette

A deceptively simple, Michelin-standard fish dish. Crisp-skinned cod sits on a bed of samphire with nutty brown butter spooned around it.

Prep 5m
Cook 15m
Serves 2
Rachel's 9/10
£5.75 /portion
gluten-free high-protein low-carb elegant quick
High Protein (>50g) Low Carb
480 kcal
Protein 52g
Fat 28g
Sat 16g Omega-3 0.5g
Carbs 6g
Fibre 2g Sugar 1g
Fibre 2g
Sugar 1g
Sodium 620mg
Vitamin A 25%
Vitamin C 15%
Vitamin D 10%
Vitamin K 20%
Vitamin B6 30%
Vitamin B12 65%
Folate 15%
Iron 10%
Calcium 8%
Magnesium 20%
Potassium 25%
Zinc 10%
Selenium 90%
Servings
2

Ingredients

Protein

  • 400g Cod Loin — 2 pieces, centre-cut, skin-on

Fresh

  • 150g Samphire
  • 1 Shallot — finely diced
  • 0.5 Lemon — juiced
  • 10g Fresh Parsley — chopped

Pantry

  • 100g Butter — cubed
  • 15g Capers — optional
  • 10ml Olive Oil

Method

01

Dice shallot finely. Juice half a lemon. Chop parsley. Pat cod loins dry and season the skin.

02

Make the beurre noisette: melt butter in a pan until it foams and turns hazelnut brown — it should smell nutty. Add diced shallot and sizzle for 30 seconds. Remove from heat, add lemon juice, capers, and parsley.

Watch the butter carefully — it goes from brown to burnt in seconds. Have the lemon juice ready to stop the cooking.
03

Season cod skin. Place skin-side down in a hot pan with oil. Press down firmly for 20 seconds. Cook 4–5 minutes on the skin until crisp and golden. Flip, add a knob of butter, and baste for 1 minute.

Pressing down at the start prevents curling and ensures even contact.
04

Blanch samphire in boiling water for 60 seconds only. Drain and toss in a little butter.

05

Arrange samphire in the centre of each plate. Place cod on top, skin-side up. Spoon the nutty brown butter sauce around — not over — the crispy skin.

French · dinner