Cod Meuniere

Ingredients

• 1 lb (450 g) cod fillets

• 4 tbsp unsalted butter

• 2 tbsp cooking oil (neutral, for frying)

• 2 eggs (beaten, for dredging)

• 4 tbsp all-purpose flour

• Salt and pepper

• 1 tbsp fresh lemon juice

• 1 tbsp capers (optional but classic)

• 1½ tbsp chopped fresh parsley

For a classic cod meunière with a burst of fresh lemon

Instructions

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1. Cut cod into serving portions, pat dry, and season both sides with salt and pepper.​

2. Set out two shallow bowls: one with flour and one with beaten eggs. Dredge each cod piece first in flour, shake off excess, then dip in the egg wash.​

3. Heat the oil in a skillet over medium heat. When hot, add cod fillets and pan-fry about 4–5 minutes per side until golden and just cooked through.​

4. Remove fish and let rest on a plate.

5. In a clean skillet (light-colored if possible), melt the butter on low heat. Once melted, let it cook until lightly browned and nutty-smelling (about 3 minutes), then immediately remove pan from the heat.​

6. Whisk in lemon juice, season lightly with salt and pepper. Stir in capers and chopped parsley.​

7. Plate the cod, spoon the brown butter sauce over the top, and garnish with extra parsley and capers.

This results in a crisp, delicate breaded fish in a rich and aromatic sauce with a burst of fresh lemon.For a classic cod meunière, season cod fillets, dredge in flour, and pan-fry in butter until golden, then finish with a brown butter, lemon, parsley, and caper sauce