Pan Fried Cod in a basil and citrus butter sauce. This is so easy to make, and it’s perfect for a special dinner or even a quick and light lunch. Take a look at this Facebook video and see how easy it is to cook!
I made some Pan Fried Cod just for you. It’s super easy if you have a decent non-stick pan (vital), some fish, a few citrus fruits, butter, and basil.
I cook multiple times a day, usually in the morning for blog stuff and then again at night for the family, so having good equipment is important to me. This includes pots and pans, and my major pet peeve is when food sticks to the pan. So when I was asked to try this cookware set from Wolf Gourmet, I typed a big fat yes in the email reply.
I don’t do many reviews on the blog, but since I was about to tie my current cookware set to a rocket and send it into orbit because I hate it so much, this sounded like a good idea.
Wolf Gourmet cookware is made up of multiple layers of stainless steel and an aluminum core to help with durability and keeping even heat distribution. They definitely score high on looks and what with them being so shiny, you can even steal a look into my bedroom/office/studio – yoga mats and all!
I used the 3.5 quart sauté pan to cook my fish and the 8.5 inch skillet for the butter sauce. They both performed well and I was really pleased to have nothing stick to the pan. I’m sticking to my plan of booting out my old pots and pans to Trashville – well, actually I’ll donate them to Goodwill. So, if you’re looking for some old copper pots, get right on it if you’re local.
This is a really simple recipe with only a few fresh ingredients to hunt down. I used cod but you could use any firm white fish.
The fish gets soaked in some olive oil and the juice from the citrus. Afterwards, pan fry it until almost done and then make the easy butter sauce.
I poured the sauce back over the fish and then added some extra fresh basil, because there was never a time when I said “Whoa, too much basil.”
You can serve this straight from the pan – geez, you can even eat it straight from the pan, just like I did once I finished shooting it. But if your manners are better than mine (and I know they are) serve it over brown rice with some of the sauce.
I have one piece of Wolf Gourmet cookware to give away! One lucky U.S. resident will get to choose one piece from this set. Just leave a comment to enter. The giveaway will run until 10pm PST, 4/15/16. The winner will have 24 hours to reply with an address for shipping, or another winner will be chosen at random.
This giveaway is now closed!
This cookware set and giveaway is sponsored by Wolf Gourmet. As always, all thoughts and opinions are my own.
The ten piece Wolf Gourmet set can be purchased at Bloomingdales.
Pan Fried Cod in a Citrus and Basil Butter Sauce
A light springtime dish with flaky white pan fried cod in a citrus butter sauce. Add some fresh basil to brighten up the color and pack another flavor punch.
- 1-1 1/2 pounds white cod filets
- 3 oranges
- 1 lemon
- 1/2 cup olive oil divided
- Fresh basil
- 2 tablespoons unsalted butter
- 1 teaspoon light brown sugar
- Salt and black pepper
Lay the cod filets in a shallow pan or baking dish.
Zest 1 orange and 1 lemon and add zest to the fish.
Squeeze the juice from the orange and lemon you just zested and add to 1/4 cup of the olive oil.
Whisk together and pour over the fish. Cover and let marinate for at least 30 minutes.
Preheat the oven to 250 degrees F.
In a large oven safe saute pan heat the remaining 1/4 cup olive oil until hot.
Carefully shake the excess marinade from the fish, saving it, and drop the fish into the pan.
Cook over a medium heat for about 4 minutes and then flip and repeat on the other side.
Season the fish with some salt and black pepper.
Place the fish into the oven to keep warm while you make the sauce.
In another smaller pan, melt the butter and add the sugar and remaining leftover marinade from the fish.
Add the juice of the remaining two oranges to the pan.
Bring to a boil whisking regularly until the sauce has thickened slightly and reduced.
Add about 1/4 cup of finely shredded basil leaves to the sauce.
Taste and adjust the seasoning if necessary.
Bring the fish from the oven and pour the thickened sauce over it.
Add more basil if desired and serve over rice or quinoa.