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| Delicate. Buttery. Delicious! |
I have now made this several times and I am hooked (pun intended)!
It is more of a method than a recipe. The key will depend on the freshness of your fish. Avoid frozen, since they tend to be mushy when thawed.
2, 6-ounce fresh cod fillets, skinned, at least one-inch thick,
patted dry
Salt and Pepper
2 garlic cloves, smashed, peeled, but not minced or cut
3 tablespoons firm butter
2 thyme sprigs
1 tablespoon vegetable oil
1 non-stick skillet
Add vegetable oil to skillet. When hot, add fillets, skin side down. Lower heat to medium. Cook 4-5 minutes. Carefully flip and cook other side for one minute. Add butter and begin to baste by tilting pan and basting for 15 seconds then leaving flat on stove for 30 seconds.
When temperature reaches 130 degrees, add garlic cloves and thyme sprigs. (I simply add the garlic and thyme sprigs when I add the butter). Continue cooking until fish registers 136-140.
Carefully remove from pan. Spoon over the butter sauce. Serve with a wedge of lemon. For sides, I like plain white rice with spinach and a bit of parmesan mixed in. It goes nice with the butter sauce.