Name: Cod with Brown Butter and Pine Nuts Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Mediterranean
Ingredients: 4 skinless cod fillets (each about 5 ounces and 1 inch thick); Fine sea salt (¾ teaspoon for fillets, plus a small pinch for sauce); Freshly cracked black pepper (to taste); 1 tablespoon olive oil; 3½ tablespoons lemon juice (divided: 1 tablespoon for fillets, 2½ tablespoons for sauce); 6 tablespoons unsalted butter (cut into pieces); ⅓ cup pine nuts; 1½ teaspoons sumac; 2 tablespoons finely chopped parsley leaves and tender stems (or substitute scallion)

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Introduction

This Cod with Brown Butter and Pine Nuts recipe is a simple yet elegant dish that highlights the delicate flavor of fresh cod. The nutty brown butter sauce with pine nuts and a touch of sumac adds a bright, savory finish perfect for a weeknight dinner or special occasion.

A white plate holds four pieces of soft white fish fillets arranged in a loose circle. Each fillet is topped with a layer of golden pine nuts mixed with small green bits, possibly herbs or scallions, and a light drizzle of brown sauce surrounds and soaks into the fish. There is a light dusting of darker seasoning sprinkled over the fish and nuts, adding texture and contrast. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 skinless cod fillets (each about 5 ounces and 1 inch thick)
Fine sea salt and freshly cracked black pepper
1 tablespoon olive oil
3½ tablespoons lemon juice
6 tablespoons unsalted butter (cut into pieces)
⅓ cup pine nuts
1½ teaspoons sumac
2 tablespoons finely chopped parsley leaves and tender stems (or scallion as a substitute)

Instructions

Step 1: Heat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
Step 2: While the oven heats, pat the cod fillets dry with paper towels. Place them on a parchment-lined baking sheet, spacing evenly. Sprinkle with ¾ teaspoon salt and freshly ground black pepper. Drizzle olive oil and 1 tablespoon lemon juice over the fillets.
Step 3: Bake the cod for 10 to 12 minutes, or until the center is opaque and the fish flakes easily. Adjust cooking time based on fillet thickness.
Step 4: After the fish has baked for about 5 minutes, start the sauce: melt the butter in a small frying pan over medium heat. Cook for 3 minutes, stirring continuously as it foams.
Step 5: Add pine nuts and a small pinch of salt to the butter. Continue cooking for 2 to 3 minutes, stirring often, until pine nuts turn golden and the butter browns with a nutty aroma.
Step 6: Stir in sumac, chopped parsley (or scallion), and the remaining lemon juice carefully, as it may spatter. Remove the pan from heat immediately.
Step 7: Plate the baked cod fillets and spoon the brown butter and pine nut sauce evenly over each. Serve immediately for best flavor and texture.

Tips & Variations

Replace parsley with fresh scallions or chives if parsley is unavailable for a different but fresh herb flavor.
Use fresh lemon juice for the brightest taste; bottled lemon juice may alter the flavor slightly.
Toasting pine nuts separately before adding them to the butter can deepen their flavor if you prefer a crunchier texture.

Storage

Store any leftover cooked cod covered in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to avoid drying out the fish. The brown butter sauce is best made fresh but can be stored separately in the refrigerator for up to 2 days and gently reheated before serving.

How to Serve

The dish shows four pieces of white fish fillets placed on a round white plate with a thin gray rim. Each fillet has a topping of small brown pine nuts mixed with finely chopped green herbs, sitting in a light brown sauce that spreads slightly around the plate. The fish looks soft and flaky with some seasoning sprinkled over it, and the sauce appears glossy, adding a moist texture to the dish. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, this recipe works well with other firm white fish like haddock, halibut, or sea bass. Adjust the cooking time according to the thickness of the fillets.

What if I don’t have sumac?

If sumac is unavailable, you can substitute with a squeeze of extra lemon juice or a pinch of mild paprika for a different but complementary flavor.