Description
A simple and elegant baked cod recipe featuring tender cod fillets topped with a fragrant brown butter and toasted pine nut sauce, accented with lemon juice and sumac for a bright, nutty finish.
Ingredients
Scale
Fish
- 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)
Brown Butter 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)
Instructions
- Preheat the oven: Set your oven to 400 degrees Fahrenheit to prepare for baking the cod.
- Prepare the cod: Pat the cod fillets dry with paper towels. Place them on a parchment-lined baking sheet, spacing them evenly. Sprinkle each fillet evenly with ¾ teaspoon of fine sea salt and freshly cracked black pepper. Drizzle the olive oil and 1 tablespoon of lemon juice over the fillets to enhance flavor and moisture.
- Bake the cod: Place the baking sheet in the preheated oven and bake the fish for 10 to 12 minutes, or until the fillets are opaque in the center and flake easily with a fork. Adjust cooking time depending on the thickness of your fillets for optimal doneness.
- Prepare the brown butter sauce: About halfway through baking (after 5 minutes), melt the butter in a small frying pan over medium heat. Stir continuously as the butter melts and starts to foam, cooking it for about 3 minutes until it takes on a golden brown color and releases a nutty aroma. Then add the pine nuts and a small pinch of salt to the butter and cook for an additional 2 to 3 minutes, stirring frequently, until the pine nuts are golden and toasted. Remove from heat, then stir in the sumac, chopped parsley (or scallion), and the remaining 2½ tablespoons of lemon juice. Be careful as the lemon juice might cause the butter to spatter.
- Serve: Divide the baked cod fillets onto plates and generously spoon the brown butter and pine nut sauce over each portion. Serve immediately to enjoy the warm, rich flavors.
Notes
- If parsley is unavailable, scallions make an excellent substitute, providing a mild onion flavor that complements the dish.
- Adjust baking time depending on your cod fillet thickness to avoid overcooking.
- Be cautious when adding lemon juice to the hot butter as it may spatter.
- Sumac adds a tangy, lemony flavor; if unavailable, a small sprinkle of lemon zest can partially replicate the effect.
- For a gluten-free and low-sodium version, ensure to adjust salt quantities and verify product labels.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: baked cod, brown butter sauce, pine nuts, sumac, lemon juice, Mediterranean seafood, healthy fish recipe
