Ingredients

• 2 lb cod fillet (any white fish)
• 1/4 c butter or margarine
• 2 Tbsp lemon juice
• 1/4 c all purpose flour
• dash(es) paprika
• Salt and Pepper to taste

Directions

1. Cut fillets into serving sizes.
2. Melt butter in sauce pan or micro-wave.
3. Add lemon juice to melted butter.
4. In another dish, mix together flour, salt & pepper.
5. Dip fish into butter/lemon mix, coating well on all sides.
6. Dip buttered fish into flour mix, coating well on all sides.
7. Place coated fillets in an ungreased baking dish.
8. Drizzle remaining butter mix over fillets.
9. Sprinkle entire dish with paprika.
10. Bake, uncovered in 350 oven for 25-30 minutes.
11. Fish should flake easily with a fork.
12. Garnish with parsley and lemon wedges.

Ingredients:

• 1.5 lb Cod fillet pieces (4-6 pieces)
• 5 garlic cloves, peeled and minced
• 1/4 cup chopped fresh parsley leaves

Lemon Juice Mixture:

• 5 tbsp fresh lemon juice
• 5 tbsp Private Reserve extra virgin olive oil
• 2 tbsp melted butter

For Coating:

• 1/3 cup all-purpose flour
• 1 tsp ground coriander
• 3/4 tsp sweet Spanish paprika
• 3/4 tsp ground cumin
• 3/4 tsp salt
• 1/2 tsp black pepper

Directions:

1. Preheat oven to 400 degrees F.
2. Combine lemon juice, olive oil, and melted butter in a shallow bowl.
3. Reserve.
4. In another bowl, mix flour, spices, salt, and pepper.
5. Set near the lemon juice mixture.
6. Pat fish fillets dry.
7. Dip in the lemon juice mixture, then in the flour mixture.
8. Shake off excess flour.
9. Heat 2 tbsp olive oil in a cast iron skillet over medium-high heat.
10. Sear fish on each side for a couple of minutes to add color, but do not fully cook.
11. Remove from heat.
12. To the remaining lemon juice mixture, add minced garlic and mix.
13. Drizzle over the fish fillets.
14. Bake in the preheated oven until the fish flakes easily with a fork (about 10 minutes, but start checking earlier).
15. Remove from oven and sprinkle with chopped parsley.

Serving Suggestions: Serve immediately with Lebanese rice, Mediterranean chickpea salad, or a traditional Greek salad.

Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Servings: 4-6

Ingredients:

• 2 lb cod fillet (any white fish)
• 1/4 cup butter or margarine
• 2 tablespoons lemon juice
• 1/4 cup all-purpose flour
• Dash(es) of paprika
• Salt & pepper to taste

Directions:

1. Cut the cod fillets into serving sizes.
2. Melt the butter in a saucepan or microwave.
3. Add lemon juice to the melted butter.
4. In another dish, mix together flour, salt, and pepper.
5. Dip each fish fillet into the butter and lemon mixture, coating well on all sides.
6. Then dip the buttered fish into the flour mixture, coating well on all sides.
7. Place the coated fillets in an ungreased baking dish.
8. Drizzle the remaining butter mixture over the fillets.
9. Sprinkle the entire dish with paprika.
10. Bake the dish, uncovered, in a 350°F oven for 25-30 minutes or until the fish flakes easily with a fork.
11. Garnish with parsley and lemon wedges before serving.

Prep Time: 15 minutes
Cooking Time: 25-30 minutes
Total Time: 40-45 minutes
Servings: 4
Kcal: 320 per serving

Storage:

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through.

Recipe Tips:

For added flavor, you can squeeze some extra lemon juice over the baked cod before serving.
Serve this dish with a side of steamed vegetables or a fresh salad for a complete meal.

Elegant Pan-Seared Fish Fillets in a Luscious Lemon Butter Emulsion

Ingredients:

• 4 fish fillets (such as cod, tilapia, or sole)
• 1/2 cup all-purpose flour
• Salt and pepper to taste
• 4 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/2 cup chicken broth
• 1 lemon, juiced
• 2 tablespoons capers, drained
• 2 tablespoons fresh parsley, chopped
• Lemon slices, for garnish

Directions:

1. Season both sides of the fish fillets with salt and pepper, then dredge in flour, shaking off any excess.
2. In a large skillet, melt 2 tablespoons of butter with olive oil over medium-high heat.
3. Add fish to the skillet and cook for about 4 minutes on each side, or until golden brown and cooked through.
4. Remove fish from skillet and set aside.
5. In the same skillet, add chicken broth and lemon juice.
6. Bring to a simmer, scraping up any browned bits from the pan.
7. Stir in capers and remaining butter until the butter is melted and the sauce has slightly thickened.
8. Return the fish to the skillet, spooning the sauce over the fillets.
9. Cook for another minute to heat through.
10. Garnish with fresh parsley and lemon slices before serving.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 310 kcal | Servings: 4 servings