Soy-ginger flavored butter brings instant “umami” to anything it touches.
This recipe makes more butter than you need for this dish but you will be happy to have the leftovers. Soy-ginger butter can be spooned into baked sweet potatoes or added to sautéed vegetables, dolloped over a hot steak fresh off the grill or simply spread on toasted sourdough bread.
Cod fish loin or dos de cabillaud, has to be one of the easiest fish to cook. If you are nervous about cooking fish, this one is for you!
Roasted Cod with Soy-Ginger Butter
Ingredients
- Serves 4
- For the butter:
- 100g (31/2 oz) unsalted butter, at room temperature
- 2 tablespoons soy sauce
- 4 spring onions, trimmed and finely chopped
- 1 tablespoons peeled and finely grated fresh ginger
- A squeeze of fresh lemon juice
- For the cod:
- 4 x thick pieces of cod fillet, around 170 g (7 oz) each
- Salt and pepper
- Olive oil for the pan
Instructions
- Preheat the oven to 230°C (450 °F)
- Mix the softened butter, soy sauce, green onions, grated ginger and lemon juice together in a small bowl and set aside.
- Season the cod with salt and pepper.
- Lightly coat the base of a cast iron skillet or a non-stick skillet that can go in the oven with olive oil and place the pan over medium-high heat.
- Add the seasoned cod and cook for 2-3 minutes until the fish begins to color. Carefully turn the cod over and cook for a further 2-3 minutes.
- Place a generous dollop of the butter mixture on top of each of the fish fillets. Transfer the skillet to the oven and bake 2 to 4 minutes or until the fish is just cooked through and opaque in the center.
- Remove the fish from the skillet and place on a serving dish. Keep warm. Return the skillet to the stove top over medium heat. Add another dollop butter to the pan and melt, stirring with the cooking juices.
- Spoon the pan butter over the fish and serve immediately.
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https://www.charlottepuckette.com/recipes/blog/pan-seared-cod-with-soy-ginger-butter/
