recipes

Pan Fried Cod in Citrus Basil Butter Sauce

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2 (8 oz) white cod fillets

2 oranges

1 lemon

½ cup olive oil (divided)

3 tbsp unsalted butter

1 tsp brown sweetener of choice

Salt and black pepper

Fresh basil

Lay the cod fillets in a baking dish.

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Zest 1 orange and the lemon, then add to the fish.

Squeeze the juice from the orange and lemon and drizzle over the top of the fish.

Add ¼ cup of olive oil to the pan and cover. Let the fish marinate for at least one hour.

Preheat oven to 250°F.

Heat the remaining ¼ cup of olive oil in a large, oven-safe sauté pan.

Carefully shake off excess marinade from the fish and keep it on the side.

Cook the fish over medium heat for about 3-4 minutes on each side.

Place the pan into the oven to keep the fish warm while you prepare the sauce.

Melt 2 tbsps of butter in a pan, add in sweetener and your leftover marinade.

Slice the remaining orange and add the juice into the pan, then bring it to a boil.

Whisk the sauce until it becomes thick and reduces in volume by about half.

Add about ¼ cup of shredded basil along with the remaining 1 tbsp of butter and whisk until melted.

Pull the fish out of the oven and spoon the thickened sauce over the top.

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