Pan Fried Cod in a Citrus Basil Butter Sauce
2 - 8 oz white cod filets
½ cup olive oil divided
3 tablespoons unsalted butter
1 teaspoon light brown sugar
Salt and black pepper
Lay the cod filets in a shallow pan or baking dish.
Zest 1 orange and 1 lemon and add zest to the fish.
Squeeze the juice from the orange and lemon you just zested and add to the top of the fish.
Add ¼ cup of the olive oil. Cover and let marinate for at least 1 hour.
Preheat the oven to 250 degrees F.
In a large oven safe saute pan heat the remaining 1/4 cup olive oil until hot.
Carefully shake the excess marinade from the fish, saving it, and drop the fish into the pan.
Season the fish with some salt and black pepper.
Cook over a medium heat for about 3-4 minutes and then flip and repeat on the other side.
Place the fish into the oven to keep warm while you make the sauce.
In another smaller pan, melt 2 tbsp of butter and add the sugar and remaining leftover marinade from the fish.
Slice the remaining orange in half and squeeze the juice into the pan.
Bring to a boil whisking regularly until the sauce has thickened slightly and reduced by almost half.
Pass the sauce through a sieve and return to the pan.
Add about ¼ cup of finely shredded basil leaves to the sauce and the remaining 1 tbsp of butter whisking until the butter melts.
Taste and adjust the seasoning if necessary.
Bring the fish from the oven and place on your plate. Spoon some of the thickened sauce over it.
Add more basil if desired and serve with rice or quinoa on the side.
Prep Time: 20 min Cook Time: 15 min