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Pan Fried Cod with Vegetables in Lemon Beurre Blanc Sauce

12 oz cod or other white fish

1 cup all-purpose flour

1 teaspoon salt

1 tablespoon Old Bay seasoning

1/2 teaspoon garlic powder

freshly ground pepper

1/4 cup canola oil (or enough to rise up @ 1/8in in your pan)

1- 2 tablespoons olive oil

3 cups cremini or white button mushrooms, sliced thick

1 cup white wine (not too sweet)

1/4 cup fresh lemon juice

2 cups asparagus, trimmed and cut in half

1 – 1 1/2 cups carrots, peeled in ribbons with vegetable peeler

1/4 cup plus 2 tablespoons green onion, green and white parts, chopped

2 tablespoons fresh lemon juice

4 tablespoons butter, cold

Cut cod in uniform pieces, about 2 oz each. Dry the fish thoroughly with paper towels so it doesn’t steam in the pan.

Place flour with salt, Old Bay, garlic powder and fresh ground pepper in a shallow dish, combine with fork or fingers. Dredge fish in flour, make sure to coat on all sides, shake off excess and place in dish to await cooking

Preheat canola oil in a heavy-bottomed skillet (cast iron works great) on medium-high heat. It should be 350 degrees on a candy/deep fry thermometer. If you don’t have a thermometer, you may test it by dropping a little of the flour mixture in the oil, if it bubbles up and browns immediately, it’s ready. Carefully, place each piece of fish in the oil with tongs. Cook 3-4 minutes on each side.

Place cooked fish on a paper towel-lined plate/platter to soak up excess oil and cover with foil to keep warm. Set aside.

Remove excess oil from the pan but leave the brown bits in the pan as they add flavor! Add mushrooms to the pan with olive oil. Saute mushrooms until they begin to brown. Add wine. Cook on medium-high heat until the wine reduces to more of a paste than a liquid. Add your asparagus and cook for a couple minutes before adding the other veggies. Add carrots and 1/4 cup green onions, cook until the carrots become tender just a couple more minutes. Meanwhile, arrange fish over a bed of brown or white rice. Stir in lemon juice then add cold butter to the pan and turn off heat. Stir until the butter is melted, but still creamy in texture – this is very important – if you cook it too long it will separate and become oily. Arrange vegetables over the fish, garnish with remaining 2 TB green onion and serve immediately!




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