Ingredients
- 4 (6-ounce) cod fillets
- Panko bread crumbs
- 2 eggs, for egg wash
- Kosher salt and freshly cracked pepper
- 4 tablespoons grapeseed oil
- 1/2 lemon, juiced
- 1 tablespoon butter
- 1 sprig fresh thyme
- Butter Sauce, recipe follows
- Butter Sauce:
- 2 cups white-colored wine (suggested: Chardonnay)
- 2 sprigs fresh thyme
- 1 shallot, sliced
- 2 clove garlic clove, smashed
- two tablespoons heavy cream
- 1/2 lemon, juiced
- two tablespoons cold butter
- 3 tablespoons chopped chives
- Freshly cracked pepper
Directions
Preheat oven to 400 levels F. Put the fillets on the sheet tray or rack therefore the fish can release its natural juices.
Put the bread crumbs right into a shallow dish. Inside a separate shallow dish add 2 beaten eggs. Season each side from the fillet with pepper and salt. Once seasoned, brush the belly side from the cod using the egg. Dip the egg side in to the bread crumbs.
Inside a surefire skillet add grapeseed oil. Before placing fish into pan, make certain the skillet is extremely hot. Sear only one side from the fish (along side it using the bread crumbs). Once 1 side is seared, put the skillet within the oven for around three or four minutes until cooked.
When the fish is cooked, switch it over and add some fresh lemon juice, butter and sprig of thyme. Let melt and baste the fish using the juice.
Pour within the Butter Sauce and serve.
Butter Sauce:
In saucepan. add wine, sprigs of thyme, shallot and garlic clove. Focused on back burner to permit your wine to lessen. When the sauce is reduced to some syrup, strain and add some heavy cream, and fresh lemon juice and produce to some slight simmer.
Whisk in cold butter and when melted add some fresh chives and season with pepper.