A French classic: lightly floured cusk fillets pan-fried in butter, then covered with lemon-scented brown butter and finished with fresh parsley.
Ingredients
- 720 g cusk fillets, Atlantic cod, 4 fillets of about 180 g each
- 100 g T55 wheat flour
- 100 g unsalted butter
- 1 piece lemon
- 10 g fresh flat-leaf parsley
- to taste fine salt
- to taste ground black pepper
Method
- Take the cusk fillets out of the refrigerator 15 minutes before cooking so they can come to room temperature. Pat them thoroughly dry with paper towels. Season both sides with salt and pepper.
- Pour the flour into a shallow dish. Dredge each fillet in the flour, turning it over, then shake off the excess. Pat lightly so only a thin coating remains.
- In a large nonstick skillet, melt half of the butter over medium-high heat. When the butter foams and begins to sizzle, place the fillets in the skillet skin side down, or with the flattest side down. Cook for 3 to 4 minutes, until the underside is well browned and crisp. Carefully turn with a spatula and continue cooking for 2 to 3 minutes. The fish should be opaque and flake easily with a fork. Transfer the fillets to a warm serving dish and keep warm in an 80°C oven or under a cover.
- In the same skillet, add the remaining butter and melt it over medium heat. Let it cook without stirring until it turns brown and nutty, about 2 to 3 minutes. Watch it closely: as soon as it becomes light brown and the milk solids take on color, it is ready. Do not let it burn.
- Off the heat, squeeze the lemon and pour the juice into the brown butter. Watch for splashes: the butter will sizzle. Stir quickly with a wooden spoon to combine.
- Pour the brown butter and lemon sauce over the cusk fillets. Sprinkle with chopped fresh parsley. Serve immediately with steamed potatoes or green beans.
Nutrition
Per serving
- Energy
- 364 kcal
- Protein
- 33.71 g
- Carbohydrate
- 8.62 g
- Fat
- 21.67 g
- Fibre
- 1.24 g
- Calcium
- 11.88 mg
- Iron
- 0.21 mg
- Magnesium
- 5.86 mg
