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Pan-fried Blue Cod Fillets with Lime Butter

Serves 4

If you're going to eat fish - let it be good! Lime, cherry tomatoes and basil with sizzling butter make sure of that (the cushion of potato mash imbued with the buttery juices is a mere bonus!). Alternatively, serve it on a white bean mash and with asparagus.

Pan-fried Blue Cod Fillets with Lime Butter

  • Three-quarters of a pickled or preserved lime
  • 600g skinned and boned blue cod fillets
  • 75g butter
  • 3 Tbsp standard flour
  • Sea salt
  • 12 large cherry tomatoes, halved
  • Potato mash for serving, optional
  • 1 fresh lime, squeezed
  • 12 large basil leaves, shredded

[US Measurements | Metric ]
  1. Rinse pickled or preserved lime, discarding fleshy bits. Shake dry and chop into slivers.
  2. Rinse fish fillets and pat dry. Heat a large frying pan over medium-high heat and add half the butter. Dust fillets with flour, shaking off excess. Add fillets to pan once the butter is sizzling. Cook until golden, then lower heat to medium, turn fillets over and cook until fillets are nearly cooked through. Transfer fillets to a plate and season lightly with a few pinches of sea salt.
  3. Keep pan on the heat and add remaining butter with the slivered pickled or preserved lime and halved tomatoes, positioning tomatoes cut side down. Let everything sizzle for a few minutes until butter is turning brown. Have fish fillets dished onto warmed plates with hot potato mash underneath (if serving). Add lime juice to pan and immediately swirl pan then take it off the heat and pour contents of pan over fish fillets. Scatter over basil. Serve immediately.

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