Cod With Brown Butter and Pine Nuts
Published March 5, 2025
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4skinless cod fillets (each about 5 ounces and 1 inch thick)
- Fine sea salt and freshly cracked black pepper
- 1tablespoon olive oil
- 3½tablespoons lemon juice
- 6tablespoons unsalted butter, cut into pieces
- ⅓cup pine nuts
- 1½teaspoons sumac
- 2tablespoons finely chopped parsley leaves and tender stems
Nutritional analysis per serving (4 servings)
456 calories; 30 grams fat; 12 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 43 grams protein; 660 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees.
- Step 2
While the oven is heating, pat the cod dry with paper towels, then place them on a parchment-lined baking sheet, spacing them evenly apart. Sprinkle them all over with ¾ teaspoon salt and a good grind of pepper. Drizzle over the oil and 1 tablespoon of lemon juice.
- Step 3
Bake the fish for 10 to 12 minutes, or until the center is opaque and the fish flakes easily. (Increase or decrease the cooking times depending on the thickness of your fillets.)
- Step 4
After the fish has baked for 5 minutes, start the sauce: Add the butter to a small frying pan and melt over medium heat. Once melted, cook for 3 minutes, stirring the mixture all the while (it will start to foam). Add the pine nuts and a small pinch of salt and cook for 2 to 3 minutes more, stirring often, until the pine nuts are golden and the butter is browned and smells nutty. Stir in the sumac, parsley and remaining lemon juice (which might spatter!) and quickly remove from the heat.
- Step 5
Divide the cod among plates, spoon over the brown butter and pine nut mixture and serve right away.
Private Notes
Comments
What’s a good substitute for sumac?
Lemon zest. (Also, use half the butter.)
Tasty dish to put into limited rotation so I don't feel so badly about all the butter. Served with couscous which absorbed the sauce delightfully, and a light salad. Wouldn't change a thing about this!
We tried this recipe to use the remainder of some pine nuts we had. Cod filets from Costco. I thought we had way too much fish for the two of us. I was wrong....this was so delicious that we polished off all the cod. Did not have sumac, so we used a half teaspoon of Tajin. Fresh parsley from the garden mated well with the butter and lemon sauce. Served with a white rice/wild rice mixture. We will be making this again for sure!
Great recipe! Lovely flavors and quick, perfect for a weeknight dinner.
It's tasty, I used walnuts and this spice mix, which has sumac in it https://curiospice.com/products/everything-rainbow-spice Watch the cod like a hawk... mine were thin 6 oz filets and they were overcooked in 6 minutes.