Entree: Norway – Norwegian Coastal Seafood – Stekt Torsk (Pan-fried cod fillets served with browned butter, lemon, and boiled potatoes)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 4 cod fillets, approx. 6 oz (170 g) each, skin-on or skin-off as preferred
- 1 lb (450 g) small new potatoes or baby potatoes
- 3 tbsp (45 ml) all-purpose flour for dusting
- 4 tbsp (56 g) unsalted butter, divided
- 2 tbsp (30 ml) neutral oil such as canola or sunflower oil
- 1 lemon, cut into wedges
- Salt and freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Place potatoes in a saucepan, cover with cold water, add a pinch of salt, and bring to a simmer. Cook until tender when pierced with a fork, about 12–15 minutes for small new potatoes. Drain and keep warm.
2. Pat cod fillets dry with paper towel and season both sides with salt and pepper. Lightly dust each fillet with the 3 tbsp (45 ml) flour, shaking off excess.
3. Heat 2 tbsp (30 ml) neutral oil and 2 tbsp (28 g) butter in a large skillet over medium-high heat until the fat shimmers. Add the cod fillets presentation-side down and cook without moving until golden, about 3–4 minutes. Carefully flip and cook 2–3 minutes more until the fish is opaque and flakes easily.
4. Remove fillets to a warm plate and tent loosely with foil. In the same skillet, reduce heat to medium-low and add the remaining 2 tbsp (28 g) butter. Swirl until the butter foams and browns slightly, giving a nutty aroma, 1–2 minutes. Remove from heat immediately to prevent burning.
5. Return cod to the skillet briefly to coat with the browned butter or spoon the browned butter over the fillets on the serving platter. Squeeze lemon wedges over the fish, season to taste with additional salt and pepper, and sprinkle with chopped parsley.
6. Serve each fillet with a portion of boiled new potatoes and additional lemon wedges at the table.