Entree: Falkland Islands (Malvinas) – Pan-Fried Cod (Pan-seared Atlantic cod fillets crisped in butter and oil served with lemon and parsley)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Total 18 min

Ingredients

- 4 cod fillets, approx. 6 oz (170 g) each, skinless or skin-on
- Salt and freshly ground black pepper to taste
- 1/2 cup (60 g) all-purpose flour for dredging
- 3 tbsp (45 ml) vegetable oil or canola oil
- 3 tbsp (45 g) unsalted butter
- 1 lemon, juice about 2 tbsp (30 ml) and zest from 1 lemon
- 2 tbsp (8 g) fresh parsley, chopped
- Lemon wedges for serving

Instructions

1. Pat the cod fillets dry with paper towels and season both sides with salt and pepper. Lightly dredge each fillet in the flour, shaking off excess.
2. Heat the oil in a large skillet over medium-high heat until shimmering. Add 2 tbsp (30 g) butter and let it melt and begin to foam.
3. Add the fillets to the skillet, presentation side down first if skinless, and cook without moving 3–4 minutes until a golden crust forms. Carefully turn and cook another 3–4 minutes until the fish is opaque and flakes easily with a fork (timing will vary by thickness).
4. Remove the fillets to a warm plate. Reduce heat to medium, add the remaining 1 tbsp (15 g) butter to the pan, then stir in lemon juice, lemon zest, and chopped parsley, scraping any browned bits from the pan to make a quick sauce.
5. Spoon the lemon-butter sauce over the cod fillets and serve immediately with lemon wedges.