Entree: Australia – South Australia – Murray River Cod (Pan-seared Murray River cod fillets with lemon and herb butter)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 1 min

Total 25 min

Ingredients

- 4 Murray River cod fillets, approx. 6 oz (170 g) each
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 4 tbsp (56 g) unsalted butter
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (2 g) lemon zest (from about 1 small lemon)
- 2 tbsp (8 g) flat-leaf parsley, finely chopped
- 1 tbsp (15 ml) dry white wine or water (optional, for pan deglaze)
- Lemon wedges, for serving

Instructions

1. Prep the fillets: pat cod fillets dry with paper towels. Season both sides with kosher salt and black pepper; allow to sit at room temperature for 10 minutes.
2. Heat the pan: set a large heavy skillet over medium-high heat until hot. Add olive oil and swirl to coat.
3. Sear the cod: place fillets skin-side down (if skin-on) and cook without moving for 3–4 minutes until the underside is golden and releases easily. Flip carefully and cook the other side 2–4 minutes until just opaque and flaky (thicker fillets may need an extra 1–2 minutes).
4. Make lemon-herb butter: reduce heat to medium-low. Push fillets to the side, add butter to the pan and let it melt. Add lemon juice, lemon zest, and chopped parsley; if fond has formed, add the white wine or water and swirl to deglaze. Spoon the butter sauce over the fillets for 30–60 seconds to glaze.
5. Check doneness and rest: the fish should flake easily and register about 135–140°F (57–60°C) at the thickest part if using a thermometer. Remove from heat and let rest 1 minute.
6. Serve: transfer fillets to plates, spoon extra lemon-herb butter over the top, and serve with lemon wedges and a simple green vegetable or roasted potatoes typical of South Australian tables.