Low Fiber Cod with Brown Butter and Herbs
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Learn more →Ingredients
4 servings
- 4 cod fillets (6 oz each), skin-on or skinless
- ½ tsp salt
- 1 tbsp olive oil
For the brown butter
- 4 tbsp unsalted butter
Ingredient noteButter is almost all fat and has no fiber, so the amount here (about 1 tablespoon per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
- 1 tsp fresh ginger, finely grated
Ingredient noteLow residue diets limit seeds and coarse spices. Only a trace of fresh fresh ginger is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- 2 tbsp fresh flat-leaf parsley, finely choppedIngredient note
Low residue diets limit fibrous leafy greens and herbs. Parsley is used here only as a small amount of chopped fresh herb for seasoning, so it is likely low residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
- 1 tbsp fresh chives, thinly slicedIngredient note
Low residue diets limit fibrous leafy greens and herbs. Chives are used here only as a small amount of chopped fresh herb for seasoning, so they are likely low residue. If you prefer to always avoid them, please tap it and change its rating to Red.
- ¼ tsp salt
For serving
- lemon wedges, for serving (optional)
Can be omittedlemon
Instructions
- 1
Pat the cod fillets thoroughly dry with paper towels, then season both sides evenly with the 1/2 tsp salt.
- 2
Heat the olive oil in a 12-inch stainless steel or cast iron skillet over medium-high heat until shimmering. Add the cod fillets and cook undisturbed for 4–5 minutes, until the underside is deep golden and releases cleanly from the pan.
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