Anti Inflammatory Pan-Seared White Fish with Herb Butter

Total time22 min

Prep time10 min

Cook time12 min

5.0

(15)

Anti Inflammatory Pan-Seared White Fish with Herb Butter

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Ingredients

4 servings

4 cod fillets (about 6 oz each), skin-on or skinless
1 tsp fine sea salt
2 tbsp olive oil

For the herb butter

3 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 tbsp fresh parsley, finely chopped
1 tsp fresh thyme leaves
1 tbsp apple cider vinegar

For serving

1 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Pat the cod fillets thoroughly dry with paper towels, then season both sides evenly with the sea salt. Let the fillets rest at room temperature for 5 minutes while you prepare the remaining ingredients.
2
Heat the olive oil in a 12-inch stainless steel or cast iron skillet over medium-high heat until the oil shimmers and a drop of water flicked in sizzles immediately.

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