Low Fiber Pan-Seared White Fish with Herb Butter
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Learn more →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
Ingredient noteButter is almost all fat and has no fiber, so the amount here (about 2 1/4 teaspoons per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
- 2 tbsp fresh 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 tsp fresh thyme leaves
- 1 tbsp apple cider vinegar
For serving
- 1 tbsp fresh chives, thinly sliced (optional)Ingredient note
Low residue diets limit onions and similar vegetables. The chives here are used only as a seasoning (about 3/4 teaspoon per serving), so they are likely Low Residue. If you prefer to always avoid them, please tap it and change its rating to Red.
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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