Name: Pan-seared cod with lemon-dill sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 10 oz Atlantic cod fillet, patted dry, 1-inch thick; 7 oz Yukon Gold potatoes, diced; 1 tbsp salted butter; 1 tbsp lemon juice; 1/2 cup fresh dill, chopped; 3/4 tsp salt; 1/2 tsp black pepper; 2 1/4 cups water

Nutrition

Per serving

440 calories

Protein: 49g; 43% of calories
Carbs: 33g; 29% of calories
Fat: 14g; 28% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 10 min

Place the potatoes in a small saucepan and cover with the water and half the salt. Bring to a boil over high heat, then reduce to a simmer and cook for 10 to 12 minutes until tender.
While the potatoes cook, season both sides of the cod fillet with the remaining salt and the black pepper.
Heat a nonstick skillet over medium-high heat. Add half the butter. Once melted, add the cod and press down gently for the first 30 seconds. Cook for 4 minutes, flip carefully, and cook for 3 minutes more. Done when opaque in the center and flakes easily, 145°F.
Drain the potatoes, reserving 1 tablespoon of the cooking water. In the saucepan, melt the remaining butter over low heat. Stir in the lemon juice, dill, and reserved water with a spoon until warm.
Plate the potatoes and the seared cod. Spoon the warm lemon-dill sauce over the fish and potatoes and serve right away.

Nutrition

Ingredients

Instructions

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