Butter Basted Cod Fillets with Thyme & Garlic
An easy and luxurious way to cook fish perfectly, and add flavor at the same time
Servings: 2 servings
Equipment
- A thin fish spatula (ideal, but not required)
- Instant-read thermometer, like a ThermoPro Instant read
Ingredients
- 2 6oz cod fillets, about 3/4-1" thick
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 Tbs avocado, grapeseed or vegetable oil
- 3 Tbs unsalted butter, cut into small cubes
- 4 fresh thyme sprigs
- 2 large cloves garlic, peeled and smashed
- 1/2 cup Black Trumpet Chanterelle Mushrooms (optional)
Instructions
- Rinse cod fillets and pat completely dry with paper towels. Sprinkle all fish sides with salt and pepper. Heat avocado or vegetable oil in large heavy-bottomed non-stick skillet over medium-high heat until just barely smoking. Lower heat to medium then add fish fillet with the darker side down. Using a thin spatula, gently press on the fillets to ensure even contact with the surface of the pan. Cook fillets, without moving them, for 4-5 minutes, until bottom is lightly golden brown.
- Using the thin spatula, carefully flip the fillets. Cook for 1 minute, then scatter butter into the pan around the fish fillets and allow to melt. To baste fish fillets, tilt the pan toward you slightly so that the butter collects at the side near you. Using a large, shallow spoon, scoop up the melted butter and pour over the fillets for 10-20 seconds. Flatten pan out again and allow fish to cook for 30 seconds. Repeat the baste process one more time, then test the inner temperature of the fish at its thickest part with an instant-read thermometer. When the fish temperature has reached 130°, add garlic and thyme sprigs to the pan. This addition will cause some splattering. When the splatter has subsided, continue basting/cooking until fish has reached an internal temperature of 140°, about 8-10 minutes total.
- Remove fish from the pan to individual warmed plates. Discard the garlic cloves. Top each fish fillet with two thyme sprigs, spoon the butter over the fish and serve with lemon wedges, if desired.
Notes
NOTE: In my presentation you'll see I topped the fish fillets with Black Trumpet Chanterelle Mushrooms. If you have them available and you like this option, you will saute a handful of trimmed Trumpets in a small amount of butter separately before serving fish. Before spooning the seasoned butter from the fish pan over the fillets, top the fillets with a few mushrooms then drizzle the fish butter over the mushrooms and fish. You can actually substitute a number of mushrooms for Black Trumpets if you can't find them, but their dark color makes such a dramatic garnish for the white fish and the mushroom flavor adds another element to this already elegant dish.