“Cod is mild and meaty, so it pairs nicely with the tangy acidity of a sauce like salsa verde. The cod tastes very nice on it's own as well. Although the recipe calls for skin on cod, more often than not I use skinless fillets because that is what I can get. We love it.”

Ingredients Nutrition


  1. Warm 2 skillets over medium high heat.
  2. Add 2 TBS of the oil to each.
  3. Salt and pepper the fish fillets and place three, skin side down in each pan.
  4. Pan-roast the fish until the skin is crisp and the flesh opague about a fourth of the way up each fillet, about 7 minutes.
  5. Turn the fillets over and reduce the heat to medium.
  6. Add half the butter and thyme to each skillet and cook, basting the fish with the melting butter.
  7. Cook about 5 minutes more.
  8. Serve with salsa verde if desired.
  9. For salsa verde;combine the parsley, capers, anchovies, and mustard in a bowl.
  10. Gradually mix in just enough olive oil so the sauce holds together.
  11. Shortly before serving add the lemon juice and adjust the seasoning if necessary with salt and pepper.
  12. Using two spoons, form the salsa verde into quenelles on each plate with the fish.

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