Pan-Fried Cod with Brown Butter, Peas and Potatoes

Method

1. 1Peel and boil potatoes in salted water for 15-20 minutes until tender when pierced with a knife. Drain thoroughly.
2. 2Portion cod loins, pat dry with paper towels, and season all sides with 5 ml salt and white pepper.
3. 3Melt 20 g butter in a non-stick frying pan over medium-high heat. Sear cod fillets for 3-4 minutes per side until golden brown and flaking easily (internal temperature 52-54°C). Transfer to a warm plate.
4. 4In a small saucepan, boil green peas in a splash of water with 2.5 ml salt for 2 minutes; drain immediately.
5. 5Melt remaining 60 g butter in a saucepan over medium heat, swirling constantly until foaming subsides and butter turns nutty brown with golden flecks. Remove immediately from heat.
6. 6Plate the boiled potatoes and seared cod, arrange green peas alongside, spoon browned butter generously over the fish, and finish with freshly chopped dill and lemon wedges.