Zesty Herb Crusted Cod

Pan-Seared Swordfish with Brown Butter and Sage is a simple and elegant dish that's perfect for a weeknight meal. The fish is cooked in a hot skillet until it's golden brown on the outside and flaky on the inside. The brown butter and sage sauce is rich and flavorful, and it complements the fish perfectly.

This recipe was inspired by a dish I had at a restaurant in Italy. I was so impressed by the flavor of the fish that I knew I had to recreate it at home. I experimented with different cooking methods and ingredients, and I finally came up with this recipe. I've made it many times since then, and it's always a hit with my family and friends.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 4 cod fillets
• 1/2 cup almond flour
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1 tbsp lemon zest
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow dish, mix together almond flour, parsley, dill, lemon zest, garlic powder, paprika, salt, and pepper.
3. Brush each cod fillet with olive oil, then dredge in the herb mixture, coating both sides evenly.
4. Place the coated fillets on the prepared baking sheet.
5. Bake for 12-15 minutes, or until the fish is cooked through and the crust is golden brown.
6. Serve hot and enjoy!

Why It Works

• The hot skillet creates a Maillard reaction on the surface of the fish, which gives it a beautiful golden brown color and a crispy texture.
• The brown butter and sage sauce is made with simple ingredients, but it's incredibly flavorful. The butter is browned until it's nutty and fragrant, and the sage adds a subtle earthy flavor.
• The fish is cooked until it's just cooked through, so it's moist and flaky. The sauce is spooned over the fish before serving, so it can soak into the flesh and add even more flavor.