Cod with Brown Butter and Pine Nuts Recipe

Introduction

This Cod with Brown Butter and Pine Nuts recipe offers a simple yet elegant way to enjoy flaky, tender fish. The nutty browned butter combined with toasted pine nuts and a touch of sumac creates a rich and flavorful sauce that enhances the mild cod perfectly.

Ingredients

• 4 skinless cod fillets (each about 5 ounces and 1 inch thick)
• Fine sea salt and freshly cracked black pepper
• 1 tablespoon olive oil
• 3 1/2 tablespoons lemon juice
• 6 tablespoons unsalted butter, cut into pieces
• 1/3 cup pine nuts
• 1 1/2 teaspoons sumac
• 2 tablespoons finely chopped parsley leaves and tender stems

Instructions

1. Step 1: Heat the oven to 400 degrees Fahrenheit.
2. Step 2: While the oven heats, pat the cod dry with paper towels. Place the fillets on a parchment-lined baking sheet, evenly spaced. Sprinkle with ¾ teaspoon salt and freshly ground black pepper. Drizzle the olive oil and 1 tablespoon of lemon juice over the fish.
3. Step 3: Bake the cod for 10 to 12 minutes, or until the center is opaque and the fish flakes easily. Adjust cooking time based on fillet thickness.
4. Step 4: After the fish has baked for 5 minutes, start the sauce. Melt the butter in a small frying pan over medium heat. Cook for about 3 minutes, stirring constantly until the butter foams.
5. Step 5: Add the pine nuts and a small pinch of salt. Cook for 2 to 3 more minutes, stirring often, until the pine nuts are golden and the butter smells nutty and browned.
6. Step 6: Stir in the sumac, parsley, and the remaining lemon juice (be careful as it may spatter). Remove from heat immediately.
7. Step 7: Divide the baked cod among plates, spoon the browned butter and pine nut sauce over each fillet, and serve immediately.

Tips & Variations

• Toast the pine nuts beforehand in a dry pan for extra crunch and flavor.
• Substitute parsley with fresh dill or basil for a different herbal note.
• If sumac is unavailable, a squeeze of lemon zest can add a similar bright acidity.
• Use fresh cod for the best texture, but frozen fillets thawed properly also work well.

Storage

Store leftover cod and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in the oven at low temperature to avoid drying out the fish. It’s best to add any sauce just before serving after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, firm white fish like halibut or haddock can be used as substitutes. Adjust baking time depending on thickness.

What is sumac and where can I find it?

Sumac is a tangy, lemony spice commonly used in Middle Eastern cuisine. It can be found in most well-stocked grocery stores, specialty spice shops, or online.

Cod with Brown Butter and Pine Nuts Recipe

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★★★★★

4.8 from 127 reviews

This elegant recipe features tender, oven-baked cod fillets drizzled with a luscious brown butter sauce infused with toasted pine nuts, fresh lemon juice, sumac, and parsley. The combination of buttery richness and bright, tangy flavors makes it a delightful seafood dish perfect for a sophisticated weeknight dinner or special occasion.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Fish

• 4 skinless cod fillets (each about 5 ounces and 1 inch thick)
• ¾ teaspoon fine sea salt
• Freshly cracked black pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon lemon juice (divided)

Brown Butter Sauce

• 6 tablespoons unsalted butter, cut into pieces
• 1/3 cup pine nuts
• 1 1/2 teaspoons sumac
• 2 tablespoons finely chopped parsley leaves and tender stems
• Pinch of fine sea salt
• 2 1/2 tablespoons lemon juice (remaining from original lemon juice)

Instructions

1. Preheat the oven. Set the oven temperature to 400°F (200°C) to prepare for baking the cod.
2. Prepare the cod fillets. Pat the cod fillets dry using paper towels to remove excess moisture. Place them evenly spaced on a parchment-lined baking sheet. Season each fillet with ¾ teaspoon of salt and a good grind of black pepper. Drizzle with 1 tablespoon of olive oil and 1 tablespoon of lemon juice.
3. Bake the cod. Place the baking sheet in the oven and bake the cod for 10 to 12 minutes, or until the center is opaque and the fish flakes easily with a fork. Adjust cooking time slightly if fillets vary in thickness.
4. Start the brown butter sauce. After the fish has been baking for about 5 minutes, melt 6 tablespoons of unsalted butter in a small frying pan over medium heat. Stir continuously for 3 minutes as the butter melts and starts to foam and brown, developing a nutty aroma. Add 1/3 cup pine nuts and a small pinch of salt and continue cooking and stirring for 2 to 3 minutes, until pine nuts are golden and butter is browned.
5. Finish the sauce. Remove the pan from heat. Stir in 1 1/2 teaspoons of sumac, 2 tablespoons finely chopped parsley, and the remaining lemon juice (about 2 1/2 tablespoons). Be careful as the lemon juice may spatter.
6. Plate and serve. Divide the baked cod fillets among plates and generously spoon the warm brown butter and pine nut sauce over the top. Serve immediately for best flavor and texture.

Notes

• Cooking time may vary depending on the thickness of the cod fillets; adjust accordingly to avoid overcooking.
• Sumac adds a tangy, lemony flavor that’s key to this recipe—if unavailable, you can substitute with a mix of lemon zest and a pinch of paprika, but the flavor profile will differ slightly.
• To toast pine nuts perfectly, watch them closely as they can burn quickly once frying in butter.
• Use high-quality fresh cod for best texture and flavor.
• Serve with steamed vegetables, rice, or a light salad for a complete meal.

Keywords: cod, brown butter, pine nuts, lemon juice, sumac, baked fish, Mediterranean seafood, easy dinner