Cod with Brown Butter and Pine Nuts Recipe
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.
- 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
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
- Preheat the oven. Set the oven temperature to 400°F (200°C) to prepare for baking the cod.
- 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.
- 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.
- 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.
- 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.
- 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
