Cod with Lemon Butter Pan Sauce

Instructions

1. 1

   Fill the large pot with 1 l water and set it over high heat to come to a boil. While it heats, scrub the potatoes and cut them into 3 cm chunks. Trim the stem ends of the green beans. Zest half the lemon into a small bowl, then cut the lemon in half.

   ~8 min

   Why?
2. 2

   Add the potatoes to the boiling water with 0.5 tsp salt. Boil for 12 to 14 minutes, until a knife slides in with no resistance. Lift them out with a slotted spatula into a bowl and keep warm.

   ~14 min

   Why?
3. 3

   While step 2 cooks

   While the potatoes boil, pat the cod fillets completely dry with paper towel and season both sides with the remaining 0.5 tsp salt and the black pepper. Heat the olive oil in the large non-stick skillet over medium-high until it shimmers.

   ~3 min

   Why? Chef's tip
4. 4

   Lay the cod fillets in the skillet and cook undisturbed for 4 minutes, until the underside is deep golden and releases easily. Flip and cook 3 to 4 minutes more, until the fish flakes and reaches 63°C/145°F at the thickest point. Move the fillets to a plate.

   ~8 min

   Why? Technique
5. 5

   Add the green beans to the still-boiling potato water and cook 4 to 5 minutes, until crisp-tender but still bright green. Drain in the colander.

   ~5 min

6. 6

   Lower the skillet heat to medium. Add the butter and let it melt and foam, scraping up the browned bits with a spatula for 1 minute. Squeeze in the juice of half the lemon and stir in the reserved lemon zest. Return the cod fillets to the pan and spoon the sauce over for 1 minute, just to warm through. Serve with the potatoes and green beans, spooning the pan sauce over everything.

   ~2 min

   Why? Technique