Brown Butter Pistachio Cod Recipe

Pan-fry the Cod

Season the cod fillets with salt and black pepper. Heat olive oil in a large skillet over medium heat. Add the cod fillets and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.

Brown the Butter

In the same skillet, reduce heat to low and add the unsalted butter. Allow it to melt and then continue cooking until it turns golden brown, stirring frequently. Add the minced garlic and lemon juice, cooking for an additional minute. Remove from heat.

Mix Gremolata Ingredients

In a small bowl, combine chopped pistachios, chopped rosemary, and lemon zest. Mix well and set aside.

Cook the Greens

In the same skillet, add olive oil and heat over medium heat. Add the kale or spinach and cook until wilted, seasoning with salt to taste. Remove from heat.

Whip the Potatoes

Boil the peeled and cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add butter and milk, then mash until smooth and creamy. Season with salt to taste.

Serve

On each plate, spoon a serving of whipped potatoes, top with wilted greens, place the cod fillet on top, drizzle with brown butter sauce, and sprinkle with pistachio-rosemary gremolata.