Pan-Fried Rosemary Cod

This was the final week of our fish share until the next season which starts in the spring. We got a lovely cod. Fresh cod is so delicate, it deserves to not have its flavor masked by other things. In this case, lemon adds a bit of zing and fresh rosemary lends its mellow flavor without taking over the dish.

While we’re on the topic of fresh herbs vs. dried, I find fresh rosemary to be far less intrusive than dried rosemary, which seems to walk right into a dish and act like it owns the place. Other herbs seem less concentrated when dried, like parsley and basil, but not so with rosemary. Use fresh rosemary for subtle flavor in this dish.

Since we got our fish whole, I left the skin on, but you can do it either way. I find that leaving the skin on helps the fillets stay together when they’re flipped, but if you only have access to skinned fillets of cod, you’re still good. Also, for pan-frying, I like to cut fish fillets into relatively small pieces so that they are easier to flip. Just a personal preference, you can do it either way. It’s your kitchen.

Pan-Fried Rosemary Cod - serves 2 – 4

2 T butter
1/3 C flour
Juice from 1 lemon
1 sprig fresh rosemary, finely chopped (about 1 t)
1 -1 lb fillet of cod

Melt butter in a large skillet over medium heat. When it begins to bubble, add the chopped rosemary, reduce heat to low, and allow infuse gradually, 5 – 7 minutes, being careful not to burn the rosemary.

Meanwhile, squeeze lemon juice into a shallow bowl. Pour flour into a separate shallow bowl. Cut to fillet into two to four pieces. Dredge in lemon juice and shake off excess. Dredge in flour and shake off excess.

Raise heat to medium-high. When the butter begins to bubble again, add the fish presentation-side down, or skin-side up. Lower heat to medium and cook for 4 minutes.

Gently shake the pan to loosen the fish from the pan. Using a metal spatula or fish turner, gently flip the fish to cook the other side, being careful to keep the golden crust that’s formed intact. Cook for another 4 minutes.

Serve hot with a wedge of lemon.

Ingredient origins: Butter – Maine; Flour – Vermont; Lemon – California; Rosemary – Massachusetts; Cod – Massachusetts