The same compound butter that is used for snails (escargot) makes a delicious topping for Roast Cod! Butter, shallot, brandy, and parsley! Amazing flavor and so quick and easy to put together, a 10-minute masterpiece!
Ingredients:
Serves 4
• 1/2 stick of butter – softened
• 1 1/2 Tbs of parsley, chopped
• 2 cloves of garlic, minced
• 1 shallot, minced
• 1 Tbs of brandy
• 4 cod portions
• 1/2 tsp of salt
• 1/2 tsp of pepper
• 1 Tbs of canola oil
Directions:
Preheat oven to 450°
In a medium bowl, combine the butter, parsley, garlic, shallot, and brandy, stir till well combined.
Heat the canola oil in a large, ovenproof skillet on medium-high heat.
Season the cod with salt and pepper and add to the pan. Cook for 3 minutes, turn and cook for 3 more minutes. Remove from the heat.
Spoon 1 Tbs of the butter over each cod portion. Place the pan in the oven and cook for 3 minutes.
Remove from the oven and plate. Spoon remaining butter and juices from the pan over the fish! Bon Appetit!
