SPICEOLOGY
Region: CA
Friday 04 September 2026 15:28:08 GMT
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Demisphone :
I’ll have to try both.
2026-09-04 23:07:56
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SPICEOLOGY :
Directions • Preheat the oven to 375°F. • Pat the black cod thoroughly dry with paper towels and lightly season both sides with kosher salt. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering. • Place the black cod into the skillet and sear, undisturbed, for approximately 3 minutes, until deeply golden on the first side. • Carefully flip the fillet. • Transfer the skillet directly to the oven and cook for another 5–7 minutes, depending on the thickness of the fish, until the flesh is tender and easily flakes when gently pressed. • While the fish finishes, heat a separate large skillet over medium-high heat. • When the pan is hot, add the butter and immediately remove the skillet from the heat. • Swirl and agitate the butter constantly as it melts and begins to foam. • Once the milk solids start turning golden brown and the butter smells deeply nutty, return the skillet to medium-low heat. Add the capers and thyme sprigs to the browned butter. • Allow them to sizzle briefly, then add the Brown Butter Parmesan seasoning. • Swirl or gently whisk everything together until the seasoning is fully dispersed throughout the butter. • Remove from the heat and keep warm. • Remove the black cod from the oven and carefully transfer it to a serving plate. • Spoon the warm Brown Butter Parmesan sauce generously over the fish, making sure plenty of capers and browned butter solids land on top. • Serve immediately.
2026-09-04 15:28:21
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SPICEOLOGY :
Ingredients - 1 10-ounce black cod fillet, deboned - 2 tablespoons Brown Butter Parmesan seasoning - 8 tablespoons unsalted butter - ⅛ cup capers, drained - 4 sprigs fresh thyme - ⅛ cup extra-virgin olive oil - Kosher salt, as needed
2026-09-04 15:28:15
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