This simple recipe of cod scratched in a pan has a classic white wine sauce, tomato and butter that perfectly completes the shaky fish. It is a perfect way for cooking fish as it is not complicated and takes only a few minutes to get a perfectly golden golden fillet. This will be your pan tail recipe.
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Scoat cod recipe
When I started cooking for Vadim and I, this cod recipe was a firm point in our weekly routine. It is an simple way to cook fish, almost rustic, but it comes out perfectly shaky and juicy with crispy edges.
It is still one of my favorite dishes, perfect for both beginners and expert chefs. This is a recipe that you will do again and again. When I developed it for my cookbook, it was tested by a community of over 300 cooks and has always had light reviews. It only takes a few minutes to cook the fish perfectly, and then I make an incredibly tasty and simple sauce in the same pan. Easy to clean too!
This is just one of my favorite 30-minute or under-under recipes, together with my fry for easy beef, Parmesan chicken and creamy pasta of Gamberi Cajun, because it is so fast, nutritious and filling!
Video of cod scramble in a pan
Look at my classic technique to prepare a crunchy and shaky fish covered with tasty sauce and, moreover, it is on the table in less than 30 minutes! This is a recipe from my New York Best -selling cookbookWhich is full of easy dinners and suitable for families and this scramble cod is no exception!
Ingredients for scalded cod
The simple and fresh ingredients make this very special cod recipe.
- Cod filet – Use cod fillets thick from 1 “thick, boned and leather without leather, but you can exchange with any white fish both in the season: Halibut, pennies, sole, grouper or even Tilapia. Search a fillet with a neutral smell Without dry or discoloring or use the defrosted frozen fillets.
- Olive oil – It helps to take the beautiful scald and the golden brown on fish. Use extra light olive oil for neutral taste and high smoke point
- Butter -Us the unbeaten butter and if you need dairy products, exchange the butter with the clarified butter for a dairy-free version.
- dry white wine – I use everything I have at hand, such as Sauvignon Blanc, Pinot Gris, Chardonnay or Riesling. Avoid using wine to cook, as it can alter the flavor of the fish. You can also exchange wine with chicken broth and 2 teaspoons of lemon juice.
- Tomatoes -The cherry or grape tomatoes work large, since they are small in size, but you can also cut a Roma tomato
- Condiment – salt, pepper, chopped garlic (or 1/2 teaspoon of dust) and fresh basil or parsley on outline.
How to prepare the burned cod
You will like how easy it is to learn this classic technique for a simple but delicious scored fish recipe!
- Dry and season – Use paper towels to dry the fillets and then season with salt and pepper.
- Sear – USA A non -stick and non -reactive pan heat the oil over medium-high heat. So, once the oil cleared, put the fish in the pan and climb the fish intact for 3-4 minutes. Also, a Splash It will help keep the stove clean while the fish sizzles.
- Reversal – Use a fish spatula to turn the fillets upside down, reducing the stove over medium heat. After 2-4 minutes, use an instant reading thermometer to test doneness to 145 ° F, then remove from the heat and try the fish with a sheet to keep it hot. The fillet easily slips with a fork.
- Prepare the sauce -Ad add the ingredients of the sauce except the basil to the pan and transform the heat to medium-high. Cook for 3-4 minutes until the tomatoes open and the liquid is reduced by half.
- Serve – reports the fillets in the pan, spoonful of sauce to cover. Top with basil and serve!
Natasha professional suggestion:
Use non -reactive pots! Some acid ingredients (such as wine and tomatoes) can react to certain materials that change the flavor of food and can also damage the pots. For this recipe, avoid copper pots, aluminum or cast iron. Instead, use a ceramic coating non -stick pan Or a good stainless steel pan.
How to prevent fish attaching to the pan?
There are several reasons that are easily fixed:
- Completely pat-dry The fish with a paper napkin – this prevents you from attacking and also sketches.
- Preheat the pan (preferably non -stick) before adding the fillet and wait for the oil to be hot and shimmering before adding the fish to the pan.
- Do not move the fillet Once positioned. When he was burned on the first side and ready, he should lift and free himself naturally from the pan to facilitate.
Stiring suggestions
The burned fish is better consumed immediately and requires a few minutes to do, but the leftovers are kept well.
- To refrigerate: Keep in an airtight container in the refrigerator for a maximum of 2 days.
- Freezing: I don’t like to recreate the fish, so I don’t recommend freezing this dish. In addition, tomatoes can become medil in the freezer.
- Heat: Heat the remaining fillets in a covered pan. Add a little chicken broth or water to keep it wet if necessary.
What to serve with scramble
Fried cod is a versatile protein for any dinner menu! Take a look at some of my favorite outlines and vegetables to make this a complete meal and fill:
My classic low-cod recipe is one of my favorite meals for 30 minutes of good per-you as it is delicious and meets quickly. This recipe is perfect for beginners and experts. Serve with a wheat and vegetables for a full meal that your family and friends will love.
Scoat cod recipe
My uncoat cod recipe is such a tasty dish in less than 15 minutes. Puccio the cod fillets in a hot pan until it wretches and juicy, and then use the same pan to slam together an incredible white wine, tomato and butter sauce. Feel free to exchange cod with your favorite white fish, then serve rice or buttered pasta together with a salad for a complete and nutritious meal.
Prevent the screen from becoming dark
Dry and season – Use paper towels to dry the fish thoroughly. Season the fillets everywhere with ¾ teaspoon of salt and ½ teaspoon of pepper.
- Sear – big non -stick and non -reactive panHeat the oil over medium-high heat. When the oil is cooking, add the upper side of the fish down and brown, undisturbed, for 3-4 minutes, until golden brown and burned on the first side. Also, a Splash It is useful for keeping the stove clean.
Reversal The fish, reduce the medium heat and continue to cook for 2-4 minutes, until the fish is burned on the second side, adding more oil if the pan looks dry. The fish should be just cooked and opaque in the center and an instant reading thermometer inserted in the thickest part of the fish should record 145 ° F. (the cooking time will depend on the thickness of the fillets.) Transfer the fish to a dish in a single layer and a curtain freely with a sheet to warm up.
Prepare the sauce -In the same pan over medium-high heat, add the butter, wine, tomatoes and garlic. Use a wooden spoon to scrape any golden pieces from the bottom of the pan and cook for 3-4 minutes, until the liquid is reduced by half and tomatoes begin to soften and burst. Season the sauce with the remaining ¼ teaspoon of salt and ¼ teaspoon of pepper or pleasure. Remove the pan from the heat.
Serve – Add the fish back to the pan and spoons the tomatoes and sauce above. Garnish with basil and serve.
*Fish: You can exchange cod with hippoglosso, sea bass, sole, grouper or tilapia.
*For frozen cod fillets – thaw during the night and then dry with a paper napkin.
Keep the leftovers In an airtight container in the refrigerator for a maximum of 2 days or in the freezer for 3 months. Defrite during the night in the refrigerator and then heat in a covered pan with a splash of water until it has just been heated. You can also use the fryer, but make sure not to overheat.
339Kcal Calories6G Carbohydrates32G Protein20G Fat
Nutritional facts
Scoat cod recipe
Amount for portion
% Daily value*
* Daily values percent are based on a 2000 caloric diet.
Easier recipes for fish dinner
The burned fish recipes are easy, fast and delicious! You will love these other easy recipes for fish dinner.
