Lemon and Herb Broiled Fish
Our Chios blend pairs so well with lemon and olive to make you feel like you are dining al fresco in the Mediterranean sun. Making seasoned butter to slather onto fresh filets of fish (in this case cod but we can testify it’s delicious on salmon too) turns a quick weeknight meal into an impressive, restaurant quality dish. Pair the entrée with simply steamed potatoes and spinach to soak up every drop of that sauce. What about a glass of minerally white wine to sip as you flake off each, forkful of “can’t believe this only took 10 minutes to cook '' deliciousness?
Lemon Herb Broiled Fish
- 4 Tbsp butter, room temperature
4 Tbsp olive oil
2 Tbsp Chios blend (divided)
- 1 Tbsp lemon zest
- 1 Tbsp lemon juice
- 1 Tbsp Dijon mustard
½ tsp fine sea salt
⅛ tsp Espelette
- 4 5oz filets of cod (salmon, tilapia, and grouper would also work well)
- ½ tsp fine sea salt
- ⅛ tsp Espelette
- Stir the butter, olive oil, one tablespoon of Chios blend, lemon zest, lemon juice, mustard, salt, and Espelette together in a bowl until well combined.
- Preheat the oven to broil.
- Mix the remaining half teaspoon and Espelette together (this helps to sprinkle the Espelette more evenly when seasoning) and season the cod portions evenly on all sides.
- Arrange the cod on a broiler safe roasting tray and divide the butter amongst the portions and spread evenly onto the top of each filet.
- Broil on high for 6-10 minutes (depending on the thickness of the filets) or until golden brown on top and just barely cooked through. The fish will continue cooking on the hot tray so remove the tray and set aside for 2-5 more minutes. This also allows the fish to rest and retain its moisture better.
- Enjoy while hot and saucy!
For a decadentd appetizer, try the Chios butter slathered on feta cheese and broil to serve with slices of crusty bread.
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