Argentinian · beginner
Argentinian Pan-Seared Cod Fillets With Chimichurri Butter
Flaky white fish fillets seared crisp and finished with a rich compound butter infused with garlic, fresh herbs, and tangy citrus.
- PREP TIME
- 15 min
- COOK TIME
- 10 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Mix softened butter, parsley, oregano, minced garlic, lemon juice, chili flakes, and a pinch of salt in a small bowl until fully combined.
- 02
Pat cod fillets dry with paper towels and season both sides with salt and black pepper.
- 03
Heat olive oil in a large non-stick skillet over medium-high heat until very hot.
- 04
Add cod fillets carefully and sear for 4 minutes without moving until golden and opaque halfway up the sides.
- 05
Flip fillets gently with a spatula and reduce heat to medium.
- 06
Divide the chimichurri butter evenly on top of each fillet, allowing it to melt over the fish for 3 to 4 minutes until cooked through.
A LITTLE KITCHEN KNOW-HOW
Compound Butter Pan-Finishing
Melting an herb-and-acid infused butter directly onto hot seared proteins during the final minutes of pan cooking to create a pan sauce.
Notes from the kitchen
- Ensure fillets are thoroughly dried before searing to get a crisp crust instead of steaming.
- Use a wide fish spatula for gentle flipping to prevent cod fillets from breaking.
- Original home-cooking adaptation inspired by Argentinian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.