Ingredients:

  • 4 (6 oz / 170 g) cod loin fillets, patted dry
  • 1 tsp (5 g) kosher salt
  • 1/2 tsp (3 g) cracked black pepper
  • 1 tbsp (15 g) neutral oil
  • 4 tbsp (57 g) unsalted butter
  • 2 tbsp (30 g) prepared horseradish
  • 1 tbsp (15 ml) fresh lemon juice
  • 1 tbsp (15 ml) cold water
  • 1 tbsp (15 g) capers, drained
  • 2 tbsp (8 g) fresh dill, chopped
  • 1 wedge of lemon

Instructions:

  1. Pat the cod fillets bone-dry with paper towels and season both sides generously with salt and cracked black pepper.
  2. Heat the neutral oil in a skillet over medium-high heat until shimmering. Carefully place the fillets in the pan and sear undisturbed for 3-4 minutes until a mahogany-colored crust forms.
  3. Flip the fillets gently using a fish spatula and cook for another 3 minutes, or until the fish is opaque and flakes easily with a fork. Remove fillets to a warm plate.
  4. Reduce heat to medium in the same pan and add the unsalted butter. Swirl constantly until the butter foams, smells nutty, and turns a light amber color.
  5. Immediately stir in the prepared horseradish and lemon juice.
  6. Whisk in the cold water quickly to create a creamy, emulsified texture, then remove from heat instantly to prevent the butter from separating.
  7. Serve the cod with the horseradish butter sauce, garnished with capers, fresh dill, and a lemon wedge.