Broiled Cod with Chive Butter

close up view of plated Fillet of cod on mashed potatoes, chive blossoms and napkins in background

5 from 2 votes

Broiled Cod with Chive Butter

Wild-caught Pacific cod is a light and flavorful fish, making it perfect for a quick weeknight dinner. Our Broiled Cod with Chive Butter comes together in under 30 minutes.

Prep Time5

Cook Time8

Total Time13

Course: Main Dish

Cuisine: American

Keyword: broiled cod, Broiled Cod with Chive Butter, cod fillets

Servings: Servings

Author: Pat Nyswonger

Ingredients

For the ChiveButter:

4 ounces butter softened to room temperature
3 tablespoons fresh chives snipped

For the Broiled Cod Fillets:

24 ounce Pacific Cod fillets four fillets, 6-oz each, 1-inch thick
1 tablespoon olive oil
Salt to taste
freshly ground black pepper to taste
Paprika for garnish
Lemon wedges for garnish
Chives and chive blossoms for garnish

Instructions

For the Chive Butter:

In a small dish add the soft butter and snipped chives. Mix with a spatula to combine well. Set aside while broiling the cod filets.

To Broil the Cod Fillets:

Set the oven rack to the upper position, about 4-6 inches from the heat and set the control to Broil. Allow 5 minutes for the oven to heat. Line a baking sheet with foil and set a wire rack over it.
Pat the fillets on both sides with paper towels to remove as much moisture as possible. Brush them with the olive oil and sprinkle with salt and pepper. Dust each fillet lightly on the top side with paprika and place them on the wire rack.
Broil the fillets for 7-10 minutes, (begin checking at 7 minutes) just until the fish is opaque and begins to flake easily when a fork is inserted into the thickest part.
Remove the fillets from the oven, place on serving plates. Top each serving with a dollop of chive butter, garnish with chive blossoms and serve.

Notes

The key to making compound butter is the butter must be soft. Use either salted or unsalted butter.
Fillets of less than 1-inch thick will take less time to broil. The internal temperature when cooked should be 145°F
To check for doneness of the fillet, insert a fork into the thickest portion of the fish at a 45-degree angle, then twist and pull me of the fish. If fully cooked it will easily flake. If undercooked the fish will resist when twisting/pulling and the fish will be translucent.

Nutrition