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

Broiled Cod with Chive Butter

Wild-caught Pacific cod is low-calorie, low-fat and one of the healthiest fish in the sea! An entrée of Broiled Cod with Chive Butter is an easy weeknight dinner that can be on the table in less than 30 minutes!
5 from 2 votes
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Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 4 Servings
Calories: 287kcal
Author: Pat Nyswonger

Ingredients

For the ChiveButter:

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

For the Broiled Cod Fillets:

  • 4 Pacific Cod fillets 6-oz each, 1-inch thick
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • Paprika
  • Lemon wedges
  • 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

Serving: 1fillet | Calories: 287kcal | Carbohydrates: 2g | Protein: 10g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 290mg | Fiber: 1g | Sugar: 1g