Broiled Cod with Chive Butter
Broiled cod makes a fast, flavorful dinner with almost no effort. Thick fillets cook under high heat until flaky and golden, then get topped with a spoonful of soft chive butter that melts into an instant sauce. It’s simple, elegant, and ready in about ten minutes.
Servings: 4 Servings
Ingredients
For the ChiveButter:
- 4 ounces butter softened to room temperature
- 3 tablespoons fresh chopped chives
For the Broiled Cod Fillets:
- 24 ounce cod fillets four fillets, 6-oz each, 1-inch thick
- 1 tablespoon olive oil
- Salt to taste
- ground black pepper to taste
- Paprika for garnish
- 1 lemon 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 and serve.
Notes
For the chive butter: Make sure the butter is soft before mixing. Use either salted or unsalted butter depending on your taste. If using unsalted, add a small pinch of salt to balance the flavor.
Fish thickness and cook time: Cod fillets that are thinner than 1 inch will cook faster. Begin checking for doneness at 6–7 minutes.
Internal temperature: The fish is done when it reaches 145°F at the thickest part.
How to test doneness without a thermometer: Insert a fork into the thickest portion of the fish at a 45° angle, then twist and pull gently. Fully cooked cod will flake easily and appear opaque. Undercooked fish will resist and look slightly translucent.
Avoid overcooking: Cod can dry out quickly under the broiler, so it’s better to check early and often.
Make-ahead tip: The chive butter can be prepared up to 3 days in advance and stored in the refrigerator. Let it soften slightly before serving.
Nutrition
Serving: 1serving | 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
