WebNonna's Sautéed Cod with Tomatoes - An easy, delicious, Italian recipe for fish with tomatoes, olives, garlic and olive oil. Low carb and gluten free! #cod #sauteedcod …
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Drain and set aside. 3. Heat olive oil in a large stainless-steel or cast-iron skillet over medium-low heat. Gently cook fish on both sides until golden brown. Remove the cod fillets from the skillet and set aside to a plate. 4. In the same skillet over medium heat, add minced garlic then deglaze with vegetable broth (or wine).
CUT COD: Keep the cod whole (and cook an extra minute), or cut into smaller pieces. Season all sides of the cod. COOK COD: Heat 2 Tbsp butter in a large skillet over medium-high heat. Add cod to the melted butter and cook 2 minutes. Turn heat down to medium and flip the cod over. Top with remaining butter and cook another 3-4 minutes.
Skillet Cod with Lemon and Capers. Heat the oil in a large nonstick frying pan over medium heat until shimmering. Meanwhile, sprinkle the cod evenly with the flour, salt, and pepper on both sides. Add the cod fillets to the pan and cook until golden-brown and cooked through, about 3 minutes per side.
Heat 2 Tbsp butter in a wide skillet over medium-high heat. Once butter melts, add cod to skillet. Cook 2 minutes. Turn heat down to medium. Turn cod over, top with remaining butter and cook another 3-4 minutes. Butter will completely melt and fish will cook through. Don’t overcook, it will become mushy and completely fall apart.