Butter is fish’s best friend. Here, it gives flaky cod a nutty golden crust and enhances its delicate flavor. With crisp-tender green beans, it’s a darn good and good-for-you dinner.
|1 pound cod, cut into 4 pieces||2 tablespoons canola or vegetable oil|
|Kosher salt and freshly ground black pepper||1 pound green beans, cleaned and trimmed|
|1 tablespoon unsalted butter|
Preheat the oven to 375 and bring a 4-quart stockpot of salted water to a boil.
Pat the cod dry and sprinkle lightly with salt and pepper on either side.
Heat the butter and oil in an ovenproof 12-inch skillet or 4 quart saute pan over medium-high heat until bubbling and steaming.
Add the cod and cook for 1-2 minutes per side to brown the fish.
Transfer to the oven and bake for 5 more minutes to cook through.
While the fish bakes, blanch the green beans in the pot of boiling water for 3 minutes. Remove the fish from the oven and toss the green beans in the buttery pan sauce to season.
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