Skrei - The Best Wild Cod from Norway

Whole Fish Cleaned, Headless

Pan-Seared Skrei with Lemon and Herb Butter

Ingredients:

• 4 Skrei fillets (6-8 ounces each), skin-on
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 2 tablespoons fresh parsley, chopped
• Lemon wedges, for serving

Instructions:

1. Pat the Skrei fillets dry with paper towels and season both sides generously with salt and pepper.
2. In a large skillet, heat olive oil over medium-high heat until shimmering but not smoking.
3. Carefully place the Skrei fillets in the skillet, skin-side down, and cook for 4-5 minutes without moving them, until the skin is golden and crisp.
4. Using a fish spatula, gently flip the fillets and continue cooking for another 3-4 minutes, or until the fish is opaque and flakes easily with a fork.
5. While the Skrei is cooking, prepare the herb butter. In a small saucepan, melt the butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
6. Remove the saucepan from heat and stir in lemon zest, lemon juice, and chopped parsley.
7. Once the Skrei is cooked through, transfer the fillets to serving plates. Spoon the lemon herb butter over the top and serve immediately with lemon wedges on the side.