Broiled Cod

Broiled Fish Fillets with Butter and Herbs

Made: December 25, 2012

Ingredients
Herb Mix
- 2 tablespoons minced fresh parsley
- 1 tablespoon minced fresh dill
- 1/3 cup minced fresh chives

Fish dish
- 8 tablespoons (1 stick) unsalted butter, melted
- 4 (6oz) pieces fish fillet
- Coarse salt and freshly ground white pepper
- About 3 teaspoons fresh bread crumbs
- Lemon wedges

Directions
- Set an oven rack in the top position, slide in a cast-iron griddle, and turn on the broiler
- Let the griddle heat for 15 minutes
- Meanwhile, toss the parsley, dill and chives together in a small bowl
- Pour the butter into a soup plate
- Dip each piece of the fish into the butter to coat it on both sides, the lay the fish skin side down on a work surface and season with salt and white pepper
- Divide the herb mix among the fish filets, sprinkling it evenly
- Sprinkle each fillet with about 1 teaspoon bread crumbs and par the coating onto the fish
- Drizzle each fillet with a little of the butter
- Set the fillets skin side down on the griddle
- You’ll hear and immediate and very satisfying sizzle
- Broil the fish for about 3 minutes, until the crumbs are toasty and caramelized
- Serve with lemon wedges

We crusted both side of the cod (and also used 8 small pieces of fish instead of 4) so we doubled the recipe a little bit. But overall, it came out better than we thought for our first time making fish. We didn't use white pepper, but just normal black pepper. We also didn't have chives, but overall, the fish had a really good taste!

(Recipe used: Fish Without a Doubt: The Cook's Essential Companion)