Butter-Basted Cod with Brown Butter and Horseradish

Why You’ll Love This Recipe

• Classic Scandinavian flavors: sweet, nutty browned butter with bright lemon and fresh horseradish heat.
• Weeknight-fast yet restaurant-elegant in under 40 minutes.
• Buttered new potatoes and peas make a complete, comforting plate.
• Foolproof method for moist, flaky cod with a golden crust.

Grocery List

• Produce: New potatoes, lemon, fresh horseradish root, fresh dill or parsley, green peas
• Dairy: Unsalted butter
• Pantry: Cod fillets, all-purpose flour (optional), neutral oil, fine salt, flaky sea salt, white or black pepper

Full Ingredients

For the Cod

• 4 skinless cod fillets (150–180 g each)
• 1 tsp fine sea salt
• 1/2 tsp freshly ground white pepper (or black pepper)
• 2 tbsp all-purpose flour (optional, for a delicate crust)
• 1 tbsp neutral oil (rapeseed/canola or sunflower)
• 2 tbsp unsalted butter (28 g) for searing

Browned Butter (Brynt Smör)

• 5 tbsp unsalted butter (70 g)
• 2 tsp fresh lemon juice
• Finely grated zest of 1 lemon (about 1 tsp), divided between sauce and garnish
• Pinch of fine salt

Buttered New Potatoes

• 700 g new potatoes, scrubbed
• 2 tbsp unsalted butter (28 g)
• 2 tbsp fresh dill or flat-leaf parsley, chopped
• Salt for the cooking water

Green Peas

• 300 g green peas (fresh or frozen)
• 1 tbsp unsalted butter (14 g)
• Pinch of salt

To Finish

• 25 g fresh horseradish root, peeled and finely grated (about 2–3 tbsp)
• Flaky sea salt, to taste
• Lemon wedges (optional)

Step-by-Step Instructions

Step 1: Start the potatoes

Place the new potatoes in a pot and cover with cold water by 2–3 cm. Add 1 tbsp salt. Bring to a boil, then simmer until just tender when pierced with a knife, 12–15 minutes depending on size. Drain well and return to the warm pot. Toss with 2 tbsp butter and chopped dill or parsley. Cover and keep warm off heat.

Step 2: Prep the fish and garnish

Pat the cod fillets very dry on all sides with paper towels—this is key for browning. Season evenly with 1 tsp salt and 1/2 tsp pepper. If using flour, lightly dredge each fillet and shake off the excess. Peel the horseradish and keep it chilled; you will grate it at the very end for maximum aroma. Zest the lemon and reserve; cut wedges if you like.

Step 3: Make the browned butter

In a light-colored saucepan or skillet, melt 5 tbsp butter over medium heat. Continue cooking, swirling often, until the butter foams, then the milk solids turn deep golden and smell nutty, 3–5 minutes. Remove from heat immediately. Stir in 2 tsp lemon juice, a pinch of salt, and about half the reserved lemon zest. Keep warm.

Step 4: Sear and butter-baste the cod

Heat a large nonstick or seasoned skillet over medium-high. Add 1 tbsp neutral oil and 2 tbsp butter. When the butter is foamy, add the cod, presentation side down. Sear 2–3 minutes until lightly golden. Flip carefully. Tilt the pan and spoon the hot butter over the fish for 1–2 minutes until the fillets are opaque at the edges and flake easily. Target an internal temperature of 50–55°C for moist, just-cooked cod (or cook to your preferred doneness). Transfer to warm plates.

Step 5: Cook the peas

While the fish cooks or rests, boil the peas in lightly salted water until bright and tender, 2–3 minutes. Drain and toss with 1 tbsp butter and a pinch of salt.

Step 6: Plate and finish with horseradish

Spoon some browned butter over and around each cod fillet. Finely grate the fresh horseradish directly over the hot fish so the aroma blooms. Sprinkle with the remaining lemon zest and a pinch of flaky sea salt. Serve immediately with buttered new potatoes, peas, and lemon wedges.

Pro Tips

• Dry fish equals better browning. Pat thoroughly and, if desired, use a light flour dusting for a delicate crust.
• Control the butter. A little neutral oil raises the smoke point so the butter does not scorch.
• Brown butter changes fast. Use a light pan and remove from heat as soon as the solids turn deep golden; lemon juice halts browning.
• Grate horseradish at the last second for the brightest heat. Store the peeled piece wrapped in plastic in the fridge.
• Cook fish to temp. Aim for 50–55°C in the thickest part for moist, flaky cod.

Variations

• Caper browned butter: Stir 1–2 tbsp drained capers and a spoonful of chopped parsley into the browned butter.
• Nutty crunch: Add 2 tbsp toasted, chopped hazelnuts or almonds to the browned butter for texture.
• Swap the sides: Serve with steamed asparagus or buttered green beans instead of peas.

Storage & Make-Ahead

This dish is best served immediately. Leftover cod can be refrigerated up to 1 day; reheat gently at 120°C in the oven, covered, 8–10 minutes. Browned butter can be made 3 days ahead and refrigerated; rewarm gently until fluid, then add lemon. Potatoes and peas keep 2 days chilled; reheat with a splash of water and a little extra butter. Grate horseradish fresh at serving for best flavor.

Nutrition (per serving)

Approximate: 630 calories; 36 g protein; 43 g carbohydrates; 34 g fat; 7 g fiber; sodium varies based on salt used.