Pan-Seared Cod with Crispy Pancetta and Lemon-Herb Butter Sauce

Ingredients

• 2 (approx. 180g / 6 oz each) Cod fillets, skin on or off
• 60 g / 2 oz Pancetta, thinly sliced
• 60 g / 4 tablespoons Unsalted butter
• 2 cloves Garlic, minced
• 30 ml / 2 tablespoons Fresh lemon juice
• 15 g / 2 tablespoons Fresh parsley, finely chopped
• 15 g / 2 tablespoons Fresh chives, finely chopped
• 60 ml / 1/4 cup Dry white wine (e.g., Pinot Grigio)
• 15 ml / 1 tablespoon Olive oil
• to taste Salt
• to taste Black pepper, freshly ground
• for serving Lemon wedges

Method

1. 1

   Pat the cod fillets dry thoroughly with paper towels. Season both sides generously with salt and freshly ground black pepper.

2. 2

   Heat a large non-stick or cast-iron skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crispy and golden brown. This will take about 5-7 minutes. Remove the crispy pancetta with a slotted spoon and set aside on a paper towel-lined plate, reserving the rendered fat in the skillet.

3. 3

   Increase the heat to medium-high. Add the olive oil to the skillet with the reserved pancetta fat. Once shimmering, carefully place the cod fillets skin-side down (if applicable). Sear for 3-4 minutes until the skin is crispy and golden.

4. 4

   Flip the cod fillets and cook for another 3-5 minutes, or until the fish is opaque and flakes easily with a fork. The cooking time will vary depending on the thickness of the fillets. Remove the cod from the skillet and set aside on a plate, tented with foil to keep warm.

5. 5

   Reduce the heat to medium-low. Add the butter to the same skillet and let it melt. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.

6. 6

   Pour in the dry white wine and fresh lemon juice. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it reduce slightly for 1-2 minutes.

7. 7

   Stir in the fresh parsley and chives. Season the sauce with a pinch of salt and pepper to taste. Remove from heat immediately.

8. 8

   To serve, place a cod fillet on each plate. Spoon a generous amount of the lemon-herb butter sauce over the fish. Garnish with the crispy pancetta and serve immediately with fresh lemon wedges.