Classic French Cod Amandine with Lemon Herb Almond Butter
Cod Amandine is a charming, old-school French preparation that highlights fresh fish with the warm nuttiness of browned butter and toasted almonds. The result is crisp-edged, tender cod bathed in a bright lemon-butter sauce—comforting yet elegant enough for company.
This version keeps things approachable: a light flour dusting for a golden crust, a quick pan sauce made with a touch of white wine, then finished with browned butter, lemon, toasted almonds and parsley. It’s quick to make and sings when served immediately with simple sides.
Nutrition (per serving)
Directions
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1
Pat the cod dry and season both sides with kosher salt and pepper. Lightly dredge each fillet in the flour, shaking off excess.
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2
Heat a large skillet over medium-high heat and add the olive oil and 1 tbsp butter. When the fat is shimmering, add the cod and cook undisturbed until golden, about 3–4 minutes depending on thickness.
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3
Flip the fillets and cook another 3–4 minutes until the fish is opaque and flakes easily. Transfer the cooked cod to a warm plate and tent with foil to rest.
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4
Wipe the skillet clean, return to medium heat, and melt 2 tbsp butter. Add the sliced almonds and toast, stirring constantly, until fragrant and golden, about 2 minutes. Remove almonds to a bowl to prevent burning.
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5
In the same skillet, add the remaining 3 tbsp butter and the minced shallot. Cook briefly until softened, then pour in the white wine to deglaze, scraping any browned bits. Simmer until the wine is mostly reduced, about 1–2 minutes.
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6
Reduce heat to medium-low and continue cooking the butter until it turns a light golden-brown and smells nutty (brown butter). Stir in lemon zest and juice, then return the toasted almonds to the pan and add chopped parsley. Taste and adjust seasoning.
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7
Spoon the lemon-almond brown butter over the rested cod fillets and serve immediately.
Ingredients
- cod fillets (skinless, about 6 oz each):1.5 lb
- all-purpose flour (for dusting):1/3 cup
- kosher salt:1 tsp
- freshly ground black pepper:1/2 tsp
- unsalted butter:6 tbsp
- olive oil:1 tbsp
- sliced almonds:3/4 cup
- shallot, finely minced:1 pieces
- dry white wine (or fish/veg stock):1/4 cup
- lemon, zested and juiced:1 pieces
- fresh parsley, chopped:2 tbsp
Tips & Notes
- Make sure the pan is hot before adding the fish to get a nice golden crust without overcooking the interior.
- Watch butter carefully when browning—it goes from nutty to burned quickly. Remove from heat when amber and fragrant.
- Toast almonds separately and remove them once golden so they don’t burn while you reduce the sauce.
- Serve with simple sides like buttered new potatoes, steamed green beans, or a crisp green salad to let the sauce shine.
