Broiled cod with chive butter is a light, elegant and delightful dish that’s also simple to prepare! Wild-caught Pacific cod is broiled to perfection, then topped with a light and savory chive butter that adds so much flavor!
What’s even better is this healthy, low-calorie, low-fat meal can be on the table in under half an hour. This seafood and chive recipe is one you’ll love, and is the perfect summertime dish
all about the cod
We absolutely love cod because it’s a tender, flaky fish with a mild taste that works well with a number of different flavors and aromatics. Wild-caught Pacific cod (also called Alaskan cod) is a heart-healthy fish with a rich and moist flesh.
This cod would also be delicious with our miso butter.
how to make chive butter
We’ll get to that broiled cod recipe in a minute, but first let’s talk about this CHIVE BUTTER. There’s nothing like a flavor-infused butter to dress up a rich and flaky fish, and this chive butter is no exception. It’s a simple combination of fresh chives and softened butter, and when you place a dollop of chive butter on that hot, broiled cod, it’s seafood perfection.
To make chive butter, simply add fresh, chopped chives to softened butter and mix until combined.
Can you freeze chive butter? Yes! To freeze the compound butter, you can chill it in the fridge until it’s more firm and you’re able to roll it into a cylinder. Wrap a few times in plastic wrap and freeze.
how to make broiled cod
Now for that scrumptious broiled cod recipe… let’s make it, shall we?
You will need the following ingredients:
- Pacific cod fillets
- olive oil
- salt and pepper
- paprika
- lemon wedges
- chives and chive blossoms for garnish
It only takes a few minutes to broil the cod. Be sure to check out our full post at the bottom of the page for all the details, but in the meantime here’s a quick recipe summary:
- Set the oven to Broil and place the rack on the upper position, about 4-6 inches from the heat. Let the oven heat for 5 minutes. Line a baking sheet with foil and set a wire rack over it.
- Pat the fillets dry. Brush them with olive oil and sprinkle on salt pepper, and paprika. Place the fish on the wire rack.
- Broil the cod fillets for 7-10 minutes (make sure to check them at 7 minutes), or just until the fish is opaque and begins to flake easily).
- Remove the broiled cod from the oven and place on serving plates. Top each with a dollop of chive butter and garnish with the chive blossoms and serve.
broiled cod: recipe notes
For the best results, here are a few helpful tips and tricks from our kitchen:
- Make sure the butter is soft before making the chive butter. You can use salted or unsalted butter.
- If your cod fillets are less than a 1-inch thick will take less time to broil. Cook them until the internal temperature is 145°F.
- To check if the broiled cod is done, insert a fork into the thickest portion of the fillet at a 45-degree angle, then twist and pull the fish. You’ll know it’s done when the fish easily flakes.
This beautiful and delish broiled cod recipe not only results in a dish with incredible flavor, but the addition of chive blossoms gives it a stunning presentation. You can quickly make this on a weeknight or prepare this easy, no-stress meal for guests– it’s a 10/10 for any occasion!
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- Creamy Garlic Butter Shrimp Pasta: This simple pasta recipe hits all the right notes. Sweet succulent shrimp, immersed in a creamy garlicky sauce and tossed with thick strands of fettuccine pasta. Plus delicious and quick, start to finish thirty minutes max.
- Grilled Mahi-Mahi with Mango Salsa: Enjoy a taste of Hawaii! Mahi-Mahi is the Hawaiian name for this firm-fleshed fish which is perfect for the grill. A sweet, zesty, fresh mango salsa is the perfect companion for this grilled mahi-mahi.
- Broiled Copper River King Salmon: This vibrant, red-fleshed Broiled Copper River King salmon is rich, succulent and melt-in-your-mouth delicious! A simple briny soak keeps the flesh firm, moist and beautiful.
CONNECT WITH SAVOR THE BEST!
Be sure to follow us on our social media accounts
Facebook * Instagram * Pinterest * Twitter * Youtube
Did you make this recipe? We would love to hear from you. Drop us a comment below.
Broiled Cod with Chive Butter
Ingredients
For the ChiveButter:
- 4 ounces butter softened to room temperature
- 3 tablespoons snipped fresh chives
For the Broiled Cod Fillets:
- 4 Pacific Cod fillets 6-oz each, 1-inch thick
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- Paprika
- Lemon wedges
- Chives and chive blossoms for garnish
Instructions
For the Chive Butter:
- In a small dish add the soft butter and snipped chives. Mix with a spatula to combine well. Set aside while broiling the cod filets.
To Broil the Cod Fillets:
- Set the oven rack to the upper position, about 4-6 inches from the heat and set the control to Broil. Allow 5 minutes for the oven to heat. Line a baking sheet with foil and set a wire rack over it.
- Pat the fillets on both sides with paper towels to remove as much moisture as possible. Brush them with the olive oil and sprinkle with salt and pepper. Dust each fillet lightly on the top side with paprika and place them on the wire rack.
- Broil the fillets for 7-10 minutes, (begin checking at 7 minutes) just until the fish is opaque and begins to flake easily when a fork is inserted into the thickest part.
- Remove the fillets from the oven, place on serving plates. Top each serving with a dollop of chive butter, garnish with chive blossoms and serve.
Notes
- The key to making compound butter is the butter must be soft. Use either salted or unsalted butter.
- Fillets of less than 1-inch thick will take less time to broil. The internal temperature when cooked should be 145°F
- To check for doneness of the fillet, insert a fork into the thickest portion of the fish at a 45-degree angle, then twist and pull me of the fish. If fully cooked it will easily flake. If undercooked the fish will resist when twisting/pulling and the fish will be translucent.
Sandro Grima
Sunday 27th of February 2022
Whenever you’re cooking dish, the idea is NOT to cook it “til it’s just cooked through”. That means it will be overcooked by the time you eat it. Instead, cook it until the very center of the fish is just undercooked (not quite opaque) then take it off the heat and cover with foil while you serve the side on the (warmed up—in a microwave) plates. Next serve the fish onto the plates—-by then the residual heat in the fish will have cooked the fish through without it being dry.
Pat Nyswonger
Sunday 27th of February 2022
Thank you for your comments, Sandro