Fish Friday Favorites – Lent Series: Week 4
Happy Friday! Just like that, we’re back with another “Fish Friday” recipe. We don’t know about you, but we’ve been craving some pasta. This week’s spotlight rightfully goes to Midnight Sun’s premium, wild-caught Pacific cod. Its natural sweetness and clean flavor appeal to a wide variety of palates and pair perfectly with most seasonings and sauces.
Not to mention, Midnight Sun sources its cod from the pristine waters of the North Pacific, making it a sustainable and healthy choice—perfect for Lent.
This recipe highlights the thick, flaky texture of Pacific cod loins by searing them until golden and serving them over wide pappardelle noodles coated in a nutty brown butter sauce with garlic and parsley. Have we made you hungry yet?
Pan-Seared Cod Loin over Pappardelle with Brown Butter Sauce & Parsley
Made with Midnight Sun Wild Caught Pacific Cod loins
Ingredients (Serves 2)
Cod
- 2 Midnight Sun Wild Caught Pacific Cod loins (5–6 oz each)
- Salt and black pepper
- ½ tsp paprika (optional)
- 1 tbsp olive oil
- 1 tbsp butter
Pasta
- 8 oz pappardelle pasta
- Salt for pasta water
Brown butter sauce
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- 2 tbsp dry white wine or pasta water
- 1 tsp lemon juice
- ¼ tsp black pepper
Finish
- 2–3 tbsp fresh parsley, chopped
- Lemon zest (optional)
- Parmesan cheese (optional)
Tip:
Because Pacific cod loins are thick, remove them from heat as soon as they flake easily to keep them moist and tender.
Directions
- Cook the pappardelle
Bring a large pot of well-salted water to a boil.
Cook the pappardelle until al dente.
Reserve ½ cup pasta water, then drain.
- Prepare the cod loins
Pat the cod loins very dry for good browning.
Season with salt, pepper, and paprika.
Heat olive oil in a skillet over medium-high heat.
Place the cod loins in the pan and cook:
3–4 minutes on the first side
2–3 minutes on the second side
Add 1 tbsp butter during the last minute and spoon it over the fish.
Remove cod and keep warm.
- Make the brown butter sauce
In the same pan:
Add 4 tbsp butter and cook until it turns golden brown and smells nutty.
Stir in the garlic and cook about 30 seconds.
Add white wine (or pasta water) to loosen the sauce.
Add lemon juice and black pepper
- Toss the pasta
Add the cooked pappardelle directly to the sauce and toss until coated.
If needed, add a splash of reserved pasta water to create a silky sauce.
Stir in half the chopped parsley.
- Plate
Twirl the pappardelle into pasta bowls.
Place a golden seared cod loin on top.
Sprinkle with remaining parsley and optional lemon zest.
Add parmesan if desired
Enjoy your time in the kitchen! Snap a photo of your culinary masterpiece and tag us on social media @southstreamseafoods.
Also, make sure to explore Midnight Sun’s cod loins on our ‘Product Lines’ page so you can keep your menu fresh and mouthwateringly delicious—even after the Lent season.
Ready to upgrade your seafood program this season?
Contact Southstream Seafoods and learn why operators across the country rely on us for trusted quality, consistent supply, and products that keep guests coming back.
