Whisked into butter in the hot pan, a couple of spoonfuls turn glossy and bright, ready to spill over flaky cod. Maison Perrotte’s Lemon Jam, made from lemons grown in Menton by the Gannac family, is naturally zesty and intensely aromatic.
Serves 4 · 20 min
- Season 4 cod fillets, about 6 oz (170 g) each, with salt and pepper and dust them lightly with flour.
- Cook them in 1 tbsp olive oil in a nonstick skillet over medium-high heat, 3 to 4 minutes per side, until the flesh is opaque and flakes easily.
- Transfer to warm plates, then add 3 tbsp butter, 2 tbsp of the Menton lemon jam and 2 tbsp water to the pan and whisk until glossy.
- Stir in chopped parsley and spoon the sauce over the fish.
The star of this recipe: Lemon Jam, by Maison Perrotte.
