Dinner

Cod with Brown Butter and Pine Nuts Recipe

ByIsabella Vance February 10, 2026February 10, 2026

Introduction

This cod with brown butter and pine nuts is a simple yet elegant dish that highlights delicate flavors. The nutty brown butter pairs perfectly with tender baked cod, while sumac and lemon add bright, aromatic notes. It’s a quick, impressive meal ideal for weeknights or special occasions.

A white square piece of soft cooked fish is placed in the center of a round white plate. On top of the fish, there is a thick layer of golden pine nuts mixed with dark brown spices and herbs, glistening with oil. Some of the nut and spice mixture has spilled over the fish and onto the plate, creating a natural splash effect. To the right of the plate, a silver pan is partially visible, filled with more golden pine nuts and oil, and a spoon resting inside. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 skinless cod fillets (each about 5 ounces and 1 inch thick)
Fine sea salt and freshly cracked black pepper
1 tablespoon olive oil
3 1/2 tablespoons lemon juice
6 tablespoons unsalted butter, cut into pieces
1/3 cup pine nuts
1 1/2 teaspoons sumac
2 tablespoons finely chopped parsley leaves and tender stems

Instructions

Step 1: Preheat the oven to 400 degrees Fahrenheit.
Step 2: Pat the cod fillets dry with paper towels. Place them on a parchment-lined baking sheet, spacing evenly. Sprinkle each fillet with ¾ teaspoon salt and freshly cracked black pepper. Drizzle olive oil and 1 tablespoon lemon juice over the fillets.
Step 3: Bake the cod for 10 to 12 minutes, or until the center is opaque and the fish flakes easily. Adjust cooking time based on fillet thickness.
Step 4: After the fish has been baking for 5 minutes, prepare the sauce. Melt butter in a small frying pan over medium heat. Cook, stirring constantly, for about 3 minutes until the butter foams.
Step 5: Add pine nuts and a pinch of salt to the butter. Cook for 2 to 3 more minutes, stirring often, until pine nuts are golden and the butter has a nutty aroma.
Step 6: Stir in sumac, parsley, and the remaining lemon juice carefully to avoid spattering. Remove the pan from heat quickly.
Step 7: Serve the baked cod fillets plated individually, spooning the brown butter and pine nut sauce generously over the top. Serve immediately.

Tips & Variations

Toast the pine nuts separately if you want to ensure even browning without burning the butter.
Substitute fresh lemon zest for additional brightness if desired.
Try adding a pinch of smoked paprika or chili flakes to the butter for a subtle heat.

Storage

Store leftover cod and sauce refrigerated in an airtight container for up to 2 days. Reheat gently in a low oven or microwave to prevent drying out. The brown butter sauce is best served fresh but can be warmed cautiously before serving.