Cod with Lemon Shallot Butter

from Pastor Ryan on Pioneer Woman.

I've been looking for more fish recipes lately, so when I saw this I knew I had to make it. The recipe calls for Sea Bass, but I used cod instead. Mmm! The lemony-buttery sauce is downright delicious. Serve with rice pilaf and a side of asparagus, and you have a yummy meal:

2 - 7 oz. cod filets, skins removed
3 TBS butter
1 lemon
1 medium-sized shallot, minced
3 TBS canola oil
Kosher salt & freshly ground pepper

First mince your shallot, remove the zest from the lemon, and cut the lemon in half. Set to side.

Preheat oven to 375 degrees.

Heat canola oil on high heat in a skillet (preferably one that is safe to go from stovetop to oven, although I do not own such a thing). Salt and pepper both sides of fish. Once the oil is heated, place fish into skillet and let it sit there for 2 minutes without flipping.

After 2 minutes (and still without flipping), place skillet directly in oven (or move it to an oven-proof dish and place in oven) and bake for 8 minutes.

Meanwhile melt butter over medium-high heat. Add minced shallot and lemon zest. Cook over medium-high for a couple of minutes. When the shallots have become a little softer, squeeze in both halves of the lemon. Whisk these ingredients together and reduce the heat to medium until you've got an incredible-smelling sauce.

Once the fish has been in the oven for 8 minutes, it can be removed to rest for a moment. Serve with lemon shallot butter sauce on top. YUM!