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| 4 1-inch-thick center-cut cod fillets, skin on (6 ounces each) |
| Kosher salt and freshly ground black pepper to taste |
| 3 tablespoons unsalted butter |
| 1. Preheat oven to 350 degrees. Wash fillets and dry thoroughly on paper towels. Season with |
| kosher salt and pepper on both sides. Heat oil in a large skillet over medium heat. Add fillets, skin |
| side down, and cook until skin is crisp, about 3 minutes. |
| 2. Place skillet in oven for three minutes. Remove from oven, and turn fish on other side. Add |
| butter and thyme, and place skillet over medium-low heat. Continually baste with butter. Cook until |
| fish is opaque, about 7 minutes total. |
| 3. Remove fillets from pan, and pat with paper towels. Sprinkle with fleur de sel, if desired. Serve. |
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Barrington
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