Brown Butter Cod with Wilted Chard

• 250 g (250 g raw Pacific cod fillet) — Raw Pacific cod fillet
• 24 g (1 tbsp plus 2 tsp (24 g) unsalted butter) — Unsalted butter
• 180 g (180 g raw Swiss chard) — Raw Swiss chard
• 6 g (1 1/2 tsp (6 g) extra-virgin olive oil) — Extra-virgin olive oil
• 15 g (1 tbsp (15 g) fresh lemon juice) — Fresh lemon juice
• 5 g (2 small cloves (5 g) raw garlic, minced) — Raw garlic
• 3 g (1 tbsp (3 g) fresh dill, chopped) — Fresh dill

Method

1. 1Prepare the chard and garlicRinse and dry the chard, slice the stems into 1 cm pieces, tear the leaves into 5 cm pieces, keep stems and leaves separate, and mince all garlic.2 min 30 secLook for: The crisp stems and tender leaves sit in separate piles and the garlic is finely minced.Safety: Use a stable board and rinse between the chard ribs to remove grit.
2. 2Dry the codPat the cod dry on every surface and divide it into two equal pieces of even thickness.45 secLook for: Both cod pieces are matte, dry, and close to the same thickness.Safety: Wash hands and sanitize the knife and board after handling raw fish.
3. 3Sear the codHeat all 6 g olive oil in a skillet over medium-high heat, add both cod pieces, and cook for 3 minutes per side.6 min · 145°FLook for: The cod is golden at the edges, flakes at the thickest point, and reaches 145°F.Safety: Check each piece with a clean thermometer and move the cooked cod to a clean plate.
4. 4Brown the butterLower the skillet to medium, add all 24 g butter, and swirl continuously for 2 to 3 minutes; when the milk solids turn amber and smell nutty, spoon one-third of the brown butter into a clean cup.3 minLook for: The butter is foamy and amber with brown flecks, never black or acrid.Safety: Remove the skillet from heat immediately if the milk solids darken past amber.
5. 5Wilt the Swiss chardReturn the skillet to medium, add all chard stems to the remaining brown butter for 3 minutes, then add every leaf and all minced garlic for 2 minutes.5 minLook for: The stems are tender-crisp, every leaf is wilted, and the garlic is fragrant without burning.Safety: Stir often so the garlic and brown-butter solids do not scorch.
6. 6Finish the cod and chardSpread all wilted chard on a plate, add both cod pieces, stir all lemon juice and dill into the reserved brown butter, and spoon every drop over the cod and chard.1 minLook for: Every measured ingredient is served and amber butter flecks remain visible over the flaky cod.Safety: Declare fish and milk allergens and refrigerate leftovers within 2 hours.