Butter Basted Cod with Baby Arugula Salad

Simple and delicate, this dish would be perfect for a warm spring night.

Serves 4

1½ lb. boneless skinless cod, cut into 4 pieces

Kosher salt and freshly ground black pepper

3 Tbsp. unsalted butter

4 cups baby arugula

Extra virgin olive oil

1 large lemon

Season the fish with salt and pepper. In a large nonstick skillet over medium high heat, melt the butter until the foaming subsides. Add the fish and cook until golden brown, about 3 minutes. Flip and cook until cooked through, about 3 minutes more.

Meanwhile, in a medium bowl, toss the arugula with the olive oil, a squeeze of lemon, and a pinch of salt and pepper until completely coated.

Transfer the fish to a plate and top with the arugula.