Ingredients
Scale
- 4 cod fillets (5 to 6 ounces each, thawed if frozen, see note)
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons butter (see note)
- 3 cloves garlic (minced)
- 2 tablespoons fresh lemon juice (about ½ lemon, zest first!)
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley
- 4 lemon wedges
Instructions
- Pat cod fillets dry with paper towels and season both sides with salt and pepper.
- Heat olive oil in a large nonstick or stainless steel skillet over medium-high heat. Add cod and sear for 3 to 4 minutes per side until golden brown and cooked through.
- Transfer cod to a plate and tent with foil. Clean out the pan using damp paper towels to remove browned areas if desired.
- In the same skillet over low heat, melt butter. Add minced garlic and sauté for 1 minute without browning it.
- Pour in lemon juice and simmer for 1 to 2 minutes until slightly reduced. Stir in lemon zest.
- Return cod to the skillet and spoon sauce over fillets. Simmer gently for 1 to 2 minutes to warm cod through.
- Plate each serving with a drizzle of lemon butter sauce and garnish with chopped parsley and extra lemon wedges.
Notes
Ensure cod is thawed if previously frozen for even cooking.
Adjust the amount of lemon juice to taste if you prefer a more tangy flavor.
Nutrition
- Serving Size: 1 fillet
- Calories: 375
- Sugar: 0g
- Sodium: 560mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 37g
- Cholesterol: 95mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.