Low Sugar Lemon Butter Cod
Flaky, golden-seared cod meets a bright, nutty lemon butter sauce in a dish that feels restaurant-worthy without a single drop of sweetener in sight. So many store-bought sauces and marinades sneak in added sugar, which makes a simple pan sauce like this one genuinely refreshing — every ingredient earns its place on flavor alone. The garlic-infused oil does quiet, aromatic work in the background while the butter browns just enough to develop a rich, nutty depth before the lemon juice hits the pan and lifts everything into something almost silky. Fresh lemon zest, scallion tops, and parsley keep the finish clean and herbaceous rather than heavy. A pinch of red pepper flakes is optional but highly recommended if you want a little heat cutting through all that richness. Spoon the pan sauce generously over each fillet and serve immediately — this is the kind of weeknight dinner that looks like you were trying much harder than you actually were.
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Learn more →Ingredients
4 servings
- 4 cod fillets (6 oz each), about 1 inch thick
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp garlic-infused oil
For the sauce
- 3 tbsp unsalted butter
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 2 tbsp scallion green tops, thinly sliced
- 1 tbsp fresh parsley, finely chopped
- ¼ tsp red pepper flakes (optional)
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the cod fillets thoroughly dry with paper towels, then season both sides evenly with the salt and black pepper.
- 2
Heat the garlic-infused oil in a 12-inch skillet over medium-high heat until shimmering. Add the cod fillets presentation-side down and cook, undisturbed, for 3–4 minutes, until the underside is golden and the fish releases easily from the pan.
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