Brazil Nut Free Lemon Butter Cod
Flaky, golden-seared cod bathed in a bright lemon butter sauce is the kind of weeknight dinner that feels far more impressive than the effort it takes. The fillets get patted dry and seared in garlic-infused oil until they release naturally from the pan with a gorgeous crust, then the sauce comes together right in the same skillet — browned butter, fresh lemon juice, zest, scallions, and parsley all in one go. It's a streamlined process that rewards you with layers of flavor: nutty, tangy, herbaceous, and just a little heat if you go for the red pepper flakes. Tree nut allergies can make rich, restaurant-style sauces feel off-limits, but every single ingredient here is straightforward and easy to verify at the store. There's no ambiguity in this ingredient list — just real, simple pantry staples and fresh fish. Serve it straight from the pan with extra lemon wedges and you've got a plate that looks like it came out of a coastal bistro.
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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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