Capsaicin Free Lemon Butter Cod
Flaky, golden-seared cod meets a bright, nutty lemon butter sauce in a dish that feels restaurant-worthy but comes together in a single skillet. The fillets get patted dry and seared in garlic-infused oil until they release naturally from the pan — that's the move that gives you a beautiful crust without any fuss. A quick brown butter base with fresh lemon juice, zest, scallion greens, and parsley creates a sauce that's rich and vibrant all at once. For anyone avoiding capsaicin, the red pepper flakes listed in the sauce are explicitly marked optional and easy to leave out entirely, keeping every drop of that buttery sauce completely safe to enjoy. Nothing else in the ingredient list brings heat, so you get all the brightness and depth without any burn. Spoon the sauce generously over each fillet right before serving and have a lemon wedge ready — it's the kind of simple finishing touch that makes the whole plate sing.
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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)
Can be omittedred pepper flakes
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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