Carrageenan 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. Carrageenan — a thickener and emulsifier derived from seaweed — hides in a surprising number of store-bought sauces, flavored butters, and pre-marinated fish products, so cooking from scratch with whole ingredients is genuinely the cleanest route. Here, the sauce is built entirely from unsalted butter, fresh lemon juice, zest, scallions, and parsley, so you know exactly what's going into it. The garlic-infused oil does double duty, adding depth to the sear without any processed shortcuts. Getting the cod properly dry before it hits the pan is the secret to that gorgeous golden crust — don't skip the paper towel step. A quick brown-butter finish gives the sauce a warm, nutty richness that makes the bright lemon pop even more. Spoon it generously over each fillet and serve immediately for a weeknight dinner that's clean, simple, and seriously satisfying.
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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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