Cashew Free Lemon Butter Cod
Flaky, golden-seared cod bathed in a bright, buttery lemon sauce is the kind of weeknight dinner that feels far more impressive than the effort it takes. The garlic-infused oil gives the fillets a beautifully caramelized crust without any fuss, while the pan sauce — built from browned butter, fresh lemon juice, zest, scallions, and parsley — comes together in just a couple of minutes. Tree nut allergies can make restaurant fish dishes a gamble, since kitchens often finish seafood with nut-based butters or garnishes, but every single ingredient here is straightforward and easy to verify. The sauce gets its richness entirely from real unsalted butter and citrus, so there's nothing hidden to worry about. A pinch of red pepper flakes adds a gentle kick if you're into it, and a squeeze of lemon wedge right before eating ties the whole plate together. This is the kind of clean, vibrant recipe that earns a permanent spot in your dinner rotation.
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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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