Celery Free Lemon Butter Cod
Flaky, golden-seared cod bathed in a bright, nutty lemon butter sauce is the kind of weeknight dinner that feels far more impressive than the effort it takes. The fillets get a proper sear in garlic-infused oil until they're beautifully caramelized on the outside and just opaque all the way through — that's the sweet spot. From there, the butter goes into the same pan and gets cooked just long enough to turn light golden and fragrant before lemon juice, zest, scallion greens, and parsley are stirred right in, creating a glossy, restaurant-worthy pan sauce in under two minutes. For anyone navigating a celery-free lifestyle, this recipe is a natural fit — every ingredient is straightforward, and there's no mirepoix, no celery seed, and no hidden aromatics to second-guess. The scallion green tops bring a mild, fresh bite that keeps the sauce lively without any of the usual suspects. Serve it straight from the pan with extra lemon wedges and you've got a clean, vibrant plate that genuinely doesn't feel like it's missing a thing.
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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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