Citric Acid Free Lemon Butter Cod

Total time25 min

Prep time10 min

Cook time15 min

4.7

(22)

Flaky, golden-seared cod bathed in a bright, buttery pan sauce is the kind of weeknight dinner that feels far more impressive than the effort it requires. The fillets get a proper sear in garlic-infused oil before a quick brown butter sauce comes together in the same skillet, picking up every bit of flavor left behind. Fresh lemon juice and zest do the heavy lifting here, which is worth noting — this recipe relies on whole citrus squeezed right before cooking, not bottled lemon juice or citric acid additives that sneak into so many store-bought sauces and marinades. For anyone navigating sensitivities to that additive, that distinction matters enormously, and this dish delivers all the bright, tangy flavor you'd want without any of the concern. Scallion greens and fresh parsley round out the sauce with a gentle herbal lift, while a pinch of red pepper flakes adds just enough warmth to keep things interesting. Spoon that glossy sauce generously over each fillet and serve immediately — this one does not like to wait.

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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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