Coconut Free Lemon Butter Cod
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 takes. The garlic-infused oil gets the fillets beautifully caramelized on the outside while keeping the inside tender and moist, and then the real magic happens when butter hits that same hot pan and turns lightly nutty and golden. Fresh lemon juice and zest go in right off the heat, creating a sauce that's tangy, rich, and just a little herbaceous from the scallions and parsley. For anyone navigating tree-nut or tropical-oil sensitivities, this recipe is naturally free of anything derived from coconut — every ingredient is straightforward and easy to verify at the store. A pinch of red pepper flakes at the end gives it a gentle kick if you're into that, though it's completely optional. Spoon that glossy sauce generously over each fillet and serve with an extra lemon wedge for squeezing — dinner is done, and it's genuinely delicious.
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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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