Fructose 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. Managing fructose intake often means scrutinizing every sauce and seasoning for hidden high-fructose ingredients, but this recipe keeps things refreshingly straightforward. Garlic-infused oil delivers that savory depth without the fructans found in whole garlic cloves, and the sauce relies on butter, fresh lemon juice, and herbs — nothing that should raise any red flags. The scallion green tops add a mild onion note while staying well within what most people following a low-fructose approach can comfortably tolerate. Browning the butter until it turns light golden and nutty before adding the lemon creates a sauce with serious restaurant-level flavor from just a handful of pantry staples. A quick sear gets the cod perfectly opaque and flaky in under ten minutes, so this is just as practical on a busy Tuesday as it is for a dinner party. Spoon that glossy sauce generously over each fillet and serve immediately — it's the kind of dish that disappears fast.
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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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