Gelatin Free Lemon Butter Cod
Flaky, golden-seared cod meets a bright, buttery pan sauce in this weeknight-friendly dish that feels far more impressive than the effort required. The fillets get a proper sear in garlic-infused oil until they release naturally from the pan, then a quick brown butter sauce built right in the same skillet ties everything together with lemon juice, zest, scallions, and fresh parsley. Every single ingredient here is straightforwardly whole and clean — fish, butter, citrus, herbs — so there's nothing hidden to second-guess. That matters more than it might seem, since thickeners and stabilizers derived from animal collagen have a way of sneaking into sauces, marinades, and even some flavored oils, but this recipe sidesteps all of that entirely by keeping things beautifully simple. The red pepper flakes are optional, but even a pinch adds a gentle warmth that plays beautifully against the acidity of the lemon. Serve it straight from the pan with extra wedges alongside and maybe a simple green salad, and dinner is genuinely done.
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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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