Hazelnut Free Lemon Butter Cod
Bright, citrusy, and deeply satisfying, this pan-seared cod is the kind of weeknight dinner that feels far more impressive than the effort it requires. The fillets get a gorgeous golden crust from the garlic-infused oil before a quick lemon butter sauce comes together in the same skillet — meaning maximum flavor with minimal cleanup. That sauce is the real star: lightly browned butter, fresh lemon juice and zest, scallion tops, and parsley combine into something silky and vibrant that coats every flake of fish beautifully. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally worry-free — every ingredient is straightforward, with no nut-based oils, nut-derived butters, or ambiguous pantry additions to second-guess. The garlic-infused oil does the heavy lifting on flavor in the sear, so you get that savory depth without any of the usual cross-contamination concerns that come with flavored cooking oils from certain brands. A pinch of red pepper flakes adds a gentle kick if you want it, and a squeeze of lemon at the table keeps everything tasting fresh and bright. This is the kind of clean, confident cooking that belongs in regular rotation.
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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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