Macadamia 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 lemon sauce is the kind of weeknight dinner that feels far more impressive than the effort it takes. The garlic-infused oil gives the fillets a beautifully caramelized crust without any fuss, while the pan sauce comes together in minutes using just butter, fresh lemon, scallion tops, and parsley. That quick brown-butter base adds a subtle nuttiness that makes the whole dish taste rich and restaurant-worthy — no specialty ingredients required. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of the usual suspects, relying entirely on pantry staples and fresh fish. A pinch of red pepper flakes stirred into the sauce at the end adds just enough warmth to keep things interesting without overpowering the delicate cod. Spoon the sauce generously over each fillet and serve with extra lemon wedges for a finish that's clean, zesty, and completely satisfying.

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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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