Mushroom Free Lemon Butter Cod
Bright, buttery, and built around clean, simple ingredients, 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 a hot skillet and garlic-infused oil before a quick brown butter sauce — spiked with fresh lemon juice, zest, scallion tops, and parsley — gets spooned right over the top. Every component is straightforward and easy to verify, which is a genuine relief when you're navigating menus or packaged sauces that so often sneak in fungi-derived flavor enhancers or extracts. Here, you know exactly what's going in the pan. The brown butter step is the real magic: just a minute or two of swirling transforms it into something nutty and rich that clings beautifully to flaky white fish. A squeeze of extra lemon at the table keeps everything tasting fresh and lively. It's elegant enough for company but easy enough to make on a Tuesday night without a second thought.
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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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