Nightshade Free Lemon Butter Cod
Flaky, golden-seared cod bathed in a bright lemon butter sauce is the kind of weeknight dinner that feels far more impressive than the effort it requires. For anyone navigating a nightshade-free lifestyle, fish dishes can be a minefield of hidden tomato-based sauces or paprika-heavy spice blends — this one sidesteps all of that with clean, straightforward ingredients. Garlic-infused oil does the heavy lifting on flavor without any allium fuss, and the sauce comes together entirely in the same pan after the fish is done. Browning the butter until it turns lightly golden and nutty before adding the lemon juice creates a depth that makes the whole dish sing. Scallion green tops and fresh parsley keep things bright and herbaceous, and the optional red pepper flakes are easy to leave out if you prefer to stay strictly away from that family of spices. A squeeze of lemon wedge right before eating pulls everything together beautifully. This is the kind of recipe you'll find yourself coming back to on repeat.
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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)
Can be omittedred pepper flakes
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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