Peanut Free Lemon Butter Cod
Flaky, golden-seared cod bathed in a bright, nutty lemon butter sauce is the kind of weeknight dinner that feels far more impressive than the effort it takes. The fillets get a proper sear in garlic-infused oil until they're beautifully caramelized on the outside and just opaque all the way through — that's the texture you're chasing. Then the real magic happens: butter swirled in the same pan until it turns light golden and fragrant, hit with fresh lemon juice, zest, scallion tops, and parsley for a sauce that's tangy, rich, and a little herbaceous all at once. For anyone navigating nut allergies, fish dishes can sometimes be a minefield at restaurants where shared fryers and sauces with hidden ingredients are common — cooking this one at home means you control every single component. The ingredient list here is refreshingly straightforward: fresh cod, real butter, citrus, and aromatics, with no ambiguous pantry shortcuts that could introduce cross-contact risk. A pinch of red pepper flakes stirred in at the end adds just enough warmth to keep things interesting without overwhelming the delicate fish. Spoon that glossy sauce over the top and serve it straight from the pan — this one doesn't need to wait.
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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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