Pistachio 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 takes. The fillets get patted dry and seared in garlic-infused oil until they release naturally from the pan with a gorgeous crust, then the sauce comes together in the same skillet using butter, fresh lemon juice, zest, scallions, and parsley. That quick brown-butter step is the secret weapon — it adds a nutty depth that makes the whole dish taste like something from a restaurant. Tree nut allergies can make ordering fish dishes stressful since sauces and crusts often sneak in unexpected ingredients, but every component here is straightforward and easy to verify. The optional pinch of red pepper flakes gives the sauce a gentle kick that plays beautifully against the citrus, and a squeeze of fresh lemon wedge right before eating ties it all together. Serve it straight from the pan while the sauce is still glossy and the fish is steaming hot.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!