Pork Free Lemon Butter Cod
Flaky, golden-seared cod meets a bright, nutty lemon butter sauce in a dish that feels restaurant-worthy but comes together in a single skillet. The fillets get patted dry and seared in garlic-infused oil until they release naturally from the pan — that's the move that gives you a beautifully caramelized crust without any fuss. Once the fish is done, the butter goes into the same pan and gets cooked just long enough to turn light golden and smell irresistibly nutty before the lemon juice, zest, scallions, and parsley go in. That quick deglaze lifts all the good bits from the pan and turns them into a glossy, herbaceous sauce that gets spooned right over the top. Every ingredient here is straightforwardly meat-free beyond seafood, so there's no need to scrutinize labels or swap anything out — it's clean and simple by design. A pinch of red pepper flakes adds a gentle kick if you want it, and a few lemon wedges on the side keep things fresh and bright. This is the kind of weeknight dinner that looks like you tried much harder than you actually did.
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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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