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 release naturally from the pan, then a quick brown butter sauce built right in the same skillet ties everything together with lemon juice, zest, scallions, and fresh parsley. For anyone navigating grain sensitivities, this recipe is naturally free of rye and any grain-based thickeners — the sauce gets its body purely from butter and citrus, nothing else. That simplicity is actually what makes it so good. A pinch of red pepper flakes adds a gentle kick if you want it, but the dish is completely satisfying without. Serve it straight from the pan with extra lemon wedges and you have a restaurant-quality plate that requires zero fuss and zero second-guessing about what's in it.
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Pat the cod fillets thoroughly dry with paper towels, then season both sides evenly with the salt and black pepper.
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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