Seed Oil Free Lemon Butter Cod
Flaky white cod bathed in a bright, buttery lemon sauce is the kind of weeknight dinner that feels far more impressive than the effort it takes. The sear in garlic-infused oil gives each fillet a gorgeous golden crust, while the pan sauce — built from real butter, fresh lemon juice, zest, scallions, and parsley — comes together in just a couple of minutes off the heat. No canola, no vegetable oil, no mystery blends: the fat sources here are exactly what they say they are, which is increasingly hard to guarantee with restaurant fish dishes or store-bought shortcuts. Browning the butter until it turns nutty and golden before adding the citrus is the move that takes this from simple to genuinely special. A pinch of red pepper flakes adds just enough warmth to balance the brightness without overwhelming the delicate fish. Spoon the sauce generously over each fillet and serve with an extra lemon wedge — this one disappears fast.
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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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