Shellfish 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 patted dry and seared in garlic-infused oil until they release naturally from the pan with a gorgeous crust, then the same skillet does double duty for a quick brown butter sauce loaded with lemon juice, zest, scallion tops, and fresh parsley. For anyone navigating seafood menus carefully, fish dishes can feel like a minefield when shared fryers or mixed seafood stocks are involved — cooking at home with straightforward, clearly labeled ingredients takes all of that guesswork off the table. Every component here is clean and simple: no broths, no blended sauces, nothing that could quietly introduce shellfish into the mix. The brown butter step is genuinely worth paying attention to — pull it off the heat at that light golden stage and the nutty depth it adds to the lemon sauce is remarkable. A pinch of red pepper flakes at the end gives the whole dish a gentle kick without overwhelming the delicate cod. Serve it straight from the pan with extra lemon wedges and you have a restaurant-quality plate that took almost no time at all.
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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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