Tree Nut 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 garlic-infused oil gives the fillets a beautifully caramelized crust, while the pan sauce — built from butter, fresh lemon juice, zest, scallions, and parsley — comes together in just a couple of minutes using the same skillet. A pinch of red pepper flakes adds a gentle kick if you're into that. For anyone navigating tree nut allergies, seafood dishes can sometimes feel risky when restaurant sauces or store-bought seasonings sneak in almond or pine nut-based ingredients, but every component here is straightforward and easy to verify. Cooking it yourself means you stay in full control without sacrificing any of the flavor. Serve it straight from the pan with an extra squeeze of lemon and dinner is done.
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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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