Wheat 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 entire dish comes together in a single skillet, building real depth of flavor from garlic-infused oil, browned butter, fresh lemon juice, and a handful of herbs. For anyone navigating a wheat-free lifestyle, fish dishes can still be a minefield when sauces rely on flour as a thickener or when seasoning blends sneak in hidden fillers — none of that is an issue here. Every ingredient in this recipe is naturally free of wheat, so there's no swapping or substituting required. Searing the cod undisturbed until it releases on its own is the key move that gives you that gorgeous crust without any breading whatsoever. A quick brown butter pan sauce with lemon zest, scallion tops, and parsley finishes everything off with a punch of brightness that makes the fish sing. Serve it straight from the skillet with extra lemon wedges 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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