Xanthan Gum Free Lemon Butter Cod
Bright, buttery, and weeknight-easy, this pan-seared cod is the kind of dish that feels far more impressive than the effort it takes. The fillets get a golden sear in garlic-infused oil before a quick brown butter sauce — built right in the same skillet — ties everything together with lemon juice, zest, scallion tops, and fresh parsley. Every single ingredient here is naturally free of thickeners and gums, so there's no label-scanning or substitution stress involved. That matters more than it sounds, because sauces are often where hidden additives sneak in, and this one is nothing but real butter, citrus, and herbs. The technique of browning the butter until it smells nutty before pulling the pan off the heat is a small step that adds serious depth to the finished dish. Spooning that glossy, herb-flecked sauce over the fillets right before serving keeps the fish moist and makes every bite taste cohesive and restaurant-worthy. Serve it with lemon wedges on the side and something simple to soak up the extra sauce — you'll want every drop.
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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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