Yeast Free Lemon Butter Cod
Bright, buttery, and weeknight-ready, this pan-seared cod is the kind of dish that feels far more impressive than the effort it takes. The fillets get a gorgeous golden crust from the garlic-infused oil before a quick brown butter sauce — spiked with fresh lemon juice, zest, scallion tops, and parsley — gets spooned right over the top. Every component here is naturally free of yeast, so there's no need to audit labels or swap out anything; the recipe simply works as written. Avoiding yeast can quietly complicate sauces and marinades when fermented or brewed ingredients sneak in, but this one relies on fresh citrus and real butter for all its depth and brightness. The brown butter step is worth paying close attention to — that nutty, golden moment right before you pull it off the heat is what gives the sauce its richness. A squeeze of extra lemon at the table keeps things lively and fresh. It's clean, satisfying, and genuinely delicious.
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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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