Red Meat Allergy Friendly Pan-Seared Cod with Herb & Lemon
Total time25 min
Prep time10 min
Cook time15 min
4.7(25)
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Learn more →Ingredients
4 servings
- 4 cod fillets (6 oz each, about 1 inch thick), patted dry
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp coconut oil
For the pan sauce
- 4 garlic cloves, thinly sliced
- 1 tbsp olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- ¼ cup chicken bone broth
- 1 tsp fresh thyme leaves
- 2 tbsp fresh flat-leaf parsley, finely chopped
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the cod fillets thoroughly dry with paper towels — any surface moisture will prevent browning. In a small bowl, combine the salt, turmeric, and ginger, then season both sides of each fillet evenly with the spice mixture.
- 2
Heat the coconut oil in a 12-inch stainless steel or cast iron skillet over medium-high heat until the oil shimmers and a drop of water flicked in sizzles immediately.
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