Flaky, golden-seared cod topped with a fragrant herb butter is the kind of weeknight dinner that feels far more impressive than the effort it takes. The combination of fresh parsley, thyme, and a splash of apple cider vinegar creates a bright, aromatic sauce that clings beautifully to every bite without relying on anything fermented, aged, or processed — the usual culprits that make fish dishes tricky for anyone managing histamine sensitivity. Cod is a naturally mild, low-histamine fish, and cooking it fresh and serving it right away keeps things well within safe territory. Patting the fillets dry and letting them rest before they hit the hot pan is the secret to that deep golden crust that releases cleanly from the skillet. The herb butter comes together in the same pan in under a minute, so there's minimal cleanup and maximum flavor. This recipe serves four, making it a solid option for a family dinner or a relaxed meal with friends where you don't want to stress about what's on the plate.
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Small amounts of the onion family are often well-tolerated on a low histamine diet. This recipe only uses about 3/4 teaspoon per serving. If you prefer to always avoid fresh chives, please tap it and change its rating to Red.
Pat the cod fillets thoroughly dry with paper towels, then season both sides evenly with the sea salt. Let the fillets rest at room temperature for 5 minutes while you prepare the remaining ingredients.
Heat the olive 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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