Red Meat Allergy Friendly Pan-Seared White Fish with Herb Butter

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  4 cod fillets (about 6 oz each), skin-on or skinless
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  1 tsp fine sea salt
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  2 tbsp olive oil
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For the herb butter

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  3 tbsp unsalted butter
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  2 tbsp fresh parsley, finely chopped
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  1 tsp fresh thyme leaves
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  1 tbsp apple cider vinegar
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For serving

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  1 tbsp fresh chives, thinly sliced (optional)
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