Lemon Butter Cod
Pan-seared white fish fillet finished with bright lemon and brown butter sauce. Cooks in one skillet in under 20 minutes with minimal cleanup.
Ingredients
Method
Pat fish fillets dry with paper towels. Season both sides evenly with salt and black pepper.
Mince garlic and juice the lemon; have all ingredients within reach.
Heat 2 tbsp butter in a 12-inch skillet over medium-high heat until foaming. When foam subsides, place fish skin-side up in the pan.
Cook undisturbed for 4–5 minutes until the bottom is golden and flesh is opaque halfway up. Carefully flip and cook 2–3 minutes more until the thickest part flakes easily.
Transfer fish to a serving plate. Reduce heat to medium and add the remaining 2 tbsp butter to the pan.
When butter foams and begins to brown (30–60 seconds), add minced garlic and cook 15 seconds until fragrant. Pour in lemon juice and stir for 10 seconds.
Spoon lemon butter sauce over the fish. Top with fresh parsley and lemon slices or zest. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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