Pan-Seared Garlicky Lemon Butter Cod
Look at that perfectly browned crust, YUM-O!
I'm always looking for quick, healthy, and delicious fish recipes to add to the rotation... Made with flakey cod, a simple seasoning, fresh lemon, garlic, some EVOO and butta, this one def made the cut!
I love cod because of it's mild flavor and dense meaty consistency, which sets us up for success with the kiddos.
And when it comes to finding a sustainable cod, look for
U.S. wild-caught Pacific cod
because it is sustainably managed and responsibly harvested under U.S. regulations.
4 (~6 oz each) cod fillets, skinless
1 Tbsp all-purpose flour
1/2 tsp paprika
1/2 tsp onion powder
1/4 tsp dried thyme
1/4 tsp dried oregano
1/8 tsp cayenne pepper (optional)
3/4 tsp salt, or to taste
3/4 tsp freshly ground black pepper
3 Tbsp butter, cut into 1 Tbsp pieces, divided
3 Tbsp EVOO
1 Tbsp minced garlic
1 1/2 Tbsp low-sodium vegetable stock (optional)
1 1/2 Tbsp fresh lemon juice
In a small mixing bowl whisk together flour, paprika, onion powder, thyme, oregano, cayenne pepper, salt and pepper.
If cod is overly wet, pat with paper towels and then sprinkle and spread flour mixture over both sides of cod fillets (use up all of the mixture).
Melt 1 Tbsp butter and 1 Tbsp EVOO in a skillet over medium-high heat.
Add cod and sear until golden brown and cooked through on each side, about 3 - 4 minutes per side (fish should flake easily with a fork when done). Transfer to serving plates.
Reduce burner temperature to medium-low. Melt remaining 2 Tbsp butter plus 2 Tbsp EVOO in same skillet.
Add garlic and sauté just until fragrant and just lightly deepened in color (but not browned), about 15 seconds.
Remove from heat and carefully pour and stir in lemon juice. Adjust seasoning to taste. You can add stock to thin out if you want.
Immediately pour sauce over cod fillets and serve warm.
We paired these with a salad and crispy smashed potatoes!