• leighannewooten

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.


Bon Appetit!


Ingredients:


  • 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

Directions:

  • 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!

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