Lemon Garlic Butter Cod (Printable view)

Tender cod in a zesty lemon garlic butter sauce ready in 25 minutes

# What You'll Need:

→ Fish & Main

01 - 4 cod fillets (about 5 oz each), skinless and boneless

→ Sauce

02 - 4 tbsp unsalted butter
03 - 3 garlic cloves, minced
04 - Juice and zest of 1 lemon
05 - 2 tbsp fresh parsley, finely chopped
06 - 1 tsp salt (or to taste)
07 - ½ tsp ground black pepper

→ Optional Garnish

08 - Lemon wedges

# Steps:

01 - Pat the cod fillets completely dry using paper towels, then season both sides generously with salt and pepper. This ensures proper browning and flavor penetration.
02 - Place 2 tablespoons of butter in a large skillet over medium heat. Allow the butter to melt completely and begin foaming, indicating the pan is properly heated for cooking.
03 - Add the minced garlic to the melted butter. Sauté for approximately 30 seconds until fragrant, stirring constantly to prevent browning or burning.
04 - Gently place the seasoned cod fillets into the skillet. Cook for 3 to 4 minutes on the first side until a golden crust forms, then carefully flip each fillet using a thin, flexible spatula.
05 - Add the remaining butter, lemon juice, and lemon zest to the pan. As the butter melts, spoon the sauce continuously over the fish. Cook for another 3 to 4 minutes until the cod is opaque throughout and flakes easily when tested with a fork.
06 - Sprinkle the finely chopped fresh parsley evenly over the cod fillets. Remove the skillet from heat immediately to preserve the fresh herb flavor and prevent overcooking.
07 - Transfer each cod fillet to serving plates. Spoon the remaining lemon garlic butter sauce generously over the top. Garnish with fresh lemon wedges if desired and serve immediately while hot.

# Expert Advice:

01 -
  • The butter sauce creates its own rich serving spoon, no extra sauce needed
  • Ready in under 30 minutes but tastes like something from a coastal bistro
  • Even self-proclaimed fish skeptics come back for seconds
02 -
  • Cod continues cooking after leaving the pan, so remove it while still slightly translucent in the center
  • Dry fillets are essential, water on the fish will prevent proper searing and sauce adhesion
  • Burnt garlic cannot be saved, stay right by the pan during those first 30 seconds
03 -
  • Warm your plates slightly in the oven, the sauce stays fluid longer on warm surfaces
  • Zest your lemon before juicing it, much easier to handle the fruit while it is still firm

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