This lean, healthy fish dinner is versatile to be eaten alone, or adding to a salad or maybe even in tacos for Taco Tuesday (maybe for Cinco de Mayo)?
Total Time: 30 Minutes (Prep - 20 Minutes / Cook - 10 Minutes)
Servings: 4
Ingredients
2 tablespoons olive oil
4 (1-inch thick each) cod fillets, about 4oz each
Kosher salt and freshly ground black pepper
Additional lemon slices for serving
Lemon Butter Sauce
3 tablespoons salted butter, softened to room temperature
1 tablespoon freshly chopped chives or parsley
2 tablespoons freshly minced garlic
1 tablespoon freshly minced shallots
1/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon juice from fresh lemon
1 tablespoon grated lemon peel
Instructions
Place cod in colander and let sit to drain and get closer to room temperature while you prepare the rest of the ingredients.
In a small pan, combine all the ingredients for the lemon butter sauce and stir to fully combine. Set aside.
Using paper towels to pat-dry all excess moisture from the fish fillets. Evenly sprinkle both sides of fillets with pinches of kosher salt and freshly ground black pepper. Set aside.
In a large pan, heat the olive oil over high heat. Once oil is sizzling hot, add fish fillets to pan and cover with lid ajar, allowing steam to escape. Cook until browned on one side, about 3-4 minutes.
Use a thin but wide metal spatula to gently flip fish fillets over to the other side for another 3-4 minutes just nicely browned and center is just cooked.
While your last fish fillets are cooking, heat up small pan of prepared lemon-garlic mixture over medium-high, stirring just until bubbly.
Once fish is done plate fillets and spoon lemon butter mixture over the fish, including any leftover juices from your frying pa. Garnish with lemon slices and enjoy.
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