🍋 Garlic Lemon Butter Cod

🧾 Ingredients (Serves 2–3)

For the fish:

• 2–3 cod fillets (about 6 oz / 170g each)

• Salt, to taste

• Black pepper, to taste

• ½ tsp paprika (optional)

• 1 tbsp olive oil

For the sauce:

• 3 tbsp unsalted butter

• 3–4 garlic cloves, minced

• ½ tsp red pepper flakes (optional)

• Juice of 1 lemon

• ½ tsp lemon zest

• ½ cup cherry tomatoes (whole or halved)

• 2 tbsp fresh parsley, chopped

👩‍🍳 Instructions

1️⃣ Prep the Fish

• Pat cod dry with paper towels (important for a good sear).

• Season both sides with salt, pepper, and paprika.

2️⃣ Sear the Cod

• Heat olive oil in a large skillet over medium-high heat.

• Add cod and cook 3–4 minutes per side until golden and flaky.

• Remove from pan and set aside.

3️⃣ Make the Garlic Butter Sauce

• Lower heat to medium.

• Add butter to the same pan.

• Stir in garlic and red pepper flakes. Cook 30 seconds (don’t burn garlic).

• Add cherry tomatoes and cook 2–3 minutes until slightly softened.

• Stir in lemon juice and zest.

4️⃣ Combine

• Return cod to pan.

• Spoon sauce over fish.

• Simmer 1–2 minutes.

5️⃣ Finish

• Sprinkle with fresh parsley.

• Serve immediately with sauce spooned over top.

🍽️ Serving Suggestions

• Garlic mashed potatoes

• Steamed rice

• Roasted asparagus

• Crusty bread (great for dipping in sauce!)

❓ Q & A

Q1: Can I use frozen cod?

Yes! Thaw completely and pat dry before cooking.

Q2: How do I know when cod is done?

It flakes easily with a fork and reaches 145°F (63°C) internally.

Q3: Can I use another fish?

Absolutely! Try:

• Haddock

• Halibut

• Tilapia

• Sea bass

Q4: Can I make this dairy-free?

Yes. Replace butter with:

• Olive oil

• Vegan butter

• Ghee (if avoiding lactose only)

Q5: Why is my cod watery?

You didn’t pat it dry enough or the pan wasn’t hot enough.

Q6: How do I store leftovers?

Refrigerate in an airtight container for up to 2 days. Reheat gently to avoid drying out.