Ingredients:

  • 1.5 lb cod fillets
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp avocado oil
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Pat the cod fillets bone-dry using paper towels. Season both sides evenly with salt and pepper. Let them sit at room temperature for 5-10 minutes.
  2. Heat the oil in the skillet over medium-high heat until it shimmers. Carefully place the fillets in the pan and sear undisturbed for 3-5 minutes per side until a mahogany-colored crust forms. Remove the fish from the pan and set aside on a warm plate.
  3. Lower the heat to medium. Add the butter to the pan. Once foaming, stir in the minced garlic and cook for 30-60 seconds. Stir in the lemon juice and zest, scraping up the browned bits from the bottom of the pan.
  4. Return the cod to the pan for 1 minute, spooning the lemon butter sauce over each fillet. Garnish with fresh parsley.