Lemon Garlic Butter Cod (Printable)
Flaky cod with zesty lemon-garlic butter and crisp spring vegetables
# List of ingredients:
→ Fish
01 - 4 cod fillets (5 oz each), skinless and boneless
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 2 tablespoons all-purpose flour or gluten-free flour
→ Lemon Garlic Butter
05 - 3 tablespoons unsalted butter
06 - 2 tablespoons olive oil
07 - 3 garlic cloves, minced
08 - Zest of 1 lemon
09 - Juice of 1 lemon (about 3 tablespoons)
10 - 2 tablespoons fresh parsley, finely chopped
→ Spring Greens
11 - 7 oz asparagus, trimmed and cut into 2-inch pieces
12 - 5 oz sugar snap peas, trimmed
13 - 3.5 oz baby spinach leaves
14 - 2 tablespoons olive oil
15 - Salt and pepper, to taste
# Steps:
01 - Pat the cod fillets completely dry with paper towels. Generously season both sides with salt and pepper, then lightly dredge each fillet in flour, shaking off any excess coating.
02 - Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat until shimmering. Place the cod fillets in the pan and cook for 2-3 minutes per side until golden brown and just cooked through. Transfer the fish to a warm plate and set aside.
03 - Reduce the heat to medium and add the butter to the same skillet. Once melted and foaming, add the minced garlic and sauté for 30 seconds until fragrant but not browned. Stir in the lemon zest and juice, allowing the sauce to simmer for 1 minute and thicken slightly. Fold in the chopped parsley.
04 - Return the cod fillets to the skillet, spooning the warm lemon garlic butter sauce over the fish repeatedly to coat evenly. Remove from heat and keep warm while preparing the vegetables.
05 - In a separate skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the asparagus and sugar snap peas, sautéing for 3-4 minutes until crisp-tender and bright green. Add the baby spinach and toss for 1 minute until just wilted. Season generously with salt and pepper.
06 - Divide the sautéed spring greens among four serving plates. Arrange a cod fillet atop each bed of vegetables and drizzle generously with the remaining lemon garlic butter sauce from the pan.
# Expert Advice:
01 -
- The lemon garlic butter comes together in minutes but tastes like something from a restaurant
- Cod is forgiving and almost impossible to overcook when you follow these simple cues
02 -
- Hot oil spatters if the fish is wet, so pat those fillets thoroughly
- Garlic burns fast and turns bitter, keep it moving in the butter
03 -
- Room temperature fish cooks more evenly, take it out of the fridge 20 minutes before cooking
- A splatter screen saves your stovetop from oil splashes