Ingredients:

  • 1.5 lbs fresh cod fillets, cut into 4 portions
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp smoked paprika
  • 1 tbsp avocado oil
  • 3 tbsp unsalted butter, cold and cubed
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, finely chopped
  • 1/2 tsp lemon zest

Instructions:

  1. Dry the fish. Use paper towels to pat the 1.5 lbs of cod fillets completely dry on all sides.
  2. Season thoroughly. Mix the salt, pepper, and smoked paprika, then sprinkle evenly over both sides of the fillets.
  3. Heat the pan. Add 1 tbsp avocado oil to a large skillet over medium high heat until the oil shimmers and barely wisps smoke.
  4. Sear the first side. Carefully lay the fish in the pan. Press down gently for 5 seconds.
  5. Wait for release. Cook for 3-4 minutes without moving the fish until the edges are opaque and the bottom is golden.
  6. Flip carefully. Use a thin spatula to turn the fillets over.
  7. Create the sauce. Lower the heat to medium and drop in the 3 tbsp cold cubed butter and 4 cloves of minced garlic.
  8. Baste the fish. Once the butter melts and foams, tilt the pan and spoon the garlic butter over the cod repeatedly for 2 minutes until the fish flakes easily with a fork.
  9. Add acidity. Stir in the 1 tbsp lemon juice, zest, and parsley, then remove the pan from the heat immediately.
  10. Rest and serve. Let the fish sit in the pan for 2 minutes before plating.