Ingredients:

  • 4 (6-oz) Cod Fillets, 1-inch thick, skinless
  • 1.5 tsp Fine Sea Salt
  • 1 tsp Freshly Cracked Black Pepper
  • 2 tbsp Grapeseed Oil
  • 3 tbsp Unsalted Butter, cold and cubed
  • 3 Garlic Cloves, smashed and peeled
  • 1 Lemon, half sliced into rounds and half juiced
  • 2 sprigs Fresh Thyme
  • 1/4 cup Fresh Flat-Leaf Parsley, finely chopped
  • 0.5 tsp Aleppo Pepper

Instructions:

  1. Pat 4 (6 oz) Cod Fillets completely dry with paper towels. Note: This ensures a crispy sear rather than steaming.
  2. Sprinkle 1.5 tsp Fine Sea Salt and 1 tsp Freshly Cracked Black Pepper over both sides of the fillets.
  3. Add 2 tbsp Grapeseed Oil to a large skillet over medium high heat until the oil shimmers and barely wisps smoke.
  4. Place the fillets in the pan. Note: Lay them away from you to avoid oil splashes.
  5. Cook for 4 minutes until a deep golden crust forms and the fish releases easily.
  6. Carefully turn the fillets over with a fish spatula.
  7. Drop in 3 tbsp cold cubed butter, 3 smashed garlic cloves, and 2 sprigs of thyme.
  8. Tilting the pan slightly, use a spoon to continuously pour the foaming butter over the fish for 3 minutes until the fish is opaque and flaky.
  9. Add the juice from half a lemon and the 0.5 tsp Aleppo Pepper into the butter.
  10. Remove from heat, top with sliced lemon rounds and 1/4 cup chopped parsley, and let rest for 2 minutes.