Ingredients:

  • 4 cod loins (approx. 6 oz each)
  • 2 tbsp grapeseed or avocado oil
  • 0.5 tsp fine sea salt
  • 0.25 tsp fresh cracked black pepper
  • 3 tbsp unsalted butter, cold and cubed
  • 4 cloves garlic, thinly sliced
  • 1 large lemon, zested and juiced (approx 2 tbsp juice)
  • 0.25 cup fresh parsley, roughly chopped

Instructions:

  1. Remove cod from the refrigerator 10 minutes prior to cooking. Use paper towels to press firmly on all sides of the fish to remove all surface moisture. Season with salt and pepper immediately before cooking.
  2. Heat a 12-inch cast iron or stainless steel skillet over medium-high heat. Add the grapeseed oil. Once the oil is shimmering and just beginning to smoke, place the cod loins in the pan, laying them away from you to avoid splashes.
  3. Sear the fish undisturbed for 4-5 minutes until a golden-brown crust forms and the fish releases naturally from the pan. Carefully flip using a fish spatula.
  4. Reduce heat to medium-low. Move the fish to one side of the pan. Add the sliced garlic and cook for 1 minute until fragrant but not brown. Add the lemon juice and zest.
  5. Add the cold cubed butter one piece at a time, whisking the pan liquid gently to emulsify into a thick sauce. Baste the fish with the sauce, stir in the parsley, and serve immediately.