Ingredients:

  • 2 (6-ounce/170g) cod fillets, skin on or off, preferably center cut
  • 1 tablespoon olive oil (15 ml)
  • 1 tablespoon unsalted butter (15 g)
  • 1/4 teaspoon sea salt (1.5 g)
  • 1/4 teaspoon freshly ground black pepper (1.5 g)
  • 2 tablespoons all-purpose flour (30 g), for dredging (optional, for extra crispiness)
  • 4 tablespoons unsalted butter (56 g)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lemon juice (30 ml)
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh chives
  • 1/4 teaspoon red pepper flakes (optional, for a little kick) (1.5 g)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Pat cod fillets dry with paper towels. Season with salt and pepper. If using flour, lightly dredge each fillet, shaking off excess.
  2. Heat olive oil and butter in a large non-stick skillet over medium-high heat until shimmering.
  3. Place cod fillets in the hot skillet, presentation side down (if skin on). Cook for 4-5 minutes, or until golden brown and crispy.
  4. Flip the cod fillets and cook for another 3-4 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  5. While the cod is cooking, melt butter in a small saucepan over medium heat. Add garlic and red pepper flakes (if using) and cook for 1 minute, or until fragrant.
  6. Remove from heat and stir in lemon juice, parsley, and chives. Season with salt and pepper to taste.
  7. Place the pan-fried cod on plates and spoon the lemon-herb butter sauce generously over the top. Serve immediately.