Ingredients:

  • 2 (6 oz) black cod fillets, skin-on
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 2 tbsp avocado oil
  • 3 tbsp unsalted butter
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic, smashed
  • 1 sprig fresh thyme

Instructions:

  1. Remove the black cod fillets from the refrigerator 15–20 minutes before cooking to take the chill off.
  2. Use paper towels to pat the fillets completely dry on all sides, including the skin.
  3. Season the fillets generously with 1 tsp kosher salt and 1/2 tsp freshly cracked black pepper just before cooking.
  4. Place a heavy-bottomed skillet over medium-high heat and add 2 tbsp avocado oil, heating until the oil shimmers and barely begins to smoke.
  5. Carefully place the fillets skin-side down in the pan and press down lightly with a spatula for 10 seconds to ensure full skin contact.
  6. Sear undisturbed for 4–5 minutes until the edges of the fish turn opaque and the skin releases naturally from the pan.
  7. Flip the fillets carefully using a fish spatula.
  8. Immediately lower the heat to medium and add 3 tbsp unsalted butter, 2 cloves smashed garlic, and 1 sprig fresh thyme.
  9. Stir in 1 tbsp fresh lemon juice and, as the butter foams, tilt the pan and use a large spoon to continuously pour the bubbling lemon butter over the fish for 2–3 minutes.
  10. Remove the fish from heat once the thickest part of the fillet reaches an internal temperature of 145°F (63°C).