Ingredients:

  • 4 ling cod fillets, skin removed (about 6 oz / 170 g each)
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 2 tbsp olive oil (30 ml)
  • 1 tbsp unsalted butter (15 g)
  • 4 tbsp unsalted butter (60 g), cold and cubed
  • 1 garlic clove, minced
  • Zest of 1 lemon
  • 2 tbsp freshly squeezed lemon juice (30 ml)
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh dill, finely chopped (optional)
  • Salt and pepper, to taste

Instructions:

  1. Pat ling cod fillets dry with paper towels. Season both sides evenly with salt and pepper.
  2. Warm olive oil and butter over medium-high heat until hot and the butter is foaming.
  3. Place fillets in the skillet without crowding. Sear for 3-4 minutes on the first side, until golden brown and the edges look opaque. Flip carefully and cook for an additional 3 minutes or until cooked through (internal temperature about 145°F / 63°C). Remove fish from skillet and set aside, covered loosely with foil.
  4. Lower heat to medium. Add minced garlic to the skillet and sauté briefly (about 30 seconds) until fragrant. Add lemon zest and lemon juice, scraping up any browned bits from the pan. Whisk in cold butter pieces a few at a time until sauce is silky and emulsified. Stir in parsley and dill. Season with salt and pepper to taste.
  5. Spoon the lemon herb butter sauce over the ling cod fillets. Garnish with extra herbs and lemon wedges if desired.