Ingredients:

  • 2 (6-ounce/170g each) skinless cod fillets
  • 2 tablespoons (30 ml) olive oil
  • 1 tablespoon (15 g) unsalted butter
  • 1 clove garlic, minced
  • 1 sprig fresh thyme
  • Sea salt and freshly ground black pepper, to taste
  • 2 tablespoons (30g) unsalted butter (optional lemon butter sauce)
  • 1 tablespoon (15 ml) lemon juice, freshly squeezed (optional lemon butter sauce)
  • 1 tablespoon chopped fresh parsley (optional lemon butter sauce)

Instructions:

  1. Pat the cod fillets completely dry with paper towels. Season generously on all sides with salt and pepper.
  2. Place the skillet over medium-high heat. Add the olive oil. The oil should shimmer, but not smoke.
  3. Carefully place the cod fillets in the hot pan, leaving space between them. Do not overcrowd the pan; cook in batches if needed.
  4. Sear the cod, undisturbed, for 4-6 minutes, or until a deep golden-brown crust forms on the bottom. The fish should release easily from the pan.
  5. Reduce the heat to medium. Add the butter, minced garlic, and thyme sprig to the pan.
  6. Tilt the pan and use a spoon to baste the cod with the melted butter, garlic, and thyme-infused oil. Continue cooking for another 4-6 minutes, or until the cod is cooked through and flakes easily with a fork (an internal temperature of 145°F/63°C is ideal).
  7. While the cod is resting, melt the butter in a small saucepan over medium heat. Stir in the lemon juice and parsley (optional lemon butter sauce).
  8. Serve the seared cod hot, drizzled with the lemon butter sauce (if using).