🧂 Ingredients

For the Cod:

• 4 cod fillets (about 150–200 g each)
• Salt and pepper to taste
• ½ cup all-purpose flour (for dredging)
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter

For the Lemon Butter Sauce:

• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• Juice of 1 lemon (about 3 tablespoons)
• Zest of 1 lemon (optional, for extra brightness)
• ¼ cup chicken or vegetable broth (optional for a thinner sauce)
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

👩‍🍳 Instructions

1. Step 1: Prepare the Cod Fillets
   Pat the cod fillets dry with paper towels to remove excess moisture. Season both sides with salt and pepper, then dredge lightly in all-purpose flour, shaking off the excess. This helps create a crispy golden crust.
2. Step 2: Pan-Fry the Cod
   Heat olive oil and 1 tablespoon butter in a large non-stick skillet over medium-high heat. Once sizzling, add the cod fillets. Cook for 3–4 minutes on the first side until golden, then flip and cook for another 2–3 minutes. The cod is done when it flakes easily with a fork and reaches 60°C (140°F). Transfer to a plate and cover loosely with foil.
3. Step 3: Make the Lemon Butter Sauce
   Reduce the heat to medium and add 3 tablespoons butter to the same pan. Once melted, add minced garlic and sauté for about 30 seconds until fragrant. Pour in lemon juice, scraping up browned bits from the pan. Add broth if you prefer a thinner sauce. Stir in lemon zest (if using) and chopped parsley. Season with salt and pepper to taste.
4. Step 4: Serve and Enjoy
   Return cod fillets to the pan, spoon the lemon butter sauce over each, and warm briefly. Serve with roasted vegetables, mashed potatoes, or a fresh salad. Spoon extra sauce over the fish just before serving.