Ingredients:

  • 2 (6-ounce / 170g) cod fillets, skin on or off, about 1-inch thick
  • 1 tablespoon / 15 ml olive oil
  • 1/2 teaspoon / 3g kosher salt
  • 1/4 teaspoon / 1g black pepper
  • 1 tablespoon / 15g unsalted butter
  • 2 tablespoons / 30g unsalted butter
  • 2 cloves garlic, minced (about 1 teaspoon / 5g)
  • 2 tablespoons / 30 ml dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 2 tablespoons / 30 ml fresh lemon juice
  • 2 tablespoons / 5g chopped fresh parsley
  • 1 tablespoon / 3g chopped fresh chives
  • 1/4 teaspoon / 1g red pepper flakes (optional, for a touch of heat)
  • Pinch of salt and pepper

Instructions:

  1. Pat the cod fillets dry with paper towels. Season both sides with salt and pepper.
  2. Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Place the cod fillets in the skillet, presentation-side down (if skin-on, skin-side down).
  3. Sear for 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C). The fish should be opaque and flake easily with a fork.
  4. While the cod is cooking (or after removing it from the pan and keeping it warm), melt butter in the same skillet. Add garlic and cook until fragrant (about 30 seconds).
  5. Pour in the white wine and cook for 1-2 minutes, scraping up any browned bits from the bottom of the pan.
  6. Stir in lemon juice, parsley, chives, and red pepper flakes (if using). Season with a pinch of salt and pepper. Taste and adjust seasoning as needed.
  7. Spoon the lemon-herb butter sauce over the seared cod fillets and serve immediately.