Ingredients:

  • 4 Cod Fillets (approx. 6 oz / 170g each), at least 1-inch thick
  • 1 tsp (6g) Kosher Salt
  • 1/2 tsp (1g) Freshly cracked black pepper
  • 1 tbsp (15ml) Extra virgin olive oil
  • 4 tbsp (56g) Unsalted butter, cubed
  • 4 cloves Garlic, minced (approx. 1.5 tbsp)
  • 1 large Lemon (zested and juiced)
  • 1 tsp (2g) Smoked paprika
  • 2 tbsp (8g) Fresh parsley, finely chopped

Instructions:

  1. Pat the 4 Cod Fillets (170g each) completely dry with paper towels. Season both sides with 1 tsp (6g) Kosher salt and 1/2 tsp (1g) freshly cracked black pepper. Let the fish sit for 5 minutes at room temperature while you mince the 4 cloves of garlic.
  2. Heat 1 tbsp (15ml) extra virgin olive oil in your skillet over medium high heat. Place fillets in the pan and don't touch them for 3-4 minutes. Wait until the edges turn opaque and white. Flip carefully using your fish spatula.
  3. Turn heat down to medium and add 4 tbsp (56g) unsalted butter to the pan. Toss in the minced garlic and 1 tsp (2g) smoked paprika. Cook 1 minute until the butter foams and smells nutty.
  4. Squeeze the lemon juice and add the zest directly into the bubbling butter. Baste the fish by spooning the lemon garlic butter over the fillets for the final 2 minutes. Check for doneness—the fish should flake easily with a fork and look milky white throughout.
  5. Garnish with 2 tbsp (8g) fresh parsley and serve immediately while the butter is still emulsified.