Ingredients:

  • 2 (6-8 ounce / 170-225g) skin-on cod fillets, skin scored lightly
  • 1 tablespoon / 15ml olive oil
  • 2 tablespoons / 30g unsalted butter
  • 1/4 cup / 30g all-purpose flour, seasoned with salt and black pepper to taste
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons / 57g unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Pat the cod fillets dry with paper towels. Season generously with salt and pepper. Dredge the skin side of each fillet in the seasoned flour, shaking off any excess.
  2. Heat the olive oil and butter in a large non-stick skillet over medium-high heat until shimmering. Place the cod fillets skin-side down in the hot pan. Press down gently on the fillets with a spatula for the first minute to ensure even contact with the pan.
  3. Reduce the heat to medium. Cook the fish, skin-side down, for 6-8 minutes, or until the skin is crispy and golden brown. Do not move the fillets while the skin is searing!
  4. Gently flip the cod fillets and cook for another 2-4 minutes, or until the fish is cooked through and flakes easily with a fork (or the internal temperature reaches 145°F/63°C).
  5. While the fish is cooking, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for 30 seconds, or until fragrant.
  6. Stir in the lemon juice, parsley, chives, and red pepper flakes (if using). Season with salt and pepper to taste. Simmer for 1 minute, or until the sauce is slightly thickened.
  7. Spoon the lemon-herb butter sauce over the pan-fried cod fillets and serve immediately.