Ingredients
- 4 6 oz Cod filets raw, skinless, each about 6 ounces and 1 inch thick; thawed if frozen and pin bones removed
1 Tbsp All-Purpose Flour
½ tsp Paprika
½ tsp Onion Powder- ¼ tsp Dried Thyme
¼ tsp Dried Oregano
⅛ tsp Cayenne Pepper
¾ tsp Salt to taste
¾ tsp Ground Black Pepper freshly ground
5 Tbsp Butter cut into 1 tbsp. pieces, divided
1 Tbsp. Olive Oil- 1 Tbsp. Minced Garlic
1½ Tbsp. Chicken broth low sodium
1½ Tbsp. Lemon juice fresh
1 Tbsp. Parsley chopped fresh
Instructions
- Pat the cod dry. Mix flour, paprika, onion powder, dried thyme, dried oregano, cayenne, salt, and pepper in a small bowl. Sprinkle and spread the mixture evenly over both sides of all four fillets.
- Heat a large nonstick skillet over medium-high heat. Melt 1 tablespoon of the butter with the olive oil. Add cod in a single layer, leaving space between the pieces. Cook about 3–4 minutes per side, turning gently with a broad spatula, until the thickest part reaches 145°F (63°C). Cook longer as needed for thicker fish. Transfer to serving plates.
- Reduce the heat to medium-low and let the skillet cool slightly. Add the remaining 4 tablespoons butter. When melted, stir in the garlic and cook briefly, about 15–30 seconds, just until fragrant.
- Remove the skillet from the heat. Carefully stir in the chicken broth and lemon juice. Spoon the sauce over the cod and sprinkle with the fresh parsley. Serve promptly.
Notes
The original ingredient amounts are retained. Four fillets make four servings. Cooking times are estimates for roughly 1-inch-thick fillets; use a food thermometer to check the center. The five tablespoons butter are divided into one for searing and four for the sauce. No nutrition calculation is supplied.
