Ingredients:

  • 2 (6-ounce/170g) cod fillets, skin on or off, about 1-inch thick, patted dry
  • 1 tablespoon (15 ml) olive oil
  • 1 tablespoon (15g) unsalted butter
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons (57g) unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons (30 ml) fresh lemon juice
  • 2 tablespoons (loosely packed) chopped fresh parsley
  • 1 tablespoon (loosely packed) chopped fresh chives
  • 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Pat the cod fillets completely dry with paper towels. Season both sides generously with salt and pepper.
  2. Melt the butter in a small saucepan over medium heat. Add the minced garlic and cook until fragrant (about 30 seconds), being careful not to burn it. Stir in the lemon juice, parsley, chives, and red pepper flakes (if using). Season with salt and pepper to taste. Keep warm over very low heat.
  3. Heat the olive oil and butter in the large skillet over medium-high heat.
  4. Once the oil is shimmering and the pan is hot, carefully place the cod fillets in the skillet, presentation side down first if skin-on.
  5. Cook for 4-5 minutes per side, or until the cod is cooked through and flakes easily with a fork, and is golden brown. Reduce heat if the cod starts to brown too quickly.
  6. Transfer the cod fillets to plates. Spoon the lemon-herb butter sauce generously over the fish.