Ingredients
- 2 cod fillets 6 ounces each
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons canola oil
- 1 tablespoon unsalted butter
- 1 small lemon cut into wedges
- 2 tablespoons fresh parsley finely chopped
Instructions
- Pat the cod fillets dry with paper towels and season both sides with salt and pepper.
- Heat the canola oil in a large skillet over medium-high heat until shimmering but not smoking.
- Carefully add the cod fillets to the skillet and cook for 3 minutes until the underside is golden.
- Flip the cod, add butter to the skillet, and baste the fillets with the melted butter for 2 minutes or until the fish is opaque and flakes easily with a fork.
- Remove the skillet from heat, garnish the cod with fresh parsley and lemon wedges, and serve immediately.