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Lemon Garlic Butter Cod with Crispy Skin

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Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Difficulty: Easy/Intermediate (mastering the skin is key)
Cost: $$$

Ingredients

For the Cod:

  • 2 (6-8 oz / 170-225g) skin-on cod fillets, about 1-inch thick at the thickest part

  • Kosher salt

  • Freshly ground black pepper

  • 1 tablespoon neutral, high-smoke-point oil (like avocado, grapeseed, or refined olive oil)

  • 1 tablespoon all-purpose flour or cornstarch (optional, for extra-crisp skin)

For the Lemon Garlic Butter Sauce:

  • 3 tablespoons unsalted butter, cold, divided

  • 3 large garlic cloves, minced or thinly sliced

  • ¼ cup (60 ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio) or chicken broth

  • Zest of 1 lemon

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons chopped fresh parsley, dill, or chives (or a mix)

  • Optional: 1 teaspoon small capers, rinsed

For Serving:

  • Lemon wedges

  • Steamed asparagus, green beans, or broccolini

  • Roasted baby potatoes, mashed potatoes, or orzo

Instructions

Step 1: The Critical Prep – Dry the Skin

  1. Pat Dry: At least 15 minutes before cooking, remove the cod fillets from the refrigerator. Use paper towels to pat the skin and flesh extremely dry. This is the single most important step for crispy skin. Place them skin-side up on a plate, uncovered, to air-dry in the fridge.

  2. Season: Just before cooking, season both sides of the fillets generously with kosher salt and black pepper. If using, very lightly dust the skin side only with a whisper of flour or cornstarch (about ½ tsp per fillet). Pat it on and shake off any excess. This creates an additional barrier for moisture and enhances crispiness.

Step 2: Sear the Skin to Perfection

  1. Heat a medium stainless steel or cast iron skillet over medium-high heat for 2 minutes. Add the neutral oil and swirl to coat.

  2. Once the oil is shimmering and just beginning to smoke, carefully place the cod fillets in the pan skin-side down. They should sizzle loudly upon contact. Immediately reduce the heat to medium.

  3. DO NOT MOVE THEM. Press down gently on each fillet with a flexible fish spatula for the first 10 seconds to ensure full skin contact. Let them cook, undisturbed, for 5-7 minutes. The cook time depends on thickness. Cook until the skin is deeply golden brown and crispy, and you can see the cooked opaque color creeping ⅔ of the way up the sides of the fillet.

Step 3: Flip and Gently Finish

  1. Using a thin, flexible fish spatula, gently loosen the fillets from the pan. Carefully flip them to cook on the flesh side for 1-2 minutes, just until opaque and flaky. The residual heat will continue to cook the fish.

  2. Transfer the cod, skin-side up (to keep it crisp), to a warm plate. Tent loosely with foil.

Step 4: Create the Pan Sauce

  1. Reduce the heat to medium-low. Add 1 tablespoon of the cold butter to the skillet. Once melted, add the minced garlic and cook for just 30-60 seconds until fragrant but not browned.

  2. Pour in the white wine (or broth) to deglaze the pan, scraping up all the glorious browned bits (fond) from the bottom. Let it simmer and reduce by half, about 1-2 minutes.

  3. Reduce heat to low. Stir in the lemon zest, lemon juice, and optional capers. Whisk in the remaining 2 tablespoons of cold butter, one piece at a time, until the sauce is glossy and slightly thickened.

  4. Remove from heat. Stir in the fresh herbs. Taste the sauce and season with a pinch of salt and pepper if needed.

Step 5: Plate and Serve Immediately

  1. Spoon the warm lemon garlic butter sauce onto two plates or shallow bowls.

  2. Place the crispy-skinned cod fillets on top of the sauce, skin-side up to showcase the crisp.

  3. Garnish with an extra sprinkle of fresh herbs and a lemon wedge. Serve immediately with your chosen sides.

Chef’s Notes & Tips for Perfect Crispy Skin

  • The Fish: Seek out thick, firm, skin-on cod fillets (or black cod, sea bass, or salmon). Ask your fishmonger to scale the skin if needed. The fillets must be of even thickness for even cooking. If the tail end is very thin, you can tuck it under.

  • Dry, Dry, Dry: Moisture is the enemy of crisp. Patting dry and air-drying in the fridge is non-negotiable. The skin should look matte and dry before it hits the pan.

  • The Pan & Heat: A heavy, oven-safe skillet is essential for even heat. Start hot to sear, then lower to medium to render the fat and crisp the skin without burning. If the skin is browning too fast, lower the heat. If it’s not sizzling, wait for the pan to get hotter.

  • The Flip of Faith: Be confident when flipping. Use a thin spatula, get fully underneath, and flip in one decisive motion. If the skin sticks, it likely needs another 30-60 seconds to release naturally.

  • Sauce Variations: For a creamier sauce, add 2 tbsp of heavy cream or crème fraîche after reducing the wine. For a briny kick, add a few slices of preserved lemon with the garlic.

Nutrition Information (Per Serving, 1 cod fillet with sauce)

  • Calories: ~380

  • Total Fat: 26g

  • Saturated Fat: 12g

  • Cholesterol: 125mg

  • Sodium: 450mg (varies with seasoning)

  • Total Carbohydrates: 4g

  • Dietary Fiber: 0g

  • Total Sugars: 1g

  • Protein: 32g

Note: Nutritional values are estimates calculated using standardized databases. Values will vary based on the exact size of fillets, the amount of sauce used, and specific ingredients. This is a high-protein, low-carb dish rich in healthy fats, primarily from the fish and butter.

The Last Word: Why This Recipe Defines Elegant Simplicity

Lemon Garlic Butter Cod with Crispy Skin is more than a quick dinner; it’s a lesson in technique that yields extraordinary results from ordinary ingredients. It celebrates the contrast of textures—the shattering crispness of the skin against the meltingly tender flesh—and the balance of clean, bright lemon and rich, nutty butter. The act of creating a luxurious pan sauce from the very same skillet is the final, satisfying touch that ties the dish together.

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