Step 1: Prepare the cod fillets
Start by patting the cod fillets dry with paper towels. This is important to ensure a nice sear and to prevent excess moisture in the pan. Season both sides of the fillets with salt and pepper. Then lightly coat each fillet with flour and shake off any excess flour. The flour will help create a golden brown crust on the fish.
Step 2: Fry the cod
Heat the olive oil and 1 tablespoon of butter in a large non-stick frying pan over medium heat. When the butter melts and starts to sizzle, add the cod fillets to the pan. Fry for 3–4 minutes on one side, or until the underside is golden brown and crispy. Carefully turn the fillets and fry for a further 2–3 minutes on the other side, depending on the thickness of the fish. The cod is ready when it flakes easily with a fork and reaches a core temperature of 60°C. Transfer the fried fillets to a plate and cover loosely with foil to keep them warm.
Step 3: Make the Lemon Butter Sauce
In the same pan, reduce the heat to medium and add 3 tablespoons of butter. Once the butter has melted, add the minced garlic and cook for about 30 seconds until fragrant – be careful not to burn the garlic. Add the lemon juice and scrape up any browned bits from the bottom of the pan as they add a rich flavour. For a slightly thinner sauce, add chicken or vegetable stock at this stage and simmer for a minute. Finish by stirring in the lemon zest (if using) and chopped parsley. Season with salt and pepper.
Step 4: Serve and enjoy:
the recipe on the next page
