Easy Lemon Butter Cod

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

cod fillets

🥗Healthier: haddock

💰Cheaper: pollock

Haddock is a leaner option, while pollock is often less expensive.

Pat the cod fillets with paper towels.

Add them to a plate and coat them in the zest, garlic cloves, 2 tablespoons of olive oil and salt and pepper. Use your hands to cover the fish in the ingredients. Marinate for 15 minutes and up to 24 hours covered in the refrigerator.

Add the remaining 2 tablespoons to a large non-stick skillet over medium-high heat.

Once the oil begins to smoke lightly add in the fish and then turn the heat down to medium and add in the 2 teaspoons of butter.

Cook for 2 to 3 minutes or until lightly browned. Carefully flip over and cook for another 2 to 3 minutes or until it is cooked through. Set the fish to the side on a plate.

Deglaze the pan with the wine and cook over medium heat until there are 1 to 2 tablespoons remaining.

Remove the pan from the burner and whisk in the butter until melted and emulsified.

Finish the butter with lemon juice, dill, salt, and pepper.

Pour the sauce over the fish and serve it with the cooked Heinen’s Asparagus Risotto.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens