What You’ll Need

  • 1 to 1½ lb cod filets (cut into 3 equal portions, ~4-6 oz each)

  • Zest of 1 lemon

  • 3 Tbsp lemon juice

  • ½ cup heavy cream

  • 2 Tbsp chicken stock or water

  • 2 cloves garlic, minced

  • 2 Tbsp butter

  • Salt & freshly ground black pepper

  • Fresh parsley, chopped (for garnish)

  • Lemon slices (for serving)

 

Let’s Cook

  1. Make the Lemon-Cream Sauce
    In a small saucepan over medium heat, combine lemon zest, lemon juice, chicken stock (or water), garlic, and ¼ tsp salt. Bring to a gentle simmer, then reduce heat to low. Whisk in heavy cream and let simmer for about 5 minutes, whisking occasionally so it thickens slightly.

  2. Season the Cod
    Pat cod fillets dry with paper towels. Season both sides with salt and pepper.

  3. Sear the Cod
    In a skillet over medium-high heat, melt 2 Tbsp butter until it's hot and foamy. Add cod fillets; sear 2–3 minutes per side until golden crust forms and fish is cooked through (flakes easily with a fork).

  4. Serve
    Place cod on plates or a platter. Spoon the warm lemon-cream sauce over the top. Garnish with chopped parsley and lemon slices.

Written by Lucas Murdock

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