Creamy Lemon Pan Seared Cod

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.