Classic Cod with Lemon Butter
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Last updated
- Prep
- 10 min
- Cook
- 35–45 minutes
- Yield
- 4 servings
Main Coursecodlemon butterweeknight dinnerfamily dinner
Ingredients
- 4 evenly sized cod fillets, about 6 oz each, that meet the recommendation conditions
- 2 tsp kosher salt
- 1/2 tsp ground white pepper
- 2 tbsp olive oil, divided
- 4 tbsp unsalted butter
- 2 cloves garlic, thinly sliced
- Finely grated zest and juice of 1 lemon
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill
- Flaky salt and lemon wedges, for serving
Method
Prepare
- Pat every cod fillet dry and season with the kosher salt and white pepper.
- Place each fillet in its own food-safe pouch with a small drizzle of olive oil. Seal the pieces flat without stacking or overlapping them.
Cook
- Set the water bath to 127°–135°F.
- Cook for 35–45 minutes for immediate service after the thermometer check.
- Slice the garlic, chop the herbs, and prepare the lemon zest and juice for the finish.
Finish
- Use clean utensils to remove the cod, discard the pouch liquid, and pat every piece completely dry.
- Heat the remaining olive oil in a clean skillet and color the cod lightly on both sides, handling the fillets gently.
- Move the cod to clean plates. Melt the butter with the garlic in the skillet, then take the pan off the heat and stir in the lemon zest, lemon juice, parsley, and dill.
Check before serving
- Use a food thermometer at the thickest point. It must reach 145°F. If any part is below that temperature, keep cooking and check it again.
Serve
- Once every fillet passes the thermometer check, spoon over the lemon butter and finish with flaky salt.
- Serve immediately with lemon wedges.
Want another texture or thickness?
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