Cod with Olive Oil and Lemon
A simple, elegant dish of pan-seared cod fillets finished with a bright lemon and olive oil sauce, served with crusty bread to soak up every drop.
- Total time
- 25 min
- Servings
- 4
- Calories
- 420
- Protein
- 32g
Ingredients
- 4 filets cod fillets
- ½ cup olive oil
- 2 whole lemon
- 4 cloves garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 loaf crusty bread
Instructions
- 1
Pat the 4 cod fillets dry with paper towels and season both sides with 1 tsp salt and 1/2 tsp black pepper.
- 2
Heat 1/4 cup olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 3
Place the cod fillets in the skillet, skin-side down if they have skin, and cook without moving until golden brown, about 4 minutes.
- 4
Flip the fillets and add the 4 sliced garlic cloves and the zest of 1 lemon. Cook until the fish is opaque and flakes easily, about 3 more minutes.
- 5
Remove the fish to a plate. Turn the heat to low and add the juice of 2 lemons and the remaining 1/4 cup olive oil to the skillet, scraping up any browned bits.
- 6
Stir the sauce for 1 minute until slightly thickened and fragrant. Pour it over the fish.
- 7
Serve hot with the crusty bread, sliced, for dipping into the sauce.
Tools you’ll need
- Large skillet
- Cutting board
- Chef's knife
- Zester or grater
- Citrus juicer
- Tongs
- Plate
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