Ingredients:

  • 2 cod fillets, approx 6 oz (170g) each
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 tbsp (15ml) avocado oil
  • 3 tbsp (42g) unsalted butter, cubed and chilled
  • 1 small shallot, finely minced
  • 2 cloves (6g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 1 tbsp (4g) fresh parsley, chopped
  • 1 tsp (1g) fresh thyme leaves
  • 1 tbsp (15ml) dry white wine

Instructions:

  1. Pat the cod fillets bone-dry on all sides using paper towels to ensure a proper sear.
  2. Season both sides of the fillets with kosher salt and cracked black pepper immediately before cooking.
  3. Heat avocado oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.
  4. Lay fillets in the pan, pressing down lightly for 10 seconds. Cook undisturbed for 3-4 minutes until a golden-brown crust forms.
  5. Flip the fillets and cook for another 2-3 minutes until opaque and flaky. Remove fish to a plate to rest.
  6. Lower heat to medium in the same pan. Sauté minced shallots and garlic for 1 minute until fragrant.
  7. Stir in white wine and lemon juice; simmer for 2 minutes until the liquid reduces by half.
  8. Remove the pan from heat entirely. Whisk in chilled butter cubes one by one until the sauce is glossy and thickened.
  9. Stir in lemon zest, chopped parsley, and thyme leaves before spooning the sauce over the cod.