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When making Lemon Butter Cod Skillet, the right ingredients make a big difference. Here’s what you need for this simple and tasty dish: - 4 cod fillets (about 6 ounces each) - 3 tablespoons unsalted butter - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 lemon (zest and juice) - Salt and pepper to taste - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) - 1 cup cherry tomatoes, halved - ½ cup green onions, chopped - Fresh parsley, chopped (for garnish) Each ingredient adds flavor and texture to the dish. Fresh cod is key; it should be firm and not fishy. Unsalted butter adds richness, while olive oil helps to cook the fish evenly. Garlic brings a nice aroma, and lemon adds brightness. Thyme gives a hint of earthiness, while cherry tomatoes bring sweetness and color. Green onions offer a mild bite, and parsley adds freshness. For more details on how to prepare this dish, check out the Full Recipe. Start by patting the cod fillets dry with paper towels. This step helps the fish crisp up nicely. Then, season both sides of the fillets with salt and pepper. This simple seasoning brings out the cod's natural flavor. Next, heat a large skillet over medium-high heat. Add two tablespoons of olive oil and one tablespoon of unsalted butter. Let the butter melt completely. The oil and butter mix adds great flavor and prevents sticking. Once the skillet is hot, gently add the seasoned cod fillets. Cook each side for three to four minutes. Look for a golden brown color and make sure the fish flakes easily with a fork. This will show that it is perfectly cooked. After the cod is done, take it out and set it aside on a plate. In the same skillet, lower the heat to medium. Add three cloves of minced garlic and sauté for about 30 seconds. You want it fragrant but not burnt. Then, toss in one cup of halved cherry tomatoes and one teaspoon of fresh thyme. Cook for another two minutes until the tomatoes soften. Now it’s time to make the sauce. Lower the heat and add the juice of one lemon and the remaining two tablespoons of butter. Stir until the butter melts and mixes well with the lemon juice. This creates a rich and zesty sauce. Carefully return the cooked cod to the skillet. Spoon some of the lemon-butter sauce over the top. Let it heat for about one minute. Finally, garnish with half a cup of chopped green onions and some fresh parsley. This adds a pop of color and flavor to your dish. For the complete experience, refer to the Full Recipe. Enjoy your meal! To keep your cod moist, start by patting the fillets dry. This helps them sear better. Use medium-high heat to cook them quickly. Avoid flipping the fish too soon; let it brown first. When you see a golden crust, flip it gently. Cook for about 3-4 minutes per side. This timing ensures your cod stays flaky and tender. To boost flavor, try adding herbs like dill or basil. Fresh parsley adds a nice touch as a garnish. If you want heat, a pinch of red pepper flakes works well. Lemon zest enhances the lemon flavor, making it brighter. Feel free to experiment with spices like paprika or cumin for a unique twist. This cod pairs well with light side dishes. A fresh green salad adds crunch and balance. Roasted asparagus or green beans make a great match. You can also serve it with rice or quinoa for a filling meal. These sides complement the lemon butter sauce beautifully. Enjoy the mix of flavors and colors on your plate! {{image_2}} You can swap cod for other fish. Try salmon, tilapia, or halibut. Each fish gives a unique taste and texture. Salmon is rich and buttery, while tilapia is mild and flaky. Adjust the cooking time as needed. Salmon needs a few more minutes, but tilapia may cook faster. Want a plant-based version? Use tofu or chickpeas instead of fish. For tofu, press it to remove extra water, then cube it. Sauté the tofu until golden. For chickpeas, add them to the skillet with tomatoes. Use vegetable broth instead of butter to make a rich sauce. You can change the veggies in this dish. Instead of cherry tomatoes, try bell peppers or zucchini. Add spinach for a fresh twist. You can also use fresh herbs like basil or dill. Just remember that each swap will change the dish's overall flavor. To store your Lemon Butter Cod Skillet leftovers, let them cool first. Place the cod and sauce in an airtight container. This helps keep the fish fresh. You can store it in the fridge for up to three days. Make sure to seal the container well. You don’t want any odors from your fridge getting in. If you want to keep the dish longer, freezing works well. However, I recommend freezing only the cod and sauce. The tomatoes and herbs may not thaw well. To freeze, let the cod and sauce cool completely. Transfer them to a freezer-safe bag or container. Remove as much air as you can before sealing it. You can keep it frozen for up to two months. When you are ready to eat, just thaw it in the fridge overnight. To reheat your cod without drying it out, use low heat. You can use a skillet or microwave. If using a skillet, add a splash of water or broth. This helps keep the fish moist. Heat it over low heat for about five minutes. If using a microwave, cover the dish with a damp paper towel. This creates steam and keeps it juicy. Heat in short bursts, checking often to avoid overcooking. Yes, you can use frozen cod. Just make sure to thaw it before cooking. Place the frozen fillets in the fridge overnight or run them under cold water. This helps keep the fish moist and tasty. I love pairing this dish with simple sides. Here are some great options: - Steamed broccoli - Garlic mashed potatoes - Rice pilaf - A fresh green salad These sides complement the cod's flavors well. Check the cod for its color and texture. The fish should turn opaque and flake easily with a fork. This usually takes about 3-4 minutes per side. If it's still translucent, give it more time. You can prep some parts ahead. Cook the cod and store it in the fridge. To reheat, place it in a skillet on low heat. Add a splash of water to keep it moist. You can also make the lemon-butter sauce ahead of time. If you don't have fresh thyme, use dried thyme. You can also try other herbs like oregano or parsley. They both add a nice touch to the dish. Just remember, dried herbs are stronger, so use less. For the complete cooking process, check the Full Recipe. In this blog post, we explored a simple recipe for lemon butter cod. We went through each ingredient and step, ensuring a flavorful and moist dish. You learned cooking tips and variations like using other proteins or making it vegan. Storing leftovers and reheating methods are essential for enjoying your meal later. Remember, cooking is about fun and creativity. Enjoy making this dish, and feel free to customize it! Happy cooking!

Lemon Butter Cod Skillet

Experience the delightful flavors of Lemon Butter Cod Skillet with this easy recipe! In just 25 minutes, you’ll be treating your family to tender cod fillets seared to perfection and drizzled in a zesty lemon butter sauce. With fresh cherry tomatoes and a hint of thyme, this dish is a must-try for seafood lovers. Click through to discover this quick and flavorful recipe that will elevate your dinner game!
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Ingredients
  

4 cod fillets (about 6 ounces each)

3 tablespoons unsalted butter

2 tablespoons olive oil

3 cloves garlic, minced

1 lemon (zest and juice)

Salt and pepper to taste

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

1 cup cherry tomatoes, halved

½ cup green onions, chopped

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Cod: Pat the cod fillets dry with paper towels and season both sides with salt and pepper.

    Heat the Skillet: In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat until melted and hot.

      Cook the Cod: Add the cod fillets to the skillet and cook for 3-4 minutes per side, or until the fish is golden brown and easily flakes with a fork. Remove the fillets from the skillet and set aside on a plate.

        Sauté Garlic and Tomatoes: In the same skillet, reduce heat to medium and add the minced garlic. Sauté for 30 seconds until fragrant. Then add the cherry tomatoes, thyme, and lemon zest. Cook for an additional 2 minutes, stirring occasionally until the tomatoes begin to soften.

          Add Lemon Juice and Butter: Lower the heat, then add the lemon juice, remaining butter, and stir until the butter has melted and the sauce is well combined.

            Return Cod to Skillet: Carefully place the cooked cod back into the skillet, spooning some of the lemon-butter sauce over the top. Allow it to heat through for another minute.

              Garnish and Serve: Sprinkle chopped green onions and parsley over the dish, then serve immediately.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4