I love to cook fish in a cast iron skillet. The filets get a nice sear, cook very quickly, and don’t stick. Deglazing the pan with an easy lemon butter sauce makes a quick and delicious meal.
I used fresh lemon thyme from my garden instead of parsley when I made it this time. If I didn’t have fresh thyme, I would have just used the parsley.
Skillet Cod in Scallion Lemon Butter Sauce
4-6 pieces of cod
4 Tbs unsalted butter, divided
3 large cloves of garlic, minced
1 fresh lemon, juiced
1 Tbs fresh thyme leaves or 2 Tbs fresh parsley (or 1 tsp dried parsley) **
1 bunch (4-6) green onions, thinly sliced
Additional salt, if needed
1 ½ tsp sweet paprika
½ tsp salt
½ tsp garlic powder
¼ tsp black pepper
¼ tsp hot paprika
Stir together seasonings in a small bowl. Pat fish dry with paper towels and then sprinkle seasonings on all sides of the cod filets.
Heat a large skillet (cast iron skillet, if possible) over medium-high heat until hot. Reduce heat to medium heat and add 2 Tbs butter to the skillet. Cook cod filets in the skillet for 2 minutes on each side, or until barely cooked through (do not overcook). Remove fish from pan, place in a serving dish, and cover with foil.
Add 2 additional tablespoons of butter to skillet. Add garlic and cook for 1-2 minutes. Stir in lemon juice and fresh thyme or parsley. Stir to deglaze pan. Taste sauce and add additional salt, if needed. Stir in green onions and immediately pour sauce over cod filets and serve.
**NOTE: I used fresh lemon thyme from my garden instead of parsley. If I didn’t have fresh thyme, I would have just used the parsley. I don’t care for dried thyme in this recipe.