Lemon Garlic Butter Cod

Ingredients

• 4cod fillets, about 150 g each, patted dry
• 1 tspsalt
• 2 ozunsalted butter
• 3 clovesgarlic, minced
• 1lemon, juiced
• 1/4 ozfresh parsley, chopped

Method

1. 1

   Pat the cod completely dry on both sides and season with the salt. Wet fish will not brown; it will release water and poach itself gray.

2. 2

   Melt half the butter in a large skillet over medium-high heat. Lay the fillets in and leave them completely alone for 4 minutes, until the underside is golden and the fish has turned opaque about two-thirds of the way up the side.

3. 3

   Turn the fillets carefully and cook for another minute, no more. Lift them onto a warm plate while the very center still looks a shade underdone — it will finish on the plate.

4. 4

   Turn the heat to low, add the rest of the butter and the garlic, and stir for thirty seconds until it smells sweet. Take the pan off the heat, add the lemon juice and the parsley, and swirl.

5. 5

   Pour the sauce over the fish, along with any juices that have collected on the plate.