10 minutes
A delicious and simple recipe for perfectly pan-seared cod fillets topped with a rich garlic-thyme butter.
Cod fillets, skinless
0 oz
teaspoons
Black Pepper, ground
teaspoons
tablespoons
Unsalted Butter, cut into ½-inch cubes
tablespoons
Garlic Clove, crushed and peeled
each
sprigs
each
1. Prepare the Cod Fillets
Pat the cod fillets dry with paper towels to remove any excess moisture. Season the fillets generously on all sides with kosher salt and ground black pepper.
2. Heat the Oil and Sear the Cod
Heat a tablespoon of vegetable oil in a 12-inch nonstick or carbon-steel skillet over medium-high heat until the oil just starts to smoke. Reduce the heat to medium and carefully place the fillets in the skillet, skinned side down. Press each fillet lightly with a spatula to ensure even contact with the pan, allowing them to cook for about 4-5 minutes until the underside is a light golden brown.
3. Flip and Baste the Cod
Gently flip the fillets using two spatulas to avoid breaking them. Cook on the other side for just one minute. Scatter the cubes of unsalted butter around the fillets in the skillet. As the butter melts, tilt the skillet slightly and use a large spoon to baste the fillets with the melted butter for about 15 seconds.
4. Continue Cooking and Basting
Continue cooking the fillets, alternating between cooking and basting, and check the internal temperature with a thermometer. When the thickest part reaches 130°F, add the garlic cloves and fresh thyme sprigs to the skillet, placing them at the 12 o'clock position. The butter will spatter briefly; once it subsides, continue basting the fillets.
5. Finalize and Serve
Cook and baste the fillets until the thickest part reaches 140°F. Transfer the fillets to plates, discarding the garlic. Top the fillets with the cooked thyme and pour the remaining butter from the skillet over them. Serve immediately with lemon wedges on the side for a burst of freshness.
Infuse the butter with grated ginger, lemongrass, and a splash of soy sauce or sesame oil.
Use olive oil, oregano, and basil in the butter. Add capers and olives towards the end of cooking.
Brown the butter with sage leaves until nutty and fragrant, and drizzle over the fish.
Create a citrus butter with orange zest, lemon zest, and a touch of honey.
Add lemon, lime, or orange zest to the garlic-thyme butter for a bright, citrusy note.
Start with the freshest cod you can find and use high-quality, unsalted butter for the sauce.
Cook garlic gently and add thyme at the end to avoid bitterness and preserve flavor.
Bring cod to room temperature and pat dry for a good sear without sticking.
Cook only a few minutes per side and ensure it flakes easily but is still moist inside.
Season with salt and freshly ground black pepper just before cooking to aid the searing process.
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