Lemon Butter Cod Recipe

Ingredients

• 4(6 oz each)cod fillets,skinless, about 1-inch thick (check with Monterey Bay Aquarium Seafood Watch for sustainability choices.
• 2 Tbsp all-purpose flour
• 1/2 tsp paprika
• 1/2 tsp onion powder
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano
• 1/8 tspc ayenne pepper
• 3/4 tsp salt,or to taste
• 3/4 tsp freshly ground black pepper
• 5Tbsp plant based butter or margarine
• 2-3 minced cloves garlic
• 1 Tbsp olive oil
• 1 1/2Tbs vegetarian broth (optional)
• 1 1/2 Tbsp fresh lemon juice
• 1 Tbsp chopped fresh parsley
• In a small mixing bowl whisk together flour, paprika, onion powder, thyme, oregano, cayenne pepper, salt and pepper.
• Dredge filets in mixture .
• Melt 1 Tbsp butter and 1 Tbsp olive oil in skillet over medium-high heat.
• Add cod and sear until golden brown and cooked through on each side, about 3 - 4 minutes per side (fish should flake easily with a fork when done). Transfer to serving plates.
• Reduce burner temperature to medium-low. Melt remaining 4 Tbsp butter in same skillet.
• Add garlic and saute about 15 seconds.
• Remove from heat and carefully pour and stir in lemon juice (and veg broth if desired)
• Immediately pour sauce over cod fillets. Sprinkle with parsley and serve warm.
• I served with mashed sweet potatoes and our spinach strawberry salad to round out the flavors.