Cabillaud poêlé au beurre à l’ail

Ingrédients

• 4 cod fillets (about 6 oz each)
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• Juice of 1 lemon
• 2 tablespoons fresh parsley, chopped
• Lemon slices for serving

Préparation

1. 1

   Pat the cod fillets completely dry with paper towels on both sides.

2. 2

   Mix smoked paprika, onion powder, salt, pepper, and cayenne in a small bowl. Rub the seasoning evenly over both sides of each fillet. Let rest 5 minutes.

3. 3

   Heat olive oil in a large skillet over medium-high heat until hot but not smoking.

4. 4

   Place fillets gently in the pan. Cook undisturbed for 3 to 4 minutes until golden on the bottom.

5. 5

   Flip each fillet once. Reduce heat to medium.

6. 6

   Add butter and minced garlic to the pan. As butter melts, tilt the pan and baste the fish with the garlic butter using a spoon for about 2 minutes.

7. 7

   Squeeze lemon juice over the fish, scatter fresh parsley on top, and remove from heat.

8. 8

   Rest for 1 minute before plating. Serve with lemon slices.