Ingredients:

  • 4 (6-oz / 170g) cod loins
  • 1.5 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 2 tbsp avocado oil
  • 2 tbsp all-purpose flour
  • 4 tbsp unsalted butter
  • 3 cloves garlic, smashed and peeled
  • 3 sprigs fresh thyme
  • 2 tbsp fresh Italian parsley, finely chopped
  • 1 large lemon

Instructions:

  1. Remove the cod from the refrigerator 15 minutes before cooking. Use paper towels to press firmly onto all sides of the fish until bone-dry.
  2. Season the fish generously with salt and pepper. Lightly dust with all-purpose flour if a more pronounced crust is desired.
  3. Heat a heavy-bottomed skillet over medium-high heat with the avocado oil until it shimmers and just begins to whisper smoke.
  4. Lay the cod loins into the pan away from you. Press down lightly for the first 30 seconds. Sear undisturbed for 4–5 minutes until the bottom is mahogany-colored.
  5. Flip the fish carefully. Add the cold cubed butter, smashed garlic, and thyme sprigs to the pan.
  6. Tilt the pan so the foaming butter pools with the aromatics. Use a spoon to continuously baste the top of the fish with the hot herb butter for 2-3 minutes.
  7. Finish with a squeeze of fresh lemon juice and chopped parsley. Serve immediately with lemon rounds.