I’m lucky enough to have a high-quality fish counter just down the street from me. Although most of the time I end up walking home with salmon, I like to switch it up with other fish varieties like cod, too. This recipe comes together in a flash, and the garlicky butter sauce is just divine. Every time I make this recipe, I ask myself why I don’t make cod more often.
Pat the cod fillets dry with paper towels. Season all sides of the fish with the paprika, salt, and pepper and set aside.
Heat two tablespoons of butter in a large skillet over medium-high heat. Add the garlic and sauté until fragrant, about one minute. Add the cod and cook for three minutes. Reduce the heat to medium, flip the cod, and top with the remaining four tablespoons of butter. Cook for three to four minutes, until the cod is cooked through and flakes easily with a fork.
To serve, top the cod fillets with the butter sauce, along with a squeeze of lemon juice and chopped parsley.
Health Tip: To make this a balanced meal, serve it with wilted spinach and beans. Melt one tablespoon of butter in the pan after removing the cod and sauce. Throw in a drained and rinsed can of white beans and a bag of baby spinach, season with salt and pepper, and cook until the spinach is wilted.
Recipe excerpted with permission from Quick Prep Kosher Cookbook (Rockridge Press, 2022).