In a small plate, combine the all-purpose flour, garlic powder, onion powder, smoked paprika, dried oregano, salt, and black pepper. Press the spiced flour mixture onto each fish fillet so it covers completely.
In a large skillet, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. When the butter begins to bubble, add the breaded fish fillets. Cook for 3 to 4 minutes per side until golden brown and fully cooked. Remove the fillets and set aside.
In the same pan, add the minced garlic and cook for about a minute, or until fragrant. Pour in the chicken broth and simmer until the liquid is reduced by half.
Cut the chilled butter into small pieces and set aside. Gradually add the butter cubes to the pan, stirring continuously to create a glossy sauce.
Stir in the chopped parsley and fresh lemon juice. Taste and adjust seasoning as needed.
Spoon the lemon butter sauce over the cooked cod fillets and return them to the pan. Cook for an additional minute to heat thoroughly.
Serve the pan-seared fish with additional parsley on top if desired. Serve with your favorite accompaniments.
Important Note: To speed up the thawing process, soak frozen cod in cold water for approximately 30 minutes before cooking. Use a non-stick skillet to make turning the cod fillets easier.
Serve with: Steamed rice, roasted veggies, or a crisp salad for a satisfying dinner.
FAQs:
Are frozen fish fillets OK to use? Yes, freezing cod fillets for 30 minutes in cold water before cooking is a rapid way to defrost them.
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