Directions

1. Thaw the cod completely and pat each fillet dry with paper towels.
2. Season both sides of the fillets with salt, lemon pepper, smoked paprika, garlic powder, and cayenne. Drizzle with olive oil and rub evenly to coat.
3. Heat 2 tablespoons of butter in a skillet (preferably stainless steel) over medium-high heat. Once melted and slightly foamy, add two fillets. Cook for about 2 minutes, then gently flip and cook for another 2 minutes.
4. Tip: If the fish sticks, wait another minute before flipping — it will release naturally when ready.
5. As the second side cooks, spoon the melted butter over the fillets. With about one minute left, squeeze the juice of one lemon over the top. Transfer the cooked fillets to a plate.
6. Pour the butter and pan juices into a small bowl to reserve. Wipe the pan clean if needed.
7. Add the remaining 2 tablespoons of butter to the skillet and cook the remaining fillets using the same method.
8. Plate the fish, pour the reserved pan juices over the top, and garnish with lemon slices and chopped parsley.
9. Serve immediately with rice, pasta, roasted vegetables, or a fresh salad. Enjoy!