Lemon Garlic Butter Cod with Quick Green Beans
Flaky pan-seared cod and crisp-tender green beans share one skillet for a bright, buttery dinner that is on the table in 20 minutes.
Ingredients
- 4 cod fillets (about 6 ounces each, 1 inch thick), patted dry
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil, divided
- 12 ounces trimmed fresh green beans
- 3 tablespoons water
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
Instructions
Season both sides of the cod with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, then lightly dust with the flour and shake off any excess. Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat until shimmering.
Add the cod to the skillet and cook without moving it for 4 minutes until golden underneath. Flip carefully and cook 3 to 4 minutes more, until the thickest part reaches 145u00b0F and the fish flakes easily with a fork. Transfer to a plate and cover loosely with foil.
Wipe out the skillet, add the remaining 1 tablespoon olive oil, and heat over medium-high. Add the green beans, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper, and cook 3 minutes, stirring often. Add the water, cover, and steam 3 minutes until crisp-tender, then uncover and let any liquid evaporate.
Push the beans to the sides, reduce heat to medium-low, and add the butter and garlic to the center. Stir for 30 seconds until fragrant (do not brown), then stir in the lemon juice and lemon zest and toss the beans in the sauce.
Divide the green beans among 4 plates, top each with a cod fillet, spoon any remaining lemon butter from the skillet over the fish, and sprinkle with parsley. Serve right away.
Original recipe by DailyCooking