Pat the cod dry: Use paper towels to remove surface moisture. Dry fish sears better and won’t steam in the pan.

Season simply: Sprinkle both sides with salt, pepper, and a light dusting of paprika if using. Zest half the lemon over the fillets for extra brightness.

Preheat your pan: Set a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. When the butter foams and smells nutty, you’re ready.

Sear the cod: Place fillets in the pan and don’t move them for 2–3 minutes. When the edges look opaque and the bottom is golden, gently flip with a thin spatula.

Finish cooking: Cook another 2–4 minutes, depending on thickness. The cod is done when it flakes easily and is opaque throughout. Transfer to a warm plate.

Make the lemon butter: Lower heat to medium. Add remaining 2 tablespoons butter to the skillet. Stir in minced garlic and cook 30 seconds, just until fragrant.

Deglaze and brighten: Squeeze in the lemon juice (start with half a lemon, add more to taste). Scrape up any browned bits for flavor. Simmer 30–60 seconds to lightly reduce.

Finish the sauce: Stir in chopped parsley and a pinch of red pepper flakes if you like. Taste and adjust salt, pepper, and lemon.

Serve: Spoon the lemon-butter sauce over the cod. Add lemon wedges on the side. Pair with a simple green salad, steamed asparagus, or garlicky quinoa.