- 1/2 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 2 cod fillets (about 1.5 lbs), cut into 6 pieces
- 4 tablespoons unsalted butter, divided
- a splash of olive oil
- zest of 1 lemon
- freshly squeezed lemon juice
- chopped fresh parsley
Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow dish. Pat the cod fillets dry with paper towels and sprinkle one side with salt. Cook the fillets in two batches.
Heat 2 tablespoons of butter and a splash of olive oi in a large saute pan over medium heat. Dredge the first batch of cod fillets in the seasoned flour on both sides, shake off excess, and place in the hot butter. Cook for about 3 minutes, then carefully flip on the other side. Sprinkle with lemon zest, juice half a lemon over, and cook for 3 more minutes basting with butter occasionally. Top with some chopped fresh parsley. Remove from the pan and keep warm. Repeat with the second batch.
Serve with garlic home fries and sliced cucumbers.