This lovely pan-seared cod with an easy, homemade lemon aioli cooks exceptionally fast. Pair with oven roasted vegetables and couscous for a fast, but filling weeknight meal.
Ingredients
- mayonnaise: 2 Tbsp
- lemon zest: 0.5 tsp
- lemon juice: 1 tsp (to taste)
- finely grated garlic: 1 tsp
- salt and freshly ground black pepper: (to taste)
- milk: 1 tsp (or more if needed)
- cod filets: 4 piece (6 ounce)
- olive oil: 1 Tbsp
- unsalted butter: 1 Tbsp
- Italian seasoning: 1 tsp
Metric Conversion
Stages of cooking
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For lemon aioli: Stir mayonnaise, lemon zest, lemon juice, and grated garlic together in a small bowl. Season to taste with salt and pepper. Thin to a drizzling consistency with milk.
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For fish: Pat fish dry with a paper towel. Heat olive oil and butter in a skillet over medium-high heat. Sprinkle both sides of cod with Italian seasoning, salt, and pepper.
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Add cod to the hot skillet and sear until golden brown on both sides and fish flakes easily with a fork, 3 to 4 minutes per side. Transfer to serving plates, and serve with lemon aioli. Cook’s Note Garlic must be very finely grated. I used a microplane grater.
