Ingredients:
• 4 skinless cod fillets (approx. 6 oz / 170 g each), center-cut
• 1 1/2 tbsp Cajun seasoning
• 2 tbsp neutral high-heat oil (avocado or grapeseed oil)
• 3 tablespoons unsalted butter, cubed
• 3 cloves garlic, smashed
• 1 lemon (halved for juice, half cut into wedges for serving)
• 2 tablespoons fresh flat-leaf parsley, finely chopped
Directions:
• Lay the cod fillets on paper towels and press firmly across all sides.
• Rub the fillets lightly with a few drops of oil.
• Dust both sides evenly with the Cajun seasoning, gently pressing the spices into the flesh so they adhere.
• Set a heavy cast-iron skillet over medium-high heat. Add the neutral oil and heat until shimmering and just beginning to smoke.
• Lay the fillets into the skillet.
• Cook undisturbed for 3 to 4 minutes. The Cajun spices will darken into a deep, mahogany crust and release naturally from the skillet.
• Carefully turn the fillets with a thin fish spatula.
• Drop the heat to medium-low.
• Scatter the butter cubes and smashed garlic into the pan.
• Once the butter melts and foams, tilt the pan slightly.
• Use a large spoon to rapidly baste the seasoned tops with the hot butter for 2 to 3 minutes until the fish turns opaque and flakes tenderly under a fork (internal temperature reaches 135°F–140°F / 57°C–60°C).
• Squeeze the lemon juice directly into the sizzling skillet to deglaze the pan drippings, then stir in the parsley.
• Plate the fillets immediately and ladle the spiced pan butter generously over each portion. Serve with fresh lemon wedges.
