Seared Cod With Garlic Herb Butter And Sautéed Zucchini Recipe

About this recipe

A flavorful dish featuring tender seared cod topped with garlic herb butter, paired with sautéed zucchini for a perfect keto-friendly dinner.

Ingredients

• - Schwartz Flat Leaf Parsley
• 200G Russell'S Msc Battered Cod Fillet Bites
• - Lurpak Unsalted Butter
• 100 G Jumbo Garlic 100g
• 1 L Olive Oil – Organic
• - PLJ Lemon Juice Original Sharp 500ml
• - Greenfields Black Peppercorns
• 100G Sichuan Pepper, 100G

Instructions

1. 1. Pat the cod fillets dry with a paper towel and season both sides with salt and black pepper.
2. 2. Heat olive oil in a skillet over medium-high heat and carefully place the cod fillets in the pan.
3. 3. Cook the fillets for 4-5 minutes on each side until golden brown and cooked through, then transfer them to a plate.
4. 4. In the same skillet, melt the butter over low heat and add minced garlic, stirring until fragrant.
5. 5. Add freshly chopped parsley and lemon juice to the garlic butter, mixing well before pouring it over the cooked cod.
6. 6. Slice the zucchini into thin rounds and season with salt and pepper.
7. 7. Heat olive oil in a separate skillet and sauté the zucchini over medium heat until tender and lightly browned.
8. 8. Serve the seared cod topped with garlic herb butter alongside the sautéed zucchini.