Alaskan Cod Recipe

Prepare fish

Pat the Alaskan cod fillets dry with paper towels. If the fillets are thick (over 1 inch), leave whole; if very thick you may butterfly or cut into portions so they cook evenly.

Make marinade

In a small bowl whisk together 2 tbs olive oil, 2 tbs fresh lemon juice, 2 tsp minced garlic, 1 tsp Dijon mustard, 2 tbs chopped parsley, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until emulsified.

Place the cod in a shallow dish or resealable bag and pour the marinade over the fillets, turning to coat both sides. Marinate at room temperature for 15 minutes or in the refrigerator for up to 30 minutes. Do not marinate longer or the acid can begin to ‘cook’ the fish.

Preheat pan

About 10 minutes before cooking, remove the fish from the refrigerator (if chilled) to come slightly closer to room temperature. Heat a large nonstick or stainless-steel skillet over medium-high heat until hot, about 2–3 minutes.

Add 1 tbs olive oil (from pantry or reserved) to the hot pan and swirl to coat. Place the marinated cod fillets in the pan presentation-side down (if skin-on, place skin-side down). Do not overcrowd—cook in batches if necessary.

Sear without moving for 3–4 minutes, until the underside is golden and releases easily. Flip carefully with a spatula and cook the other side for 2–4 minutes more, depending on thickness, until the fish is opaque and flakes easily at the thickest part (internal temperature 125–130°F/52–54°C for moist texture, up to 140°F if you prefer fully firm).

During the last 60 seconds of cooking, add 1 tbs unsalted butter and 1 oz dry white wine or fish stock to the pan. Tip the pan slightly and spoon the melted butter and pan juices over the fillets to baste and build a glossy finish.

Remove the fillets to a warm plate, spoon any pan juices over them, sprinkle with 1 tsp lemon zest and additional chopped parsley, and top with lemon slices for serving.

If serving with baby potatoes: preheat oven to 425°F (220°C). Toss halved baby potatoes with 1 tbs olive oil and 1/2 tsp salt on a baking sheet and roast 20–25 minutes, turning once, until golden and tender. Finish with a pinch of parsley.

If serving with green beans or asparagus: steam or blanch until bright green and crisp-tender (3–5 minutes), then toss with a little butter or olive oil and a pinch of salt.