A half fillet of cod cooks in minutes and feeds two when you build the plate with rice or potatoes. The fish stays moist and sweet when seared fast in a hot pan, then finished with brown butter and sharp garlic. This is the kind of dinner that tastes like you tried harder than you did.

Serves 2. 20 minutes, 12 at the stove.

About 320 calories a serving, 21 g protein, 6 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need half fillet, about 8 ounces cod fillet, 3 tablespoons butter, 1 tablespoon oil, 2 cloves garlic, to taste salt, to taste pepper, 1 lemon.

1. Cut the cod fillet into two portions and pat very dry with a paper towel. Heat 1 tablespoon of oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.2 min
2. Season the cod with salt and pepper, then lay the pieces skin-side up in the hot pan. Let them sear without moving for 3 to 4 minutes until the underside turns golden and the flesh begins to firm; the skin will be crisp.4 min
3. Flip the fillets gently and cook skin-side down for 1 to 2 minutes until just cooked through and still moist at the center. Slice 2 garlic cloves thinly while the fish cooks.2 min
4. Push the cod to the side of the pan and add 3 tablespoons of butter and the sliced garlic. Tilt the pan and spoon the foaming butter over the fish for 1 minute until the garlic turns light golden and the butter smells nutty; watch that it does not brown past this point.1 min
5. Divide the cod between two plates and pour the warm garlic butter over each piece. Cut a lemon into wedges and serve alongside for squeezing at the table.

Note Swap the cod for halibut or haddock; both cook in the same time. Leftovers keep for one day and are good cold with extra lemon or stirred into a green salad. Serve with rice, roasted potatoes, or soft polenta to catch the butter, and a simple green vegetable or braised greens.

A half side of cod is a magnificent thing: broad, meaty, and quick to cook. This is the simplest way to honour it, roasting it skin-side down until the flesh flakes and the skin crisps, with nothing but butter, garlic, and thyme to get in the way.

Serves 2. 25 minutes, 10 at the stove.

About 210 calories a serving, 21 g protein, 6 g carbohydrate, 12 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

You need 1 cod half, to taste salt, to taste pepper, 2 tablespoons butter, 2 cloves garlic, 1 teaspoon dried or 3 sprigs fresh thyme, 1 lemon.

1. Pat one half side of cod dry with a paper towel, then lay it skin-side down on a plate and season the flesh generously with salt and pepper.
2. Heat 2 tablespoons butter in a large oven-safe skillet over medium-high heat until foaming, then lay the cod skin-side down in the pan and let it sit without moving for 3 minutes to crisp the skin.3 min
3. Mince 2 garlic cloves and scatter them over the cod along with 1 teaspoon dried thyme, then slide the skillet into a 400°F [200°C] oven for 10 to 12 minutes, until the flesh is opaque and flakes easily when pressed with a fork.11 min
4. Transfer the cod to a serving platter or cutting board and halve one lemon, squeezing the juice over the fish just before serving.

Note Cod is forgiving; if you prefer yours more well-done, add a few minutes to the oven time. Leftovers will keep for two days wrapped in the fridge and are excellent cold with a squeeze of lemon for lunch. Serve with roasted potatoes or a simple green salad to soak up the butter and pan juices.

A few small cod fillets cook fast in a hot pan with garlic and butter, their delicate flesh turning opaque and flaky in minutes. This is the weeknight dinner when you have barely anything but want something that tastes like you tried. Serve it with bread to soak up the pan sauce.

Serves 2. 15 minutes, 12 at the stove.

About 340 calories a serving, 25 g protein, 1 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need about 10 ounces [280g] cod fillets, 2 tablespoons oil, to taste salt, to taste pepper, 2 tablespoons butter, 2 cloves, minced garlic.

1. Pat 2 cod fillets dry with a paper towel and season both sides with salt and pepper. Heat 2 tablespoons of oil in a large skillet over medium-high heat until it shimmers.3 min
2. Place the cod in the pan skin-side up and let it cook without moving for 3 to 4 minutes, until the underside is golden and the flesh is opaque halfway up the sides. Flip and cook for 1 to 2 minutes more on the other side, until the fish flakes easily when you press it with a fork.4 min
3. Reduce heat to low, add 2 tablespoons of butter and 2 minced garlic cloves to the pan, and tilt it so the foaming butter coats the fish. Spoon the butter over the cod a few times, cooking for 1 minute until the garlic is fragrant and the fish is cooked through.2 min

Note Swap the cod for any thin white fish fillet. Leftovers keep refrigerated for a day and can be flaked into salad or served cold. Serve with toasted bread, a lemon wedge if you have it, and a simple green salad.