A bright, sharp sauce lifts mild white fish into weeknight elegance. This sauce does the heavy lifting, so you are free to focus on getting a good sear on the outside while keeping the inside tender. Dinner in twenty minutes.

Serves 2. 20 minutes, 18 at the stove.

About 720 calories a serving, 124 g protein, 6 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat two 6-ounce cod fillets dry and season both sides with salt and pepper. Heat 2 tablespoons oil in a medium skillet over medium-high heat until the surface shimmers, about one minute.
2. Lay the fillets skin side up in the pan and cook without moving them for four minutes, until the underside is golden and pulls away from the pan without sticking, the signal to flip. Turn and cook for two more minutes on the second side.6 min
3. Pour 1/2 cup lemon herb sauce around the fish and tilt the pan to coat the bottom evenly. Simmer for two minutes, basting the top of each fillet once or twice with sauce as it reduces and thickens.2 min

Note Swap cod for halibut, sea bass, or snapper. Leftovers keep in the fridge for one day. Serve with white rice, crusty bread, or steamed asparagus to soak up the sauce.