Wild Pacific cod is mild and flaky, ready in minutes with just heat and fat. A weeknight dinner that tastes like you planned ahead, built on what's already in your freezer and your pantry. Serve with rice or crusty bread to catch the butter.

Serves 2. 15 minutes, 12 at the stove.

About 250 calories a serving, 26 g protein, 6 g carbohydrate, 14 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon olive oil and 2 tablespoons butter in a skillet over medium-high until the butter foams. Mince 2 garlic cloves while the pan heats.3 min
2. Pat the cod fillets dry with a paper towel, season both sides with salt and pepper, and lay them skin-side up in the hot pan. Let them cook without moving until the flesh is opaque halfway up the side, about 3 minutes.3 min
3. Flip the fillets gently and scatter the minced garlic around them. Cook until the flesh flakes easily when pressed and the skin is golden, about 2 minutes. Meanwhile, cut the lemon into wedges.2 min
4. Divide the cod between two plates, spoon the garlic butter from the pan over each fillet, and serve with lemon wedges on the side.

Note Swap a whole lemon for lime if you prefer. Leftovers keep, covered, for one day and are good cold or flaked into a salad. Serve with steamed broccoli or a simple green salad to round out the meal.