Wild Alaskan cod has a delicate, flaky texture that needs little more than heat and fat to shine. Brown butter and a squeeze of lemon turn plain weeknight fish into something worth the few minutes it takes. Serve straight from the pan while the butter foams.

Serves 2. 15 minutes, 12 at the stove.

About 430 calories a serving, 42 g protein, 5 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat until it shimmers. Pat the two cod loins dry with a paper towel and season both sides lightly with salt and pepper. Lay them in the pan skin side up and cook without moving until the underside turns opaque and releases easily, about 4 minutes.4 min
2. Flip the cod skin side down and cook until the flesh is opaque throughout, about 3 more minutes. Slide the fish onto two plates.3 min
3. Lower the heat to medium and add 3 tablespoons butter to the same pan. Swirl constantly until the butter foams, browns slightly, and smells nutty, about 2 minutes. Squeeze the lemon half into the brown butter and pour it over the cod.2 min

Note Swap the lemon for white wine if you have it; add 2 tablespoons to the pan with the butter and let it reduce by half before serving. Leftover cod keeps covered in the refrigerator for up to two days and is good cold with mayonnaise. Serve with steamed vegetables or a simple green salad dressed with the pan's remaining butter.