Instructions

• In a small mixing bowl, whisk together 1 Tbsp all-purpose flour, 1/2 tsp paprika, 1/2 tsp onion powder, 1/4 tsp dried thyme, 1/4 tsp dried oregano, 1/8 tsp cayenne pepper, 3/4 tsp salt, and 3/4 tsp freshly ground black pepper until evenly combined.
• Pat the 4 (6-oz each) cod fillets dry with paper towels. Evenly sprinkle and spread the flour-spice mixture over both sides of each fillet, pressing gently so the coating adheres (use up all of the mixture).
• Heat a non-stick skillet over medium-high heat. Add 1 Tbsp Danish Creamery Butter (one of the 1 Tbsp pieces) and 1 Tbsp olive oil to the skillet and melt, swirling to coat the pan.
• Add the cod fillets to the skillet in a single layer (work in batches if they don’t fit without crowding). Sear until golden brown and cooked through, about 3–4 minutes per side. The fish is done when it flakes easily with a fork.
• Transfer the cooked fillets to serving plates and tent loosely with foil to keep warm.
• Reduce the burner to medium-low. In the same skillet, add the remaining 4 Tbsp Danish Creamery Butter (the four 1 Tbsp pieces) and melt.
• Add 1 Tbsp minced garlic to the melted butter and sauté just until fragrant and lightly deepened in color, about 15 seconds; do not let the garlic brown.
• Remove the skillet from the heat. Carefully pour in 1 1/2 Tbsp low-sodium chicken broth and 1 1/2 Tbsp fresh lemon juice, stirring to combine (beware of steam).
• Immediately spoon or pour the lemon-butter sauce over the plated cod fillets.
• Sprinkle 1 Tbsp chopped fresh parsley over the fish and serve warm.