Baked Cod

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  2 tbsp Unsalted Butter
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  2 tsp Garlic powder
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  2 tsp Onion powder
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  1 tsp Paprika, Ground
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  1 tsp 1 teaspoon kosher salt
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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  1.5 lbs Cod, Fillet
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  1 tbsp Parsley, Fresh

Instructions

1. 1Pat the cod fillets dry with paper towels to remove excess moisture.
2. 2In a small bowl, combine the unsalted butter, garlic powder, onion powder, ground paprika, kosher salt, and freshly cracked black pepper, stirring until fully blended.
3. 3Place the cod fillets skin-side down in a large skillet over medium-high heat with a light coating of the seasoned butter mixture, cook 3–4 minutes until the bottom is opaque and beginning to firm.
4. 4Brush the top of each fillet generously with the remaining seasoned butter mixture, then continue cooking over medium-high heat for 4–6 minutes until the fish is opaque throughout, flakes easily with a fork, and the internal temperature reaches 145°F.
5. 5Remove the skillet from heat and let the cod rest for 1–2 minutes.
6. 6Divide the cod evenly into 4 airtight containers while hot, distributing any pan juices and fresh parsley.
7. 7Allow containers to cool to room temperature before sealing and refrigerating for up to 3 days.