Pan-Seared Cod with Lemon Butter Sauce

Pat the cod fillets dry. Season both sides with a squeeze of lemon juice, salt, and pepper.

In a shallow dish, combine the all-purpose flour, rice flour (if using), salt, pepper, garlic powder, onion powder, and paprika. Mix well.

Lightly dredge each cod fillet in the flour mixture, shaking off any excess.

In a large skillet over medium-high heat, melt 2 tablespoons of butter.

Carefully place the dredged fillets in the hot skillet. Cook for 3-4 minutes on the first side, until a golden-brown crust forms.

Flip the fillets and cook for another 3-4 minutes on the other side, until the fish is cooked through and flakes easily.

Remove the cooked cod from the skillet and transfer to a serving platter.

In the same skillet, add the remaining 4 tablespoons of butter and let it melt.

Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.

Stir in the chopped fresh parsley, then turn off the heat.

Whisk in the remaining lemon juice to create the sauce.

Spoon the lemon butter sauce over the pan-seared cod and serve immediately.