1. Use paper towels to dry the cod fillets, then season them with salt and pepper on both sides.
2. Bring the olive oil to a shimmering but non-smoking boil in a large pan over medium-high heat.
3. Gently lay the fish fillets in the pan and sear for about four minutes per side, or until the bottom becomes a golden crisp.
4. Carefully use a spatula to turn the cod over and continue cooking for an additional three minutes, or until it readily flakes when tested with a fork.
5. Take the fish out of the pan and place it on a foil-lined platter to keep it warm.
6. Bring the same skillet to a medium-low heat. Cook, stirring occasionally, for about a minute, until the garlic is aromatic and the butter has melted.
Stir in the chives, parsley, dill, and lemon juice after removing the pan from the heat.
8. Top the heated cod fillets with the herb butter sauce and serve right away.

Here are some variations and tips: if you don’t like cod, you may use another white fish, such as halibut or tilapia, instead.
– A The herb butter sauce would be much more flavorful with the addition of grated lemon zest.
– A Dried herbs may be a lifesaver when time is of the essence; nevertheless, their taste is more concentrated than that of fresh herbs, so use them sparingly.
A Even though this dish tastes best when eaten right away, it keeps well in the fridge or freezer and may be heated gently in the oven if you happen to have any leftovers.
To ensure consistent cooking, maintain the thickness of your fish fillets about the same. Also, be sure not to overcrowd your pan; this will result in a nicer sear and more flavor from each piece. Cooking is fun, my buddies!

1. Use paper towels to dry the cod fillets, then season them with salt and pepper on both sides.
2. Bring the olive oil to a shimmering but non-smoking boil in a large pan over medium-high heat.
3. Gently lay the fish fillets in the pan and sear for about four minutes per side, or until the bottom becomes a golden crisp.
4. Carefully use a spatula to turn the cod over and continue cooking for an additional three minutes, or until it readily flakes when tested with a fork.
5. Take the fish out of the pan and place it on a foil-lined platter to keep it warm.
6. Bring the same skillet to a medium-low heat. Cook, stirring occasionally, for about a minute, until the garlic is aromatic and the butter has melted.
Stir in the chives, parsley, dill, and lemon juice after removing the pan from the heat.
8. Top the heated cod fillets with the herb butter sauce and serve right away.

Here are some variations and tips: if you don’t like cod, you may use another white fish, such as halibut or tilapia, instead.
– A The herb butter sauce would be much more flavorful with the addition of grated lemon zest.
– A Dried herbs may be a lifesaver when time is of the essence; nevertheless, their taste is more concentrated than that of fresh herbs, so use them sparingly.
A Even though this dish tastes best when eaten right away, it keeps well in the fridge or freezer and may be heated gently in the oven if you happen to have any leftovers.
To ensure consistent cooking, maintain the thickness of your fish fillets about the same. Also, be sure not to overcrowd your pan; this will result in a nicer sear and more flavor from each piece. Cooking is fun, my buddies!