Be sure to choose the freshest fish and cook it right away. Parsley is loaded with vitamins K and C, garlic contains antimicrobial and liver-supporting sulfur, and the grated lemon peel adds liver-cleansing d-limonene. This recipe was modified from this author here.
2 Tbsp brown butter or ghee, divided
4 cod fillets, with or without skin
1/2 Tsp sea salt
1/4 Tsp freshly ground black pepper
1/2 cup loosely packed fresh parsley, finely chopped
1 small clove garlic, finely chopped
Peel of 1 lemon, finely grated or thinly sliced
In a large skillet over medium-high heat, melt 1 tablespoon of the butter.
Season the cod fillets with salt and pepper.
Fry the fish skin down for 4 minutes on one side and 2 minutes on the other, or until the flesh easily flakes away when tested with a fork. Place on serving plates.
Melt the remaining butter and drizzle it over the cod fillets.
To make the gremolata, combine the parsley, garlic, and grated lemon peel on a cutting board and chop together finely. Then add the pmegrante seeds.
Sprinkle the cod fillets with gremolata, drizzle with leftover butter from the pan, and serve immediately.