Butter Cod with Pomegranate Gremolata

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

Pomegrante seeds


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.

Serves: 4


3 proteins

2 fats

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