If you're ever stuck for ideas on how to serve fish for a quick and easy dinner, this recipe is a no-brainer. Hope you love it! Chris xx GARLIC BUTTER COD | Serves 4 INGREDIENTS ➡️COD: 4x 120-150g/4-5oz boneless skinless Cod Fillets 35g / 1/4 cup Plain Flour 1 tsp EACH: Salt, Garlic Powder 1/2 tsp Black Pepper 1 tbsp Olive Oil 1 tbsp / 15g Unsalted Butter ➡️SAUCE: 2 cloves of Garlic, finely diced 120ml / 1/2 cup Vegetable Stock 5 tbsp / 75g Unsalted Butter, diced into chunks 1 tbsp finely diced Fresh Parsley 1 Lemon, divided into 4 to serve (don't skip this!) METHOD 1️⃣In a large shallow dish combine the flour, salt & pepper. Use kitchen roll to gently pat the cod dry & remove excess moisture. Take a piece of cod, coat it in the seasoned flour then give a shake/pat then place to one side. Repeat with the remaining fillets. 2️⃣Heat 1 tbsp oil and butter in a large non-stick pan over medium-high heat. Place in the cod and fry for 2-3 mins each side, or until light golden on the outside & just about opaque through the centre.* Timings will depend on the thickness of the fillets, but I recommend being cautious as the cod will carry on slightly as it rests and when added back to the pan. 3️⃣Remove the cod & place it on a plate to one side, then lower the heat to medium. Add the garlic & fry for 30 secs or so (careful it doesn't burn) then pour in the stock. Swiftly stir in the butter until it melts and turns the stock cloudy, then add the parsley. 4️⃣Simmer & stir fairly frequently for a few minutes until the sauce begins to thicken. Season to taste then stir in the resting juices from the cod. Turn the heat to low, add the cod & baste in the sauce to warm it through and finish cooking it through if needed. The excess flour from the cod will slightly thicken the sauce further. Serve with a squeeze of lemon juice and enjoy! *It's best to time it with your eyes. You'll want it very slightly underdone because it'll carry on cooking slightly as it rests and when it's added back into the pan. The end result should leave the cod opaque through the centre with the flesh nice and flaky. It can overcook quite quickly so just be vigilant. - @dontgobaconmyheart_