When the temperatures start cooling down in St. Louis, this is the kind of dinner that hits the spot.

Tender cod fillets are pan-seared until golden, then finished in a rich garlic Parmesan cream sauce. It feels like a restaurant-quality meal, but it's simple enough to make at home on a weeknight, and the whole thing can be ready in about 30 minutes.

Start with fresh cod from City Seafood and serve it with roasted vegetables, rice, pasta, or plenty of crusty bread for soaking up the sauce.

Ingredients

For the Cod

• 4 cod fillets, about 6 oz each
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika

For the Creamy Garlic Parmesan Sauce

• 3 tablespoons butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup chicken or seafood stock
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley

Optional

• Crushed red pepper flakes
• Extra Parmesan for serving
• Lemon wedges

Instructions

1. Season the Cod

Pat the cod fillets dry with paper towels. Season both sides with salt, pepper, garlic powder and paprika.

2. Sear the Cod

Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot, add the cod.

Cook for about 3–4 minutes on the first side without moving it, until the bottom develops a golden crust. Carefully flip and cook another 2–3 minutes. Transfer the cod to a plate.

3. Make the Garlic Parmesan Sauce

Reduce the heat to medium. Add 3 tablespoons of butter to the same skillet. Once melted, add the minced garlic and cook for 30–60 seconds, just until fragrant.

Pour in the stock and gently scrape the bottom of the skillet to incorporate the browned bits. Add the heavy cream and Italian seasoning and bring to a gentle simmer.

4. Add the Parmesan

Reduce the heat to medium-low and gradually stir in the Parmesan until melted and the sauce becomes smooth and creamy. Taste and season with additional salt and pepper if needed.

5. Finish the Cod

Return the cod fillets to the skillet and spoon some of the sauce over the top. Simmer gently for another 2–4 minutes, or until the cod is opaque, flakes easily with a fork and reaches an internal temperature of 145°F.

6. Finish & Serve

Stir the lemon juice into the sauce and sprinkle the cod with fresh parsley. Add red pepper flakes, additional Parmesan or a squeeze of fresh lemon if desired.