Ingredients

• 2 wild-caught cod fillets (6–8 oz each)
• 2 tablespoons avocado oil
• 2 tablespoons melted ghee
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh dill, finely chopped
• 1 teaspoon fresh thyme leaves
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon sea salt
• ½ teaspoon cracked black pepper
• Zest of one lemon
• 2 tablespoons fresh lemon juice
• Lemon slices
• Fresh parsley for garnish

Instructions

1. Pat the cod completely dry using paper towels. Combine 1 tbsp parsley, 1 tbsp dill, 1 tsp thyme, 1 tsp garlic powder, 1/2 tsp onion powder, lemon zest, 1 /2 tsp salt, and 1/2 tsp pepper in a small bowl.
2. Brush both sides of the cod with 2 tbsp avocado oil. Press the herb mixture firmly onto the top of each fillet.
3. Heat a large cast-iron skillet over medium-high heat. Add a tablespoon of avocado oil.
4. Carefully place the cod herb-side up. Cook about 4 minutes.
5. Flip carefully using a fish spatula. Cook another 4–5 minutes until the fish flakes easily.
6. Meanwhile melt the 2 tbsp ghee. Stir in 2 tbsp fresh lemon juice and a little extra parsley.
7. Plate the cod. Spoon warm lemon ghee over the fish.
8. Garnish with fresh parsley and lemon slices.