pan seared cod recipe
The Best pan seared cod recipe
I love this recipe because it’s flexible. You can make it for a family dinner on a busy weeknight or serve it at a summer gathering with friends. The pan-seared cod is so easy to customize—add some roasted potatoes, a fresh salad, or even a simple side of steamed green beans—and it always feels like a treat. My kids especially love it because it’s not too heavy, but it still feels like a real meal. And honestly, there’s nothing better than watching the golden-brown edges form as the fish sizzles in the pan—it’s almost like magic. It’s a dish that’s both simple and impressive, and that’s why I keep it in my rotation.
Pan-Seared Cod with Lemon Butter Sauce
A simple yet elegant dish where tender cod is quickly seared in a hot pan and finished with a bright lemon butter sauce. Perfect for a quick weeknight meal with minimal effort.
🥘Ingredients
- 8 oz (225g) cod fillets
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp fresh lemon juice
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 tbsp lemon zest
- 2 tbsp fresh parsley, chopped
👨🍳Directions
-
1
Pat cod fillets dry with paper towels and season lightly with salt and pepper. Heat olive oil in a skillet over medium-high heat until shimmering. -
2
Place fillets in the skillet, skin-side down if available, and cook for 3–4 minutes until golden brown and crispy. Flip and cook another 2–3 minutes until opaque and flakes easily with a fork. -
3
Remove from heat and transfer fillets to a plate. In the same skillet, melt butter over low heat. Add minced garlic and cook for 30 seconds until fragrant. Stir in lemon zest and parsley. -
4
Pour sauce over the cod and garnish with extra lemon juice and parsley if desired. Serve immediately with steamed vegetables or a simple salad.
🔧Equipment
- Skillet (nonstick preferred)
- Paper towels
- Cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Pan-Seared Cod with Lemon Butter Sauce Works
❓ Frequently Asked Questions About Pan-Seared Cod with Lemon Butter Sauce
What’s the best way to keep pan-seared cod moist while cooking?
Pan-seared cod benefits from a simple pat of butter or olive oil on the fish before cooking—this adds moisture and prevents it from drying out. Avoid overcrowding the pan, and cook in batches if needed. Remove the cod from the pan immediately after searing and let it rest for a few minutes before serving to retain its juices.
Can I use frozen cod instead of fresh?
Yes, frozen cod works well if it’s thawed completely in the fridge overnight. Pat it dry thoroughly before cooking to ensure even browning. Avoid thawing at room temperature to prevent bacterial growth.
What’s the ideal pan temperature for searing cod?
Use a medium-high heat setting for your skillet—around 350°F to 375°F. A well-seasoned cast-iron or nonstick pan works best. If the pan feels too hot, reduce the heat slightly to avoid burning the cod’s skin.
How do I know when the cod is cooked through?
Cod is done when it flakes easily with a fork and reaches an internal temperature of 145°F. The skin should be crispy and golden, and the flesh should appear opaque but still slightly translucent in the center.
Can I add herbs or spices to the cod before or after cooking?
For best flavor, season the cod with herbs (like parsley, dill, or thyme) and a pinch of salt just before cooking. Avoid over-seasoning, as the moisture will dilute the taste. If using spices, sprinkle them on the pan while cooking to let them caramelize.
