This lemon garlic butter cod is one of my go-to recipes when I need something quick, elegant, and satisfying. I made it just last week on a busy Tuesday when I wanted a restaurant-quality meal without the fuss. The bright, zesty sauce and flaky fish always feel like a treat.
What makes this dish so reliable is its simplicity and speed. With just a handful of pantry staples, you can have a beautiful meal on the table in under 30 minutes. The technique is straightforward, focusing on a good sear and a quick pan sauce that delivers incredible flavor.
Perfecting the Pan-Sear
Achieving a golden, crisp crust on delicate fish like cod comes down to two key factors: a dry surface and proper heat. Before seasoning, pat the fillets completely dry with paper towels; moisture is the enemy of a good sear. Heat your skillet over medium heat and add the oil. You’ll know it’s ready when it shimmers slightly. Lay the cod in the pan and, most importantly, don’t move it for 3-4 minutes. This allows the proteins to form a beautiful crust that will release naturally from the pan when it’s ready to be flipped.
Balancing the Sauce Acidity
Lemon brings essential brightness to this sauce, cutting through the richness of the butter. However, it’s easy to go overboard. The key to a balanced sauce is to add the lemon juice on very low heat to prevent it from becoming bitter. The unsalted butter provides a creamy foundation, and a final seasoning of salt enhances all the flavors while taming the acidity. Always taste the sauce before spooning it over the fish; you might find it needs a tiny bit more salt or a little less lemon juice to suit your palate.
The Importance of Fresh Herbs
Fresh parsley isn’t just a garnish here; it adds a clean, slightly peppery flavor that completes the dish. Adding it at the very end preserves its bright color and delicate taste. This finishing touch provides a necessary counterpoint to the rich butter and sharp garlic. If you have other fresh, soft herbs on hand like chives or dill, they work beautifully as well. Chives will add a mild onion note, while dill offers a distinctive flavor that pairs wonderfully with seafood.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 servings
- Difficulty: Easy
Ingredients
- 600g (4) cod fillets, skinless and boneless
- 56g (4 tablespoons) unsalted butter
- 30g (2 tablespoons) extra virgin olive oil
- 12g (4 cloves) garlic, minced
- 120g (1 large) lemon, zested and juiced
- 8g (2 tablespoons) fresh parsley, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Step-By-Step Instructions
- Prep the Ingredients
Rinse the cod fillets and pat them completely dry with paper towels—this is key for a good sear. Season both sides generously with salt and pepper. Mince the garlic, chop the parsley, and zest the lemon. Juice the lemon into a small bowl, removing any seeds. Having all your components ready makes the cooking process smooth and quick.
- Sear the Cod
Heat the olive oil in a large skillet over medium heat. When the oil shimmers, carefully place the cod fillets in the pan, presentation side down. Cook for 3 to 4 minutes without moving them. This allows a golden-brown crust to form, which helps the fish release easily from the pan.
- Flip and Finish Cooking
Using a fish spatula, gently flip the fillets. Reduce the heat to medium-low to prevent overcooking. Cook for another 3 to 4 minutes, until the fish is opaque throughout and flakes easily with a fork. Transfer the cooked cod to a plate and tent loosely with foil to keep warm.
- Make the Pan Sauce
In the same skillet, melt the butter over low heat. Add the minced garlic and cook for about 1 minute, stirring constantly until it’s fragrant and just beginning to turn golden. Stir in the lemon zest and juice. Let the sauce simmer gently for a moment to combine the flavors, then season with salt and pepper to your taste.
- Combine and Serve
Return the cod fillets to the skillet. Spoon the warm lemon garlic butter sauce over each fillet, ensuring they are well-coated. Garnish with the chopped fresh parsley. Serve immediately, with extra lemon wedges on the side if desired.
Substitutions & Variations
- Use fresh dill instead of parsley for a more pronounced, anise-like flavor that pairs beautifully with fish.
- Swap the lemon juice and zest with lime for a slightly different citrusy twist.
- Add a pinch of red pepper flakes to the butter sauce along with the garlic for a touch of gentle heat.
If you enjoy this dish, try our Garlic Parmesan Chicken Potato Casserole for a perfect pairing or next-weeknight option.
Make-Ahead, Storage & Reheat
Store leftover cod in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the fillets in a skillet over low heat with a splash of water or broth to prevent them from drying out. Avoid the microwave, which can make the fish rubbery.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 250
- Protein: 30g
- Fat: 13g
- Carbohydrates: 2g
- Per 100g: 150 calories, 18g protein, 8g fat, 1g carbohydrates.
- Estimates only.
FAQ
My fish always sticks to the pan or falls apart. What am I doing wrong?
Sticking usually happens when the pan isn't hot enough or the fish is wet. Let the oil get hot until it shimmers, and be sure your cod is patted completely dry before you add it.
Why is it so important to pat the fish completely dry before searing?
A dry surface is crucial for the Maillard reaction, which creates that delicious crust. If the fish is wet, it will steam in the pan instead of searing, making it soft.
What is the best kind of skillet to use for getting a great pan-sear?
A heavy-bottomed skillet like cast iron or stainless steel works best because it holds heat evenly. This consistent heat is what gives the cod a beautiful, golden-brown crust.
Can I make this pan-seared recipe with a filet of frozen cod?
Yes, you can. Thaw the cod completely in the refrigerator overnight, then pat it very dry with paper towels. Removing all that excess moisture is key to getting a great sear.
What are the most reliable signs that my pan-seared cod is cooked?
The fish is ready when its center changes from translucent to opaque. It should also flake easily when you press it gently with a fork. Aim for an internal temp of 145°F.
Which type of cooking oil should I be using for the best pan-searing?
Use a neutral oil with a high smoke point, like avocado or grapeseed oil. These can handle the high heat needed for a good sear without burning and creating off-flavors.
Can I easily scale this recipe up to cook for more than two people?
Yes, but it’s best to cook the cod in batches. Don’t overcrowd your skillet, as this will lower the pan’s temperature and cause the fish to steam instead of sear.
What is the best way to reheat leftover cod without it becoming rubbery?
Avoid the microwave, which cooks the fish unevenly. Instead, warm the fillets gently in a skillet over low heat with a splash of water to help them steam and stay moist.
Equipment
- 1 Large 12-inch skillet
- 1 Small bowl
- Paper towels
- Fish spatula
- Cutting board
- Chef’s knife
Ingredients
- 600 g Cod fillets skinless and boneless, about 4 fillets
- 56 g (4 tablespoons) Unsalted butter
- 30 g (2 tablespoons) Extra virgin olive oil
- 12 g (4 cloves) Garlic minced
- 120 g (1 large) Lemon zested and juiced
- 8 g (2 tablespoons) Fresh parsley chopped
- To taste Salt
- To taste Freshly ground black pepper
Instructions
- Rinse the cod fillets and pat them completely dry with paper towels; season both sides generously with salt and pepper. Mince the garlic, chop the parsley, and zest the lemon. Juice the lemon into a small bowl, removing any seeds.
- Heat the olive oil in a large skillet over medium heat. When the oil shimmers, carefully place the cod fillets in the pan, presentation side down. Cook for 3 to 4 minutes without moving them to form a golden-brown crust.
- Using a fish spatula, gently flip the fillets. Reduce the heat to medium-low and cook for another 3 to 4 minutes until the fish is opaque throughout and flakes easily with a fork. Transfer the cooked cod to a plate and tent loosely with foil to keep warm.
- In the same skillet, melt the butter over low heat. Add the minced garlic and cook for about 1 minute, stirring constantly until fragrant and beginning to turn golden. Stir in the lemon zest and juice. Let the sauce simmer gently, then season with salt and pepper to taste.
- Return the cod fillets to the skillet. Spoon the warm lemon garlic butter sauce over each fillet, ensuring they are well-coated. Garnish with the chopped fresh parsley. Serve immediately with extra lemon wedges if desired.
