Lemon Butter Pan Seared Cod Recipe

I’m sharing my Lemon Butter Pan Seared Cod, a Garlic Butter Fish Fillet finished with a decadently rich garlic butter sauce and bright lemon juice; read on to learn the simple method.

I love the way simple things surprise you. My Lemon Butter Pan Seared Cod ends up tasting like a Garlic Butter Fish Fillet dream, but not in a fussy restaurant way.

I use unsalted butter and minced garlic to coax a glossy, savory finish that somehow lifts the flaky cod into something surprisingly decadent. Sometimes I mess up the sear and it still tastes amazing, I dont know why.

This is one of those Buttery Fish moments that makes you want to invite people over just to show off, or keep it all to yourself, no judgement.

Ingredients

• Mild, flaky fish rich in protein and low in fat, cooks fast and gentle.
• Adds rich mouthfeel and browning, mostly fat but oh so tasty, use sparingly.
• Brightens the whole dish with tangy acidity and fresh citrus aroma.
• Gives warm savory punch, minced small for even flavor, can brown quick.
• Helps sear and crisp, adds light fruity fat, healthier than many fats.
• Deglazes pan, adds depth and a little savory or acidic note.
• Light dusting helps brown fish, just a thin coat for slight crisp.

Ingredient Quantities

• 4 cod fillets (6 to 8 oz each) skinless or with skin
• 1 teaspoon kosher salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper
• 1 to 2 tablespoons olive oil
• 4 tablespoons unsalted butter (about 1/4 cup)
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 teaspoon lemon zest
• 2 tablespoons fresh parsley, chopped
• 1/4 cup dry white wine or low-sodium chicken broth (optional)
• 1 tablespoon all-purpose flour for light dusting (optional)
• Lemon wedges for serving (optional)

How to Make this

1. Pat the cod fillets dry with paper towels, season both sides with the teaspoon of kosher salt and the 1/2 teaspoon black pepper, and if you like a little extra crunch dust lightly with the tablespoon of flour; let sit 10 minutes at room temp so they cook more evenly.

2. Heat a large skillet over medium high heat until hot, add 1 to 2 tablespoons olive oil, swirl to coat; if the fillets have skin put them skin side down first, press gently with a spatula for 20 seconds so the skin lays flat.

3. Sear the first side 3 to 4 minutes without moving it so a golden crust forms, then carefully flip and cook the second side 2 to 4 minutes more until opaque and flaky; thickness varies so aim for an internal temp of about 145°F or firm but flaky flesh.

4. Remove the fish to a warm plate and tent loosely with foil while you make the sauce, dont skip this step because resting keeps the juices in the fish.

5. Lower heat to medium, add 4 tablespoons unsalted butter to the same skillet and let it melt, scrape up any browned bits from the pan with a wooden spoon for flavor.

6. Add the 2 minced garlic cloves and cook about 30 seconds until fragrant but not brown, then pour in the optional 1/4 cup dry white wine or low sodium chicken broth to deglaze and let it simmer 1 to 2 minutes to reduce a bit.

7. Stir in 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest, swirl in another tablespoon or two of butter if the sauce needs richness, taste and add a pinch more salt and pepper if needed.

8. Return the cod to the pan for just 30 seconds to warm and baste with the sauce, spooning the garlic lemon butter over each fillet so it gets glossy and flavored.

9. Sprinkle 2 tablespoons chopped fresh parsley over the fish, serve immediately with lemon wedges on the side for extra brightness.

Equipment Needed

1. Large heavy skillet (10 to 12-inch), stainless or nonstick
2. Fish spatula or wide metal spatula — for gentle flipping
3. Wooden spoon or heatproof silicone spatula to scrape up browned bits
4. Instant-read thermometer (aim for about 145°F)
5. Measuring spoons plus a 1/4 cup measure
6. Microplane zester or fine grater for lemon zest
7. Small bowl or plate for seasoning and resting the fillets, plus foil to tent
8. Tongs or regular spatula to transfer the fish
9. Paper towels to pat the cod dry

FAQ

Lemon Butter Pan Seared Cod Recipe Substitutions and Variations

• Cod fillets: swap for halibut, haddock, or sea bass, or even tilapia if that’s what you got. Halibut is firmer and may need a minute or two more, tilapia cooks faster so watch it, haddock is closest in flavor.
• Unsalted butter: use salted butter (cut back on added salt), ghee for higher smoke point and a nutty note, or a plant based butter/olive oil if you want dairy free.
• 1/4 cup dry white wine or chicken broth: replace with low sodium vegetable broth, dry vermouth, or plain water with a splash of white wine vinegar or extra lemon juice for brightness.
• Fresh parsley: swap with fresh cilantro, chives, or dill for a different herb note, or use dried parsley at about one third the amount (1 tbsp fresh = 1 tsp dried).

Pro Tips

1) For ultra crispy skin score it lightly and really dry it with paper towels, use a high smoke point oil and a flat spatula to press the fillet down when it first hits the pan, flip only once so the crust stays intact. If the skin is thick you can weigh it with another pan for a few seconds, works great.

2) Make the lemon-butter sauce silky by removing the pan from direct heat before you add cold butter in small cubes and whisk or swirl them in, it emulsifies into a glossy sauce instead of separating. If you want it extra smooth, strain out the garlic bits quick.

3) If your fillets are very thick, sear quickly then finish in a hot oven so the outside doesnt burn while the middle cooks through. A probe thermometer is super helpful here, poke it in the thickest part and go by feel and temp not minutes alone.

4) Finish smart: a tiny sprinkle of flaky sea salt and more lemon zest at the end gives a big flavor lift, add herbs right before serving so they stay bright. For leftovers reheat gently in a low oven wrapped in foil, dont nuked it or the texture gets mushy.