Pan Seared Cod With Lemon Butter Sauce Recipe

I just pulled off Pan Seared Fish With Lemon Butter Sauce that stays flaky and fork-tender with a glossy lemon-butter finish you’ll want on everything, so keep scrolling.

I’m obsessed with Pan Seared Fish With Lemon Butter Sauce because it tastes fancy but doesn’t act like it. I love the way flaky cod flirts with hot brown crust and then gets glossy with bright lemon and butter.

How To Pan Sear Fish? That’s the fun part, makes everything slightly crunchy, wildly tender inside.

I want to shovel it onto a plate and forget the rest of the week. I actually use olive oil and fresh parsley and don’t apologize for grabbing seconds.

Simple, loud seafood that nails dinner without drama. Worth every messy bite.

No regrets, ever, seriously.

Ingredients

• Cod fillets: flaky protein, mild taste that soaks up sauce.
• Salt: brings out fish flavor, it’s simple but essential.
• Black pepper: a little heat and herbal bite, subtle kick.
• Flour or cornstarch: adds light crust, makes searing prettier.
• Olive oil: helps with searing and adds smooth fruitiness.
• Butter for pan: golden richness, helps form that nice crust.
• Butter for finish: finishing silkiness, makes the sauce glossy.
• Garlic: garlicky warmth, it’s homey and never too much.
• Lemon juice: bright acid that cuts through the butteriness.
• Lemon zest: Basically extra brightness, tiny bursts of citrus.
• Wine or broth: deglazes pan, adds depth without heaviness.
• Capers: Plus briny pops, they lift each bite pleasingly.
• Parsley: fresh green finish, it’s pretty and lightly herbal.

Ingredient Quantities

• 1 1/2 pounds cod fillets, about 3 to 4 fillets, skin on or off, whatever you prefer
• Salt, about 1 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper, about 1/2 teaspoon
• 1/4 cup all-purpose flour for a light dusting, or cornstarch if you like a crispier crust
• 2 tablespoons olive oil for searing
• 3 tablespoons unsalted butter, divided (2 tbsp for pan, 1 tbsp for finishing)
• 2 to 3 garlic cloves, minced
• 2 tablespoons fresh lemon juice, about 1 lemon
• 1 teaspoon lemon zest, optional but brightens the sauce
• 1/4 cup dry white wine or low-sodium chicken broth, optional to deglaze and add flavor
• 1 tablespoon capers, rinsed, optional for a salty pop
• 2 tablespoons fresh parsley, chopped, for garnish

How to Make this

1. Pat the cod fillets dry with paper towels, season both sides with about 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; if the fillets are very wet dust lightly with 1/4 cup all purpose flour or cornstarch for a crisper crust.

2. Heat a large skillet over medium high and add 2 tablespoons olive oil plus 2 tablespoons unsalted butter, let the butter melt and foam but not burn; if your pan is smoking lower the heat a hair.

3. Carefully place the cod in the hot pan, skin side down if using skin, don’t crowd the pan, cook 3 to 4 minutes without moving so a nice golden crust forms.

4. Flip the fillets gently and cook the second side 2 to 4 more minutes depending on thickness, the fish is done when it flakes with a fork and registers about 130 to 135°F in the thickest part; transfer to a warm plate and tent loosely with foil.

5. Reduce heat to medium, add 2 to 3 minced garlic cloves to the same pan and cook 20 to 30 seconds until fragrant but not brown, scrape up any brown bits from the bottom with a spatula.

6. Pour in 1/4 cup dry white wine or low sodium chicken broth to deglaze, let it reduce for a minute or two, then stir in 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest if using.

7. Swirl in the remaining 1 tablespoon unsalted butter until the sauce is glossy, taste and adjust salt or lemon as needed; stir in 1 tablespoon rinsed capers now if you want a salty pop.

8. Return the cod to the pan briefly to warm through and spoon the lemon butter sauce over each fillet, or pour the sauce over the plated fish.

9. Garnish with 2 tablespoons chopped fresh parsley and serve immediately on a bed of steamed vegetables or your favorite grain like rice or quinoa.

10. Quick tips: if the crust stuck a little, use a thin spatula and let it release more before flipping; corn starch will give extra crispness; use room temp fish so it sears better; lemon zest adds brightness so don’t skip it.

Equipment Needed

1. Large heavy skillet (nonstick or stainless steel)
2. Fish spatula or thin metal spatula
3. Instant-read thermometer
4. Paper towels
5. Measuring spoons and 1/4-cup measure
6. Shallow plate or bowl for dredging (flour or cornstarch)
7. Small heatproof spoon or wooden spoon for deglazing/sauce
8. Tongs or fork for turning the fillets
9. Microplane or fine grater for lemon zest
10. Small bowl and knife plus cutting board for garlic, lemon, and parsley

FAQ

Pan Seared Cod With Lemon Butter Sauce Recipe Substitutions and Variations

• Flour (for dusting): swap with fine cornmeal for a bit of crunch, or use a 1:1 gluten free flour blend if you need no-gluten. Cornstarch also works for extra crispness, just dust lightly.
• Olive oil (for searing): use unsalted butter or avocado oil instead, both give great browning and flavor. Butter will brown faster so watch the heat.
• Dry white wine (to deglaze): substitute low-sodium chicken broth or even vegetable broth, or use dry vermouth if you want a similar winey note without actual wine.
• Capers (salty pop): chopped green olives or a tiny bit of finely chopped anchovy give that briny hit if you dont have capers, use sparingly with anchovy it can be strong.

Pro Tips

1. Let the fish come closer to room temp for 15 to 20 minutes before cooking. Cold fish shocks the pan and makes it steam instead of sear, so you won’t get that nice crust. Don’t leave it out too long though, especially in hot weather.

2. Pat the fillets really dry and lightly dust with flour or cornstarch right before they hit the pan. Too much coating will mask the fish, but a thin dusting helps the butter and oil brown evenly and makes flipping easier.

3. Use a wide, heavy skillet and don’t crowd the pan. If fillets are touching the heat is uneven and you’ll steam instead of sear. Cook one side without touching until it releases naturally, then flip gently with a thin spatula.

4. Finish the sauce off the heat or on very low heat, and add the last tablespoon of butter at the end, swirling it in slowly. That gives a glossy, silky sauce. Taste for salt after adding capers and lemon because they can change how much salt you actually need.