- 4 cod fillets 6 oz each, patted dry
- 2 tbsp olive oil
- Kosher salt and freshly ground black pepper
- 4 tbsp unsalted butter
- Juice of 1 lemon
- 2 tbsp finely chopped fresh herbs parsley, dill, tarragon
Instructions
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Pat cod fillets completely dry and season both sides with salt, pepper and fresh herbs.
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Heat olive oil in a large skillet over medium-high heat until shimmering.
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Add cod fillets and cook for 4-5 minutes per side until opaque and flaky in the center when tested with a fork. Transfer to a plate.
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Reduce heat to medium and add butter to the skillet. Once melted, stir in lemon juice and more fresh herbs. Taste and season with salt and pepper as needed.
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Pour the lemon butter sauce over the cod fillets and serve immediately, garnished with extra herbs if desired.
FAQ
What sides go well with pan-fried cod?
Fresh veggie sides like roasted potatoes, sauteed zucchini, asparagus or spinach pair beautifully. A slice of crusty bread for sopping up the sauce is also delicious.
How do I know when cod is cooked through?
The fish should be opaque and flake easily with a fork when fully cooked. You can also use an instant-read thermometer – cod is done when it reaches an internal temp of 145°F.
Can I use frozen cod for this recipe?
Yes, just be sure to thaw it completely before patting dry and seasoning. The searing process will be the same for fresh or frozen cod.
What kind of pan is best for searing fish?
A heavy, oven-safe skillet like cast iron or stainless steel works great and gets a nice crusty sear. Non-stick skillets are also an option but can’t go from stovetop to oven.
That’s all there is to this elegant pan-fried cod with a lush lemon butter sauce! Simple enough for any night of the week, yet impressive enough for your fanciest company. Just be sure to get the freshest cod you can find – your tastebuds will be thanking you.
