Easy Pan Fried Cod With Lemon Butter Sauce
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This pan fried cod with lemon butter sauce is an easy, restaurant-style dinner made with tender, flaky cod fillets and a rich, buttery sauce finished with fresh lemon and herbs. Ready in just 25 minutes, it’s a simple way to turn a handful of ingredients into something special.
If you love easy seafood dinners, try my salmon with lemon butter and herbs or this maple glazed salmon for another flavorful weeknight meal.
Why this recipe works
Ingredients Required
- Cod fillets: Choose thick, boneless cod fillets for the best results. Fresh or fully thawed frozen cod both work well.
- Butter: Creates the rich, silky base of the sauce and complements the delicate flavor of the fish.
- Fresh lemon: Adds brightness and acidity to balance the butter. Freshly squeezed lemon juice gives the best flavor.
- Garlic: Adds savory depth to the lemon butter sauce without overpowering the cod.
- Olive oil: Helps the cod develop a lightly golden crust when pan-fried.
- Fresh herbs: Add freshness and color to the finished dish. Parsley works particularly well with lemon and fish.
- Salt and black pepper: Simple seasoning that enhances the natural sweetness of the cod.
See the recipe card at the bottom of the post for exact quantities and full instructions.
How to Make Pan Fried Cod with Lemon Butter Sauce
- Prepare the cod: Pat the cod fillets thoroughly dry with paper towels and season both sides with salt and black pepper. Removing excess moisture helps the fish develop a beautiful golden crust.
- Pan-sear the fish: Heat the olive oil in a large skillet over medium-high heat. Add the cod fillets and cook undisturbed for 3–4 minutes, until golden underneath. Carefully flip and cook for another 2–4 minutes, depending on the thickness, until the fish is opaque and flakes easily.
- Make the lemon butter sauce: Reduce the heat to medium-low. Add the butter and garlic to the skillet, letting the butter melt and the garlic become fragrant without browning. Stir in the fresh lemon juice and herbs, swirling the pan to combine. Spoon the warm sauce over the cod.
- Finish and serve: Remove the skillet from the heat and spoon the lemon butter sauce generously over the fish. Garnish with extra fresh herbs and lemon wedges, and serve immediately.
Chef’s tip: Cod is delicate, so resist the temptation to move it while it’s searing. Once a golden crust develops, it will release more easily from the pan, making it much less likely to break when you turn it.
Chef’s Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Dry the cod thoroughly: Moisture is the enemy of a golden crust. Pat the fillets dry with paper towels before seasoning to help them sear rather than steam.
- Choose thick, evenly sized fillets: Thick cod fillets are easier to pan-sear without overcooking. If the pieces vary in thickness, remove the thinner ones from the pan first.
- Preheat the skillet: Let the pan and oil get hot before adding the fish. You want an immediate, gentle sizzle to develop that golden exterior.
- Don’t move the fish too soon: Leave the cod undisturbed until a crust forms and it releases easily from the pan. Use a thin fish spatula to turn the fillets gently.
- Watch the butter and garlic: Reduce the heat before making the sauce. Butter and garlic can burn quickly in a hot skillet, so keep the heat gentle and add the lemon juice once the garlic is fragrant.
- Avoid overcooking: Cod cooks quickly and can become dry if left in the pan too long. For food safety, cook until the thickest part reaches 145°F (63°C), then serve immediately.
Storing & Reheating
- This pan-fried cod is best enjoyed immediately, while the fish is tender and flaky and the lemon butter sauce is silky. Reheating can dry out the delicate cod and cause the butter sauce to separate, so I don’t recommend making this dish ahead or freezing it.
FAQs
Absolutely! Frozen cod works just as well as fresh. Thaw the fillets completely in the refrigerator, then pat them thoroughly dry before seasoning and cooking. Excess moisture will prevent the fish from developing a golden crust.
Make sure the skillet is properly heated before adding the fish, and avoid moving the fillets too soon. Once a golden crust develops, the cod should release more easily from the pan. Use a thin fish spatula to turn it gently.
Yes! Haddock, halibut, or sea bass all work beautifully with the lemon butter sauce. Just adjust the cooking time according to the thickness of the fillets.
Pan Fried Cod with Lemon Butter Sauce
Ingredients
For the Cod
- 4 cod fillets, about 6 ounces each
- 2 tablespoons olive oil
- Salt and black pepper, to taste
For the Lemon Butter Sauce
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- Juice of 1 lemon
- 2 tablespoons finely chopped fresh herbs, such as parsley, dill, or thyme
- Salt and black pepper, to taste
Instructions
Prepare the Cod
- Season the fish: Pat the cod fillets thoroughly dry with paper towels. Season both sides with salt and black pepper.
Pan-Fry the Cod
- Sear the fillets: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the cod and cook undisturbed for 3–4 minutes, until golden underneath. Carefully flip and cook for another 2–4 minutes, depending on thickness, until the fish is opaque and flakes easily. Transfer to a warm plate.
Make the Lemon Butter Sauce
- Melt the butter: Reduce the heat to medium-low. Add the butter to the same skillet and let it melt, swirling the pan occasionally.
- Add the garlic, lemon, and herbs: Stir in the minced garlic and cook for about 30 seconds, until fragrant. Add the lemon juice and chopped herbs, stirring gently to combine. Taste and season with salt and pepper as needed.
Finish and Serve
- Serve: Spoon the warm lemon butter sauce over the cod fillets. Garnish with extra herbs and lemon wedges, if desired, and serve immediately.
Notes
- For a golden crust: Pat the cod thoroughly dry and preheat the skillet before adding the fish. Leave the fillets undisturbed until they release easily from the pan.
- Adjust for thickness: Cooking times will vary depending on the size of your fillets. The fish should be opaque, flake easily, and reach an internal temperature of 145°F (63°C).
- Serve immediately: This dish is best enjoyed fresh. Reheating can dry out the delicate cod and cause the butter sauce to separate.
Nutrition
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Meet the Chef!
Hi, I’m Debs, a Cordon Bleu-trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes, step-by-step instructions, and tips and tricks I’ve learned over a 10-year career in professional kitchens.
This was such a great recipe. Super easy and delicious!
Yummy
I’m not a huge fan of cod (I thought), more of a salmon person. But we had a package of cod fillets, and I wanted something not bland. This was it and my husband wants me to do it again! I kept spooning the lemon butter over the fillets as they cooked, and it was delicious!
So happy you loved this recipe and it was a hit! 🙂
I loved the ease of this dish. I had yellow cherry tomatoes which I added to the sauce. The sauce was rich with a touch of sweetness from the tomatoes and a splash of Sherry wine
Hi Susan, cherry tomatoes with this recipe is such an incredible addition! So light, summery and fresh! So happy you loved the recipe! 🙂
I do not see the fennel or prosciutto in your recipe. Are the comments borrowed from somewhere else?
Hi Harry, the recipe has been extensively updated and changed. So sorry for the confusion. I’ll remove the comments that no longer apply. 🙂
You are certainly doing dinner right! This looks absolutely delicious – I’m dying to dig into it. Love the additions of prosciutto and fennel.
Thanks so much Rachel! It was the perfect speedy dinner.
Y-U-M!!! This looks like an elegant, high protein, and overall delicious dinner choice. I love the idea of fennel and proscuitto together!
Thanks Jessie! The fennel and prosciutto are a match made in heaven!