Pan Fried Cod with Lemon Butter Sauce

This pan fried cod with lemon butter sauce features tender, flaky fish with a golden crust, finished in a rich, buttery sauce with fresh lemon, garlic, and herbs. An easy, restaurant-style dinner ready in just 25 minutes.

5 from 7 votes

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: Servings

Author: Deborah Rainford

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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