Pan Fried Cod with Lemon Butter Sauce (Print Version)
Flaky pan fried cod with a glossy lemon butter sauce, fresh herbs, and garlic, ready in about 25 minutes.
# Ingredients:
For the cod
01 -
4 cod fillets, about 6 oz (170 g) each, thawed if frozen
02 -
3/4 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
04 -
1/2 teaspoon sweet paprika
05 -
2 tablespoons olive oil
For the lemon butter sauce
06 -
5 tablespoons (70 g) unsalted butter
07 -
4 garlic cloves, finely minced
08 -
1/4 cup (60 ml) low-sodium chicken stock or vegetable stock
09 -
3 tablespoons fresh lemon juice
10 -
1 teaspoon finely grated lemon zest
11 -
1 tablespoon capers, drained, optional
12 -
2 tablespoons chopped fresh parsley
13 -
1 tablespoon chopped fresh dill, optional
14 -
Lemon wedges, for serving
# Instructions:
01 -
Pat the cod very dry with paper towels. Season both sides with salt, pepper, and paprika, then let the fillets sit while the skillet heats.
02 -
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the cod and cook undisturbed for 3-4 minutes, until golden underneath and easy to release.
03 -
Flip gently with a fish spatula. Cook for 2-4 minutes more, until the cod is opaque, flakes easily, and reaches 145°F in the thickest part. Transfer to a warm plate.
04 -
Reduce the heat to medium-low. Add the butter and garlic to the skillet and stir for about 30 seconds, just until the garlic smells fragrant.
05 -
Stir in the stock, lemon juice, lemon zest, capers if using, parsley, and dill. Swirl for 1-2 minutes until the sauce looks glossy, then season to taste.
06 -
Spoon the warm lemon butter sauce over the cod. Serve immediately with lemon wedges and any extra sauce from the pan.
# Notes:
01 -
Best served immediately while the cod is hot and the sauce is glossy.
02 -
Cook cod to 145°F or until the flesh is opaque and flakes easily.
03 -
Use thick, evenly sized fillets for the easiest timing.