Pan-Seared Cod with Herb Butter
Flaky, tender cod fillets with a golden, crispy sear, finished with a luscious pat of herb-infused butter that melts into a simple pan sauce. This elegant dinner comes together in under 20 minutes using just one skillet. Pair it with roasted vegetables or a simple salad for a light yet satisfying meal.
For 4 servings
- prep · ~2 min
Pat the cod dry and season.
Pat each cod fillet very dry with paper towels. Season both sides evenly with salt and pepper.
TIPRemoving surface moisture is the key to a golden, crisp sear. Any water on the fish will steam it instead. - mix · ~2 min
Make the herb butter.
1.In a small bowl, combine the softened butter, minced garlic, lemon juice, parsley, and dill.2.Mash and stir with a fork until everything is evenly mixed into a smooth compound butter. - fry · ~7 min
Pan-sear the cod.
1.Heat the oil in a large skillet over medium-high heat until it shimmers but does not smoke.2.Carefully lay the cod fillets in the skillet, presentation side down.3.Sear without moving for 3 to 4 minutes, until a deep golden-brown crust forms.4.Gently flip with a fish spatula and cook the other side for 2 to 3 minutes, until the fish flakes easily with a fork.TIPDon't crowd the pan. If your skillet is small, cook the fillets in batches to ensure they sear instead of steam. - garnish · ~1 min
Finish with herb butter and serve.
1.Remove the skillet from the heat. Place a generous dollop of the herb butter on top of each hot fillet.2.Let the residual heat melt the butter into a simple pan sauce, spooning it over the fish.3.Serve immediately with lemon slices on the side.TIPThe cod is done at an internal temperature of 145°F (63°C). The flesh will turn opaque and separate into large, moist flakes.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat cod fillets bone-dry with paper towels for the best golden crust; moisture is the enemy of a good sear.
- 2Bring the cod to room temperature 10 minutes before cooking so it sears evenly without overcooking the exterior.
- 3Use a fish spatula to flip the fillets gently; it slides under delicate flesh without breaking it apart.
- 4Don't move the fillets during the first 3–4 minutes of searing—this allows the crust to develop and release naturally.
- 5The herb butter can be made up to 3 days ahead and refrigerated; let it soften before spooning onto hot fish.
- 6Cod is perfectly cooked when it flakes easily at 145°F internal temp; test with a fork at the thickest part.
Adapt it for your goals.
Citrus-herb swap
Replace dill and parsley with fresh basil and tarragon, and use lime juice instead of lemon for a brighter, more aromatic profile.
low oilLow-oil
Cook the cod in a non-stick skillet with just 1 teaspoon of oil brushed on the fish—this reduces fat while still achieving a light sear.
spicySpicy
Stir a pinch of red pepper flakes or finely chopped jalapeño into the herb butter for a gentle heat that complements the buttery cod.
gluten freeGluten-free
This recipe is naturally gluten-free; just confirm your butter and oil are certified gluten-free if needed.
dairy freeDairy-free
Swap the butter for vegan butter or a blend of olive oil and nutritional yeast to keep the savory, creamy finish without dairy.
Why this is on our healthy list.
Rich in Lean Protein
Cod is an excellent source of high-quality, low-fat protein, supporting muscle maintenance and satiety.
Packed with Omega-3s
Cod provides a good dose of omega-3 fatty acids, which help support heart and brain health.
Low in Saturated Fat
Using a small amount of butter and olive oil keeps saturated fat moderate while still delivering rich flavor.
Good Source of Vitamin D
Cod naturally contains vitamin D, which plays a key role in bone health and immune function.
Fresh Herbs Add Antioxidants
Parsley and dill supply vitamin C and antioxidants that help combat oxidative stress.
Frequently asked questions
Yes, but thaw it completely in the fridge overnight, then pat extremely dry with paper towels before cooking or it will steam instead of sear.
