Pan-Seared Cod with Lemon and Herbs

Name: Pan-Seared Cod with Lemon and Herbs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g cod fillet (skinless, 4 portions about 150g each); 0.5 tsp salt (for seasoning fish); 1 pinch black pepper (freshly ground, for seasoning); 2 tbsp olive oil (for searing); 2 tbsp butter (unsalted); 3 pcs garlic (cloves, thinly sliced); 2 tbsp lemon juice (freshly squeezed); 1 tsp lemon zest (from 1 lemon); 2 tbsp parsley (fresh, finely chopped)

RATING

0.0/5

TASTE SCORE

8/10

Flaky, tender cod fillets with a perfectly golden, crispy sear, finished with a bright lemon butter sauce and fresh herbs. This light yet satisfying dish comes together in under 20 minutes, making it perfect for a quick weeknight dinner that still feels elegant enough for company.

PREP

COOK

10m

SERVES

100 G

243 cal

SERVINGS

INGREDIENTS

For 4 servings

600 gcod fillet · skinless, 4 portions about 150g each½ tspsalt · for seasoning fish1 pinchblack pepper · freshly ground, for seasoning2 tbspolive oil · for searing2 tbspbutter · unsalted3 pcsgarlic · cloves, thinly sliced2 tbsplemon juice · freshly squeezed1 tsplemon zest · from 1 lemon2 tbspparsley · fresh, finely chopped

NUTRITION · PER SERVING

243

CALORIES · 100 G

Protein27g · 44%

Carbs2g · 3%

Fat14g · 52%

Fiber0g

Sugar0g

Saturated fat5g

Cholesterol80mg

Sodium419mg

Potassium644mg

Phosphorus312mg

How we calculate →

METHOD · 5 STEPS

prep · ~2 min
Pat the cod fillets completely dry.
1.Remove cod fillets from packaging and place on a plate.
2.Pat both sides thoroughly with paper towels until very dry to the touch.
3.Season both sides evenly with salt and black pepper.
TIPRemoving surface moisture is critical for that golden, crispy sear. Any water left on the fish will cause it to steam rather than sear.
fry · ~7 min
Sear the cod fillets until golden.
1.Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
2.Carefully lay fillets in the pan, leaving space between each piece.
3.Cook undisturbed for 3 to 4 minutes until the bottom is deep golden brown and the edges look opaque.
4.Flip gently with a fish spatula and cook the other side for another 2 to 3 minutes.
TIPDon't move the fish for the first 3 minutes. The fillet will release naturally from the pan when the crust is properly formed. Cod is cooked when it flakes easily with a fork and reaches 145°F internally.
saute · ~2 min
Make the lemon herb butter.
1.Transfer cooked cod to a warm plate and tent loosely with foil.
2.Reduce heat to medium-low. Add butter and sliced garlic to the same skillet.
3.Sauté for 30 seconds until garlic is fragrant and lightly golden.
4.Remove pan from heat. Stir in lemon juice and lemon zest.
TIPAdd garlic to melted butter, not hot oil, to prevent burning. Garlic turns bitter and acrid if it gets too dark.
assemble · ~1 min
Spoon the sauce over the fish and serve.
1.Return the cod fillets to the skillet or arrange on serving plates.
2.Spoon the lemon garlic butter generously over each fillet.
3.Scatter fresh parsley over the top.
serve
Serve immediately while hot.
Plate each fillet with a spoonful of the pan sauce. Great alongside steamed green beans, roasted asparagus, or a simple arugula salad.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the cod fillets bone-dry with paper towels for a golden crust; moisture is the enemy of a good sear.
2
Use a heavy-bottomed skillet and preheat the oil until it shimmers to ensure an even, crisp sear.
3
Don't move the fish for the first 3 minutes; it will release naturally when the crust is set.
4
Add garlic to the melted butter, not the hot oil, to prevent burning and bitter flavors.
5
Cod is perfectly cooked when it flakes easily with a fork and the internal temperature reaches 145°F.
6
For the brightest flavor, use freshly squeezed lemon juice and grate the zest just before serving.
7
If the sauce splits, whisk in a tablespoon of cold water or a tiny splash of cream to bring it back together.

RECIPE VARIATIONS

Adapt it for your goals.

herb swap

Herb-swap

Replace parsley with fresh dill, chives, or tarragon for a different aromatic profile that still complements the lemon and butter.

low oil

Low-oil

Reduce olive oil to 1 tablespoon and use a non-stick pan; the butter will provide enough fat for flavor without excess oil.

dairy free

Dairy-free

Substitute the butter with a high-quality plant-based butter or 2 tablespoons of extra-virgin olive oil infused with a pinch of garlic powder for a dairy-free version.

caper lemon