Golden Pan Seared Lemon Butter Cod
A quick and delicious pan seared cod with a tangy lemon butter sauce. Perfect for weeknight dinners.
Equipment
- 1 cast iron skillet
- 1 spatula
- 1 knife for chopping
- 1 cutting board
Ingredients
Fish
- 2 cod fillets about 6 ounces each
- Salt and pepper to taste
Lemon Butter Sauce
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 cloves garlic minced
- Juice of 1 lemon
- 1 tablespoon fresh parsley chopped
Instructions
Preparation
- Pat the cod fillets dry with a paper towel. Season both sides with salt and pepper. Set aside while preparing other ingredients.
- Heat olive oil in a cast iron skillet over medium-high heat until shimmering.
- Place the fillets in the skillet and cook for 3-4 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
- Lower the heat to medium, add butter to the skillet. Once melted, add minced garlic and sauté for 1 minute until fragrant.
- Stir in lemon juice and chopped parsley, then return the cod to the skillet and spoon sauce over the fillets.
- Cook for an additional 1-2 minutes to allow the flavors to meld.
Serving
- Transfer the cod onto plates, spooning remaining sauce over the top. Garnish with additional parsley if desired.
Storage
- Store leftover cod in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat.
Notes
Pro Tips: Ensure the skillet is hot for a good sear. Adjust lemon juice to taste for a balanced sauce.
Ingredient Substitutions: Substitute cod with haddock or halibut. Add a pinch of paprika for extra flavor.
How to Serve: Serve with roasted vegetables or a light salad.
Storage & Freshness: Store in an airtight container in the refrigerator for up to 2 days.
Make-Ahead Tips: Prepare the sauce ingredients in advance to save time during cooking.
Ingredient Substitutions: Substitute cod with haddock or halibut. Add a pinch of paprika for extra flavor.
How to Serve: Serve with roasted vegetables or a light salad.
Storage & Freshness: Store in an airtight container in the refrigerator for up to 2 days.
Make-Ahead Tips: Prepare the sauce ingredients in advance to save time during cooking.