Here’s a simple and elegant Pan-Fried Cod with Lemon Butter Sauce recipe that’s crispy on the outside, tender inside, and full of flavor:
Ingredients (2–3 servings)
- 2 cod fillets (~6 oz / 170 g each)
- Salt and black pepper, to taste
- 2 tbsp all-purpose flour (for light dredging)
- 2 tbsp olive oil or vegetable oil
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- Juice of 1 lemon
- 1 tsp lemon zest
- 1 tbsp fresh parsley, chopped
- Optional: pinch of red pepper flakes for heat
Instructions
- Prep Cod:
Pat cod fillets dry with paper towels. Season both sides with salt and black pepper. Lightly dredge in flour, shaking off excess. - Pan-Fry Fish:
Heat olive oil in a skillet over medium-high heat. Add cod fillets and cook 3–4 minutes per side, until golden brown and cooked through (fish should flake easily). Remove fish from skillet and keep warm. - Make Lemon Butter Sauce:
In the same skillet, reduce heat to medium. Add butter and let it melt. Add minced garlic and cook for 30 seconds until fragrant. Stir in lemon juice, lemon zest, and red pepper flakes if using. Cook for 1 minute, stirring constantly. - Serve:
Pour the lemon butter sauce over the cod. Garnish with chopped parsley. Serve with steamed vegetables, rice, or roasted potatoes.
✅ Tips:
- Patting the fish dry ensures a crispy crust.
- Don’t overcook cod—it cooks quickly and becomes dry if left too long.
- For a richer flavor, you can add a splash of white wine to the sauce.
If you want, I can also give a sheet-pan version where cod fillets cook in the oven with lemon butter and vegetables, making cleanup minimal. Do you want me to do that?
