If you want an easy dinner that feels a little fancy, this lemon cod is your new go-to. The fish takes just minutes to pan‑fry until it flakes perfectly, and the simple butter, garlic, and lemon sauce brings it all together with bright, comforting flavour. Serve it with rice, potatoes, or a green salad for a meal that’s both quick and memorable.
If you need an appetizer to go with this then our Tomato and Basil Bruschettas would work perfectly.
🍴 Tools You’ll Need
Fish Spatula — I use this so I can flip the delicate fillets without breaking them.
Heavy Frying Pan — One like this is perfect to avoid the fish sticking to the pan
Lemon Squeezer — Like this one for getting all the juice without the seeds.
Lemon Butter Seared Cod
Golden‑seared cod fillets topped with a quick garlic‑lemon butter sauce and fresh parsley.
Ingredients
- 4 cod fillets, skinless, about 1-inch thick
- 1 Tbsp all-purpose flour
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- 1/8 tsp cayenne pepper
- 3/4 tsp freshly ground black pepper
- 5 Tbsp Butter
- 1 Tbsp olive oil
- 1 Tbsp minced garlic
- 1 1/2 Tbsp low-sodium chicken broth
- 1 1/2 Tbsp fresh lemon juice
- 1 Tbsp chopped fresh parsley
- salt or to taste
Instructions
- In a small bowl, whisk together the flour, paprika, onion powder, thyme, oregano, cayenne, salt, and pepper.
- Pat the cod fillets dry, then sprinkle the flour mixture evenly on both sides, pressing gently so it adheres.
- Heat 1 tablespoon of butter and the olive oil in a nonstick skillet like this one over medium-high heat. Once the butter is foaming, add the cod and cook for about 3–4 minutes per side, until the fillets are golden and flake easily with a fork. Transfer the cod to your serving plates.Tip: Flip the cod using a fish spatula like this one — it helps avoid tearing.
- Turn the heat down to medium-low and add the remaining 4 tablespoons of butter to the same pan. As soon as it melts, add the minced garlic and sauté for just 15 seconds until fragrant (don’t let it brown).
- Remove the pan from the heat. Carefully stir in the chicken broth and lemon juice—it’ll steam up, so watch your hands. Give it a quick stir to combine.Tip: I love using a citrus press like this one — it gets loads more juice out without seeds.
- Spoon the warm butter sauce over the cod, sprinkle with chopped parsley, and serve right away.