Pan Fried Cod with Lemon Herb Butter Sauce Recipe
This pan-fried cod recipe features tender, flaky cod filets coated in a light flour crust and cooked to golden perfection in olive oil. Topped with a vibrant lemon herb butter sauce made with fresh garlic, lemon zest, parsley, and basil, this dish offers a delicious balance of rich and zesty flavors. Ready in just 20 minutes, it is a simple yet elegant seafood option perfect for a weeknight dinner or special occasion.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Fish
- 4 cod filets (skinless, about 4-5 ounces each)
- Salt and black pepper to taste
- 1/2 cup all-purpose flour
Cooking
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 cloves garlic (minced)
- Zest of 1 lemon
- Juice of 1 lemon (about 1/4 cup)
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons fresh basil (chopped)
- Microgreens (garnish, optional)
Instructions
- Prepare the Cod: Pat the cod filets dry with paper towels to remove excess moisture. Season both sides generously with salt and black pepper.
- Dredge in Flour: Place the all-purpose flour in a shallow dish. Lightly coat each cod filet with flour, shaking off any excess to ensure an even, thin layer.
- Pan-Fry the Cod: Heat the olive oil in a large skillet over medium-high heat until shimmering but not smoking. Carefully place the coated cod filets in the skillet. Cook for 3-4 minutes on each side until a golden crust forms and the fish is cooked through (internal temperature should reach 145°F or 63°C).
- Make the Lemon Herb Butter Sauce: While the cod cooks, melt the unsalted butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, taking care not to brown the garlic.
- Finish the Sauce: Stir in the lemon zest, lemon juice, chopped parsley, and basil. Let the sauce cook for another minute to meld the flavors. Season with salt and black pepper to taste.
- Serve: Transfer the cooked cod filets to a serving plate. Spoon the warm lemon herb butter sauce over the fish. Garnish with additional chopped herbs and microgreens if desired. Serve immediately with your choice of sides like roasted vegetables, mashed potatoes, or a crisp green salad.
Notes
- Patting the cod dry is key to achieving a crispy crust when pan-frying.
- Be careful not to overcrowd the skillet; cook the filets in batches if necessary for even frying.
- The lemon herb butter sauce can be made ahead and gently reheated.
- Use fresh herbs for the best flavor, but dried herbs can be substituted in a pinch (use about one-third the quantity).
- Microgreens add a nice visual touch and a fresh flavor note but are optional.
