Lemon Butter Cod
Dinner · Seafood Mains
Lemon Butter Cod
Pan-seared cod gets a light flour-and-spice coating, followed by a garlic, lemon, and butter sauce. Serve the four fillets with vegetables, rice, or potatoes as desired.
- Prep
- 10 minutes
- Cook
- 15 minutes
- Total
- 25 minutes
- Serves
- 4 servings
Bring it to the table
About this recipe.
Lightly seasoned pan-seared cod with a garlic, lemon, and butter sauce.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 4 6 oz Cod filets (raw, skinless, each about 6 ounces and 1 inch thick; thawed if frozen and pin bones removed)
- 1 Tbsp All-Purpose Flour
- ½ tsp Paprika
- ½ tsp Onion Powder
- ¼ tsp Dried Thyme
- ¼ tsp Dried Oregano
- ⅛ tsp Cayenne Pepper
- ¾ tsp Salt (to taste)
- ¾ tsp Ground Black Pepper (freshly ground)
- 5 Tbsp Butter (cut into 1 tbsp. pieces, divided)
- 1 Tbsp. Olive Oil
- 1 Tbsp. Minced Garlic
- 1½ Tbsp. Chicken broth (low sodium)
- 1½ Tbsp. Lemon juice (fresh)
- 1 Tbsp. Parsley (chopped fresh)
Keep the fish in even portions
Pat the fillets dry and turn them gently with a broad spatula. Check the thickest part with a thermometer, then lower the heat before making the garlic butter sauce.
Adapted from Jaclyn at Cooking Classy.
The cooking plan
How to make Lemon Butter Cod.
Pat the cod dry. Mix flour, paprika, onion powder, dried thyme, dried oregano, cayenne, salt, and pepper in a small bowl. Sprinkle and spread the mixture evenly over both sides of all four fillets.
Heat a large nonstick skillet over medium-high heat. Melt 1 tablespoon of the butter with the olive oil. Add cod in a single layer, leaving space between the pieces. Cook about 3–4 minutes per side, turning gently with a broad spatula, until the thickest part reaches 145°F (63°C). Cook longer as needed for thicker fish. Transfer to serving plates.
Reduce the heat to medium-low and let the skillet cool slightly. Add the remaining 4 tablespoons butter. When melted, stir in the garlic and cook briefly, about 15–30 seconds, just until fragrant.
Remove the skillet from the heat. Carefully stir in the chicken broth and lemon juice. Spoon the sauce over the cod and sprinkle with the fresh parsley. Serve promptly.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
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Lemon Butter Cod
Lightly seasoned pan-seared cod with a garlic, lemon, and butter sauce.
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Ingredients
- 4 6 oz Cod filets raw, skinless, each about 6 ounces and 1 inch thick; thawed if frozen and pin bones removed
1 Tbsp All-Purpose Flour- ½ tsp Paprika
- ½ tsp Onion Powder
- ¼ tsp Dried Thyme
- ¼ tsp Dried Oregano
- ⅛ tsp Cayenne Pepper
- ¾ tsp Salt to taste
- ¾ tsp Ground Black Pepper freshly ground
- 5 Tbsp Butter cut into 1 tbsp. pieces, divided
- 1 Tbsp. Olive Oil
- 1 Tbsp. Minced Garlic
- 1½ Tbsp. Chicken broth low sodium
- 1½ Tbsp. Lemon juice fresh
- 1 Tbsp. Parsley chopped fresh
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Pat the cod dry. Mix flour, paprika, onion powder, dried thyme, dried oregano, cayenne, salt, and pepper in a small bowl. Sprinkle and spread the mixture evenly over both sides of all four fillets.
- Heat a large nonstick skillet over medium-high heat. Melt 1 tablespoon of the butter with the olive oil. Add cod in a single layer, leaving space between the pieces. Cook about 3–4 minutes per side, turning gently with a broad spatula, until the thickest part reaches 145°F (63°C). Cook longer as needed for thicker fish. Transfer to serving plates.
- Reduce the heat to medium-low and let the skillet cool slightly. Add the remaining 4 tablespoons butter. When melted, stir in the garlic and cook briefly, about 15–30 seconds, just until fragrant.
- Remove the skillet from the heat. Carefully stir in the chicken broth and lemon juice. Spoon the sauce over the cod and sprinkle with the fresh parsley. Serve promptly.
Notes
The original ingredient amounts are retained. Four fillets make four servings. Cooking times are estimates for roughly 1-inch-thick fillets; use a food thermometer to check the center. The five tablespoons butter are divided into one for searing and four for the sauce. No nutrition calculation is supplied.
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