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.
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 over medium-high. 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.
- 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.
- Spoon the warm butter sauce over the cod, sprinkle with chopped parsley, and serve right away.
