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.