Pan Fried Cod With Lemon Butter Sauce Recipe

I’ve refined my pan fried fish with lemon butter sauce into a strikingly simple cod recipe that pairs flaky fillets with a bright, silky sauce.

I can never resist a dish that looks fancy but doesn’t make me sweat. My pan fried cod with lemon butter sauce somehow hits that sweet spot; flaky cod fillets glisten with warm unsalted butter and a whisper of lemon, and i get that little thrill when someone asks what I made.

I was poking through Cod Fillet Recipes late one night and kept wondering why more of them don’t feel daring, you know? This is the kind of Pan Fried Fish that makes people lean in, curious, while I shrug and say I just “winged it” even though maybe I didn’t.

Ingredients

• Cod: lean, flaky protein, low cal, provides omega-3s, it’s mild fish.
• Butter: rich, creamy fat that adds flavor and mouthfeel, it’s higher in saturated fat.
• Lemon: bright sour citrus, gives acidity, vitamin C, cuts the richness.
• Garlic: pungent, aromatic, small amount has antioxidants and add savory depth.
• Flour: simple carbs for light crust, helps browning and the texture.
• Olive oil: heart friendly monounsaturated fat, it gives a fruity note and crisp.
• Capers: salty tang, tiny bursts of vinegary flavor, it lifts sauces.
• Parsley: fresh herb, bright green flavor, vitamin K, makes the dish pop.

Ingredient Quantities

• 1 lb cod fillets (about 4 pieces, 6 oz each), skinless, pin bones removed
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup all purpose flour
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 small shallot, minced (optional)
• 1/4 cup dry white wine or low sodium chicken broth
• 3 tablespoons unsalted butter, cold
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 teaspoon lemon zest
• 1 tablespoon capers, drained (optional)
• 2 tablespoons fresh parsley, chopped
• Lemon wedges for serving

How to Make this

1. Pat the cod fillets dry with paper towels, let them sit at room temp for 10 minutes, then season both sides with kosher salt and freshly ground black pepper; lightly dredge each fillet in the flour and shake off the excess.

2. Heat a large skillet over medium high until hot, add the olive oil and the 2 tablespoons unsalted butter, swirl until the butter foams and the fat is shimmering.

3. Add the fillets to the pan in a single layer, dont overcrowd, cook until the edges look opaque and the bottom is golden brown about 3 to 4 minutes, gently flip and cook the second side 2 to 3 minutes more until the fish flakes easily and reaches about 135 to 140 F. Transfer the fish to a warm plate and tent loosely with foil.

4. Reduce the heat to medium, add the minced garlic and optional shallot to the same pan and cook just until fragrant about 30 to 45 seconds, dont let them brown.

5. Pour in the white wine or low sodium chicken broth to deglaze the pan, scraping up browned bits with a wooden spoon, let the liquid simmer and reduce for about 1 to 2 minutes.

6. Remove the pan from the heat and whisk in the cold 3 tablespoons unsalted butter, a few small pieces at a time, until the sauce is glossy and slightly thickened, this helps emulsify the sauce.

7. Stir in the fresh lemon juice, lemon zest, optional capers, and chopped parsley; taste and adjust seasoning with a pinch more salt or pepper if needed.

8. Spoon the lemon butter sauce over the cooked cod, garnish with lemon wedges and a sprinkle more parsley, then let the fish rest a minute before serving so the sauce sets a bit.

Equipment Needed

1. 10 to 12 inch heavy skillet, cast iron or stainless works best
2. Tongs or a thin fish spatula for gentle flipping
3. Instant read thermometer to check 135 to 140 F
4. Shallow plate or rimmed dish for dredging the flour
5. Wooden spoon for scraping browned bits while deglazing
6. Small whisk for finishing the butter sauce
7. Chef knife and cutting board for garlic, shallot, parsley and zest
8. Paper towels, a warm plate and aluminum foil to rest the fish

FAQ

Pan Fried Cod With Lemon Butter Sauce Recipe Substitutions and Variations

• Cod: swap with haddock, pollock, or halibut. Haddock and pollock cook about the same, halibut is thicker so cook a bit longer — they all give that mild flaky fish result.
• All purpose flour: use cornstarch for a lighter, crispier crust (use about half the amount), or panko breadcrumbs for extra crunch, or almond flour if you need gluten free but it browns faster so watch the heat.
• Dry white wine: replace with low sodium chicken broth or dry vermouth, or use equal parts water and lemon juice if you want no alcohol. If you use broth, cut back on added salt.
• Capers: swap with chopped green olives or chopped cornichons, or just extra lemon zest for brightness without the brine. Taste as you go cause olives can be really salty.

Pro Tips

– Make the surface of the cod bone dry, seriously. Pat it well and let it sit a minute at room temp so the coating sticks and the crust gets crispy; if you want extra crunch, press the flour on and chill for a few minutes before cooking, it’ll help the flour set.
– Get the pan hot and use a bit of oil with the butter so the butter wont burn right away, but watch closely, you dont want scorched butter or browned garlic later. A quick flip, not poking or pressing the fillets, keeps them moist.
– For the sauce, reduce the wine or broth first, then take the pan off the heat and whisk in cold butter a few little pieces at a time so the sauce emulsifies and stays glossy; if it breaks, add a teaspoon of water and whisk like crazy until it comes back.
– Rinse capers if youre worried about salt, and keep the fish warm on a plate tented loosely while you finish the sauce so the sauce goes on hot but the crust stays crisp, spoon it on only at the end.

Pan Fried Cod With Lemon Butter Sauce Recipe

Recipe by Ashley Mead

0.0 from 0 votes

I've refined my pan fried fish with lemon butter sauce into a strikingly simple cod recipe that pairs flaky fillets with a bright, silky sauce.

Pin

Servings

4

servings

Calories

340

kcal

Equipment: 1. 10 to 12 inch heavy skillet, cast iron or stainless works best
2. Tongs or a thin fish spatula for gentle flipping
3. Instant read thermometer to check 135 to 140 F
4. Shallow plate or rimmed dish for dredging the flour
5. Wooden spoon for scraping browned bits while deglazing
6. Small whisk for finishing the butter sauce
7. Chef knife and cutting board for garlic, shallot, parsley and zest
8. Paper towels, a warm plate and aluminum foil to rest the fish

Ingredients

• 1 lb cod fillets (about 4 pieces, 6 oz each), skinless, pin bones removed

• Kosher salt and freshly ground black pepper, to taste

• 1/2 cup all purpose flour

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter

• 2 cloves garlic, minced

• 1 small shallot, minced (optional)

• 1/4 cup dry white wine or low sodium chicken broth

• 3 tablespoons unsalted butter, cold

• 2 tablespoons fresh lemon juice (about 1 lemon)

• 1 teaspoon lemon zest

• 1 tablespoon capers, drained (optional)

• 2 tablespoons fresh parsley, chopped

• Lemon wedges for serving

Directions

• Pat the cod fillets dry with paper towels, let them sit at room temp for 10 minutes, then season both sides with kosher salt and freshly ground black pepper; lightly dredge each fillet in the flour and shake off the excess.
• Heat a large skillet over medium high until hot, add the olive oil and the 2 tablespoons unsalted butter, swirl until the butter foams and the fat is shimmering.
• Add the fillets to the pan in a single layer, dont overcrowd, cook until the edges look opaque and the bottom is golden brown about 3 to 4 minutes, gently flip and cook the second side 2 to 3 minutes more until the fish flakes easily and reaches about 135 to 140 F. Transfer the fish to a warm plate and tent loosely with foil.
• Reduce the heat to medium, add the minced garlic and optional shallot to the same pan and cook just until fragrant about 30 to 45 seconds, dont let them brown.
• Pour in the white wine or low sodium chicken broth to deglaze the pan, scraping up browned bits with a wooden spoon, let the liquid simmer and reduce for about 1 to 2 minutes.
• Remove the pan from the heat and whisk in the cold 3 tablespoons unsalted butter, a few small pieces at a time, until the sauce is glossy and slightly thickened, this helps emulsify the sauce.
• Stir in the fresh lemon juice, lemon zest, optional capers, and chopped parsley; taste and adjust seasoning with a pinch more salt or pepper if needed.
• Spoon the lemon butter sauce over the cooked cod, garnish with lemon wedges and a sprinkle more parsley, then let the fish rest a minute before serving so the sauce sets a bit.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 200g
• Total number of serves: 4
• Calories: 340kcal
• Fat: 25g
• Saturated Fat: 10g
• Trans Fat: 0.2g
• Polyunsaturated: 1g
• Monounsaturated: 8.8g
• Cholesterol: 106mg
• Sodium: 410mg
• Potassium: 490mg
• Carbohydrates: 13g
• Fiber: 0.6g
• Sugar: 1.5g
• Protein: 22.5g
• Vitamin A: 300IU
• Vitamin C: 8mg
• Calcium: 40mg
• Iron: 1mg