If you want a fast, restaurant-style seafood dinner without any fuss, this pan-seared cod with lemon garlic butter is the move. It’s flaky, tender, and finished with a bright, buttery sauce that tastes way more impressive than the effort it takes.
Why this recipe works
- Quick: Cooks in about 10 minutes, start to finish.
- Reliable sear: A light flour dusting helps the cod brown and stay intact.
- Big flavor, few ingredients: Lemon, garlic, butter, and a little parsley do the heavy lifting.
Ingredients
- 4 cod fillets (about 6 oz each, 1 to 1 1/2 inches thick), patted very dry
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1/4 cup all-purpose flour (for light dredge)
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 3 garlic cloves, minced
- 1 lemon (zest optional), cut in half for juice
- 2 tbsp chopped parsley
- Optional: pinch of red pepper flakes
How to pan-sear cod (step-by-step)
1) Dry and season. Pat the cod very dry with paper towels (this is key for browning). Season both sides with salt and pepper.
2) Light dredge. Sprinkle flour on a plate and lightly coat the cod on both sides. Shake off excess—this should look like a whisper of flour, not a thick coating.
3) Sear the fish. Heat a large nonstick or well-seasoned cast iron skillet over medium-high heat. Add olive oil and 1 tbsp butter. Once the butter is melted and foamy, add the cod. Cook 3 to 4 minutes on the first side without moving it, until golden.
4) Flip and finish. Carefully flip and cook 2 to 4 minutes more, depending on thickness, until the fish flakes easily and is opaque. Transfer to plates.
5) Make the lemon garlic butter. Reduce heat to medium. Add remaining 2 tbsp butter. Stir in garlic (and red pepper flakes if using) and cook 30 to 45 seconds until fragrant (don’t let it brown). Squeeze in lemon juice (and a little zest if you want). Turn off heat and stir in parsley.
6) Serve. Spoon the lemon garlic butter over the cod and serve right away.
Doneness tips (so you don’t overcook cod)
- Cod is done when it turns opaque and flakes easily with a fork.
- If you use an instant-read thermometer, aim for about 135–140°F in the thickest part; it will continue to rise a bit off the heat.
- Thicker fillets take longer; adjust the second-side cook time first.
Best sides for pan-seared cod
- Garlic mashed potatoes or roasted baby potatoes
- Rice or lemon-herb quinoa
- Roasted asparagus, green beans, or sautéed spinach
- A simple arugula salad with vinaigrette
Recipe variations
- No flour: Skip dredging and sear in hot oil; just be extra gentle when flipping.
- Caper-lemon: Add 1 to 2 tbsp capers to the butter sauce.
- More sauce: Add an extra tablespoon of butter and another squeeze of lemon.
- Swap the fish: This method works well with haddock, pollock, or halibut (adjust cook time).
Storage and reheating
- Store: Refrigerate leftovers in an airtight container up to 2 days.
- Reheat: Warm gently in a skillet over medium-low with a small pat of butter or splash of water. Avoid microwaving too long—cod dries out quickly.
Pan-Seared Cod with Lemon Garlic Butter
- Servings: 4
- Time: 15 minutes
- Ingredients: 4 cod fillets; salt; pepper; 1/4 cup flour; 2 tbsp olive oil; 3 tbsp unsalted butter (divided); 3 minced garlic cloves; juice of 1 lemon; 2 tbsp parsley; optional red pepper flakes.
- Instructions: Pat cod dry, season, lightly dredge in flour. Sear in olive oil + 1 tbsp butter over medium-high (3–4 min first side, 2–4 min second). Remove. Make sauce with remaining butter and garlic (30–45 sec), add lemon juice, stir in parsley. Spoon over fish and serve.
