Pan Seared Cod Recipe With Paprika

Picture this: I’m in my kitchen, vibing with some good tunes, and cranking up the flavor with this irresistibly crispy pan-seared cod. It’s one of those dishes that feels gourmet, but secretly, it’s as easy as Sunday brunch. 🎶

This pan-seared cod recipe is simple and flavorful. Cod fillets are perfectly seasoned with a savory blend of paprika, garlic powder, and onion powder.

And olive oil and butter create a golden, crispy exterior—while lemon adds a zesty finish. Fresh parsley adds vibrancy.

Pan Seared Cod Recipe With Paprika Ingredients

• Cod Fillets: Lean protein source, rich in omega-3 fatty acids.
• Paprika: Adds rich color and subtly sweet flavor.
• Garlic Powder: Enhances savory taste, offers potential anti-inflammatory benefits.
• Olive Oil: Heart-healthy fat, provides a smooth texture.
• Lemon: Adds brightness and a refreshing citrusy tang.

Pan Seared Cod Recipe With Paprika Ingredient Quantities

• 4 cod fillets (approximately 6 oz each)
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 lemon, cut into wedges
• Chopped fresh parsley for garnish (optional)

How to Make this Pan Seared Cod Recipe With Paprika

1. Dry the cod fillets with paper towels so that excess moisture is removed. This helps a lot in making the fish crispy.

2. In a small bowl, combine paprika, garlic powder, onion powder, salt, and black pepper.

3. Evenly rub the spice mixture over both sides of each fillet of cod.

4. In a big non-stick skillet, heat the olive oil to medium-high heat.

5. When the oil shimmers but isn’t smoking, that’s the time to add the cod fillets to the skillet.

6. Prepare the cod by cooking it for 3-4 minutes on one side, making sure that the edges start to become golden brown.

7. Carefully flip the fillets using a spatula, and reduce the heat to medium.

8. Place the unsalted butter in the skillet and baste the fillets a few times with the melted butter for another 3-4 minutes, until the cod is opaque and flakes easily with a fork.

9. Remove the cod from the skillet and put it on a serving dish.

10. Serve the hot cod fillets with lemon wedges and, if desired, a garnish of very finely chopped fresh parsley. Fresh parsley can be left out—it won’t hurt the dish.

Pan Seared Cod Recipe With Paprika Equipment Needed

1. Paper towels
2. Small bowl
3. Measuring spoons
4. Large non-stick skillet
5. Stove
6. Spatula
7. Serving dish
8. Knife (for cutting lemon)
9. Cutting board (optional, for lemon and parsley)

FAQ

• Can I use a different type of fish instead of cod?Certainly! Cod can be replaced with other types of white fish, as with haddock or tilapia. However, you should be aware that the times needed to cook these alternatives may differ slightly from those called for in recipes.
• Is it necessary to use unsalted butter?You can control the overall saltiness of the dish better when you use unsalted butter. If you have only salted butter, you might want to cut back on the amount of added salt.
• Can I make this recipe in advance?The spice mix can be made ahead of time for a quicker pan searing of this cod, which is best served fresh. While fresh ingredients are always ideal, you can certainly use frozen fish to make this dish. Just be sure to thaw it in the refrigerator overnight or for a few hours, rather than on the counter. Using frozen gargantuan red shrimp from Spain, I pan seared them in a similar manner to fish. They were good, but not as good as fresh fish. If you have access to fresh shrimp, its flavor will rock the house.
• What can I serve alongside this dish?Pair the cod with steamed vegetables, rice, or a simple green salad for a balanced meal.
• How do I prevent the cod from sticking to the pan?Make sure the skillet is hot and the olive oil is shimmering before adding the cod. This helps create a surface that the cod won’t stick to.
• What is the best way to check if the cod is cooked through?The cod, when it reaches the point of being fully cooked, usually after 3-4 minutes per side, should be opaque and flake easily with a fork.

Pan Seared Cod Recipe With Paprika Substitutions and Variations

Haddock or tilapia fillets can be used in place of cod fillets for a somewhat comparable flavor and texture.
Smoked paprika can be used in place of paprika when a slightly smoky flavor is desired. If more heat is desired, use chili powder.
Two to three fresh garlic cloves, minced, can be used to substitute garlic powder for a fresher garlic flavor.
Cooking with olive oil? Swap it with either avocado oil or canola oil for a nearly identical result.
Lime wedges can be used in place of lemon wedges. This will give a different citrus flavor.

Pro Tips

1. Preheat the Oven for Warmth: Before starting to cook the fillets, preheat your oven to a low temperature (about 200°F or 95°C). This way, you can keep the cooked fillets warm while preparing the rest, especially useful if you are cooking in batches or want a little extra time before serving.