Pan Seared Cod With A White Wine Lemon Sauce Recipe

There’s something incredibly satisfying about transforming simple cod fillets into a dish that’s brimming with flavors of garlic, lemon, and wine – like you’ve just brought a bit of the ocean’s elegance right into your kitchen. Dive in with me as I share a recipe that’s close to my heart, perfect for impressing guests or just treating yourself to a night of deliciously sizzling bliss.

I adore concocting recipes that highlight the incredible flavors of fresh ingredients, and my pan-seared cod with a white wine lemon sauce does just that. The simple combination of tender fillets of cod and a zesty sauce enriched with garlic, parsley, and butter yields flavors that not only satisfy but also surprise.

Today I want to share with you this easy yet impressive dish that is also an incredible source of protein.

Pan Seared Cod With A White Wine Lemon Sauce Recipe Ingredients

• Cod Fillets: High in protein, low in fat, mild flavor.
• Olive Oil: Rich in healthy monounsaturated fats.
• White Wine: Adds acidity and depth of flavor.
• Lemon Juice: Provides a bright, tangy acidity.
• Garlic: Infuses aromatic depth, antioxidant-rich.
• Parsley: Fresh, adds color and a hint of earthiness.

Pan Seared Cod With A White Wine Lemon Sauce Recipe Ingredient Quantities

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• 4 cod fillets (about 6 ounces each)
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter, divided
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• Lemon wedges, for serving

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How to Make this Pan Seared Cod With A White Wine Lemon Sauce Recipe

1. Dry the cod fillets with paper towels, then sprinkle both sides with salt and freshly ground black pepper.

2. In a big skillet, warm the olive oil on medium-high heat. Add 1 tablespoon of butter and let it melt.

3. Place the cod fillets in the skillet, with the skin down if it is a skin-on cut. Sear the fillets for 3-4 minutes on each side, or until you can tell just by looking at the fish that it’s done—the color will go from translucent to opaque, and the fish will flake easily with a fork. Remove the fillets from the skillet and set aside.

4. In the same skillet, lower the heat to medium and put in the remaining tablespoon of butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.

5. Add the dry white wine to the saucepan, and bring it to a simmer. Let it reduce by half, or 2-3 minutes.

6. Mix in the newly squeezed lemon juice and keep at a low simmer for 2 more minutes to meld the flavors together.

7. Replace the cod fillets in the skillet, and spoon the sauce over the top of the fish. Let the fillets heat through in the sauce for about 1-2 minutes.

8. Add a sprinkling of chopped fresh parsley to the fillets. This adds a touch of freshness and color to the dish.

9. Transfer the cod fillets to serving plates carefully.

10. Immediately serve the fish with extra wedges of lemon on the side so that diners can squeeze more over the top if desired.

Pan Seared Cod With A White Wine Lemon Sauce Recipe Equipment Needed

1. Paper towels
2. Skillet
3. Measuring spoons
4. Fork
5. Knife
6. Cutting board
7. Plate or platter for resting fish
8. Spoon (for saucing)
9. Citrus juicer
10. Serving plates or platters

FAQ

• Q: Can I use frozen cod fillets?
  
  A: Yes, just be sure to thaw them completely and pat them dry to remove excess moisture before searing.
• Q: What type of white wine is best for the sauce?
  
  A: A dry white wine, such as Sauvignon Blanc or Pinot Grigio, works well. Avoid using sweet wines.
• Q: Can I substitute the butter with another ingredient?
  
  A: You can use more olive oil or a plant-based butter alternative if you prefer.
• Q: How do I know when the cod is perfectly cooked?
  
  A: The fish is done when it flakes easily with a fork and is opaque throughout.
• Q: Is it necessary to use fresh parsley?
  
  A: Fresh parsley adds a bright flavor, but dried parsley can be used in a smaller amount if fresh is unavailable.
• Q: Can I add other herbs or spices for more flavor?
  
  A: Absolutely, herbs like thyme or rosemary and a sprinkle of red pepper flakes can enhance the dish.

Pan Seared Cod With A White Wine Lemon Sauce Recipe Substitutions and Variations

Use fillets of haddock or halibut instead of cod.
Replace olive oil with grapeseed oil or avocado oil.
Substitute Chardonnay or Sauvignon Blanc for dry white wine.
Substitute fresh lemon juice with lime juice for a distinct kind of citrus flavor.
In case fresh parsley isn’t available, you might consider using fresh basil or dill instead.

Pro Tips

1. Ensure Perfect Searing Make sure the cod fillets are completely dry before seasoning and placing them in the skillet. Excess moisture can prevent a good sear, leading to steaming instead of browning.

2. Wine Selection Choose a good-quality dry white wine that you enjoy drinking, such as Sauvignon Blanc or Pinot Grigio. The flavor of the wine will concentrate as it reduces, becoming a key component of the sauce.

3. Control Garlic’s Flavor Be cautious not to brown the garlic when sautéing it. Browning can make it bitter. Aim for a gentle sauté to release its natural sweetness and fragrance.

4. Balance the Sauce Taste the sauce before adding the cod back into the skillet. Adjust the seasoning with more salt, pepper, or lemon juice if needed, to achieve the right balance of flavors.

5. Cooking Cod Evenly To ensure even cooking, select fillets of similar thickness. If they have varying thicknesses, adjust the searing time accordingly and remove thinner pieces first to avoid overcooking.