Pan Seared Cod With Lemon Butter Sauce Recipe

I can’t wait to share my Pan Seared Fish With Lemon Butter Sauce recipe that turns flaky cod into a zesty, buttery weeknight favorite.

I love the way pan searing cod fillets makes the edges crisp while the inside stays flaky, and this Pan Seared Fish With Lemon Butter Sauce recipe is one of those quick dinners that looks fancy but isn’t. I usually reach for unsalted butter to build a silky, lemon kissed sauce that somehow tastes brighter than the sum of its parts.

The first bite surprises you, then keeps pulling you in, so you start thinking about what you’d pair it with. I won’t pretend it’s gourmet every night but it does make weeknights feel like a little celebration, trust me.

Ingredients

• Lean white fish, it’s high in protein and low in fat, mild and flaky.
• Heart healthy monounsaturated fats, adds richness and help crisp the fish.
• Gives silky mouthfeel, add richness and slight sweetness when browned.
• Pungent, savory bite, brighten the sauce and pair with lemon.
• Sharp bright acidity, it cuts richness and lifts overall flavor.
• Fresh herb adds color and a mild slightly bitter freshness.
• Salty briny bursts, they add tang and contrast to buttery sauce.
• Milder than onion gives sweet aromatic depth without over powering.

Ingredient Quantities

• 4 cod fillets (about 6 oz or 170 g each) skinless with bones removed, about 1 1/2 lb total
• 1 to 1 1/2 tsp kosher salt or to taste
• 1/2 tsp freshly ground black pepper or to taste
• 1/4 cup all purpose flour for a light dusting
• 2 tbsp olive oil
• 3 tbsp unsalted butter divided
• 2 cloves garlic minced
• 1 small shallot minced (optional but I like it)
• 1/3 cup dry white wine or low sodium chicken broth
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tsp lemon zest
• 2 tbsp chopped fresh parsley
• 1 tbsp capers rinsed and drained (optional)
• Lemon wedges for serving (optional)

How to Make this

1. Pat the cod fillets dry with paper towels, then season both sides with 1 to 1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Lightly dust each fillet with the 1/4 cup flour, shaking off the excess so it’s just a thin coat.

2. Heat a large skillet over medium high heat until hot, then add the 2 tbsp olive oil and 1 tbsp of the butter. Swirl to coat the pan so the butter doesnt burn.

3. Add the fillets to the pan, spaced so they dont touch. Let them sear undisturbed 3 to 4 minutes on the first side, until the bottom is golden brown and the edges look cooked. Flip once and cook the second side about 2 to 4 minutes more, depending on thickness, until the fish is opaque and flakes easily with a fork. Baste once or twice with the pan juices if you want extra flavor.

4. Transfer the cooked fillets to a warm plate and tent loosely with foil to rest while you make the sauce.

5. Reduce the heat to medium, add the remaining 2 tbsp butter to the same skillet. Add the minced garlic and the minced shallot if using, sauté about 30 to 45 seconds until fragrant but not browned.

6. Pour in the 1/3 cup dry white wine or low sodium chicken broth to deglaze the pan, scraping up the browned bits with a wooden spoon. Let it simmer and reduce by about half, 1 to 2 minutes.

7. Stir in the 2 tbsp fresh lemon juice and 1 tsp lemon zest, then add the 1 tbsp rinsed capers if using. Let the sauce bubble for 30 seconds, then swirl the pan off the heat and whisk or stir in any remaining butter to finish the sauce and give it a silky texture.

8. Stir in the 2 tbsp chopped fresh parsley, taste and adjust seasoning with a pinch more salt or pepper if needed.

9. Spoon the lemon butter sauce over the cod, serve immediately with lemon wedges and your choice of fresh vegetables or a grain. Let the fish rest a minute so the sauce soaks in, then enjoy.

Equipment Needed

1. Paper towels
2. Measuring spoons and measuring cups (including a 1/4 cup)
3. Shallow plate or rimmed dish for flour dredging
4. Large skillet (10 to 12 inch), stainless steel or nonstick
5. Tongs or a thin fish spatula for flipping
6. Wooden spoon for deglazing and scraping browned bits
7. Whisk or small silicone spatula to finish the sauce
8. Chef’s knife and cutting board for shallot, garlic and parsley
9. Serving plate and foil to tent the fish, plus lemon juicer or microplane for zesting

FAQ

Pan Seared Cod With Lemon Butter Sauce Recipe Substitutions and Variations

• Cod fillets: swap with haddock, pollock, or tilapia for a similar mild flavor, halibut is nice if you want a firmer, meatier fish but it’ll take a bit longer to cook
• All purpose flour (for dusting): use cornstarch or rice flour for a gluten free crisp, almond flour also works but browns faster and gives a nuttier taste
• Dry white wine: replace with low sodium chicken or veggie broth, or use dry vermouth or a splash of white wine vinegar diluted with water if you want acidity without the alcohol
• Unsalted butter: sub with ghee for higher smoke point, olive oil for a lighter finish, or vegan butter if you need dairy free (if using salted butter, cut back on the added salt)

Pro Tips

1) Pat the fillets very dry and let them sit at room temp for 10-15 minutes before cooking. Wet fish wont brown well, and a little warmth helps them cook more evenly.

2) Use a heavy skillet and dont crowd it. Give each piece space so you get a good sear instead of steaming, and use a thin, flexible fish spatula to flip gently so it doesnt fall apart.

3) Protect the butter from burning by starting with oil, or use a small amount of clarified butter. If the butter starts to brown too fast, turn the heat down a bit instead of adding more fat.

4) Finish the sauce off the heat with small pats of cold butter and whisk or swirl them in. That makes a silky emulsion and keeps the sauce bright. Add capers and fresh herbs at the end so they keep their texture and flavor.

5) Taste before you salt, capers can add a lot of saltiness. If using wine, let it reduce enough to lose the raw alcohol taste, and always let the fish rest a minute so the juices redistribute.