Elevate your weeknight dinners with “Elegant Simplicity: Lemon Butter Pan Seared Cod.” This dish features tender, flaky cod fillets pan-seared to perfection and drizzled with a luscious lemon butter sauce. Perfect for a quick and healthy meal, this recipe is as delightful to eat as it is easy to prepare.
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Why You’ll Love Lemon Butter Pan Seared Cod:
- Quick and Easy: Ready in under 20 minutes, making it perfect for busy weeknights.
- Healthy: Cod is a lean, protein-rich fish that pairs beautifully with fresh lemon and butter.
- Flavorful: The lemon butter sauce adds a rich and tangy flavor to the delicate cod.
- Elegant: Perfect for both casual dinners and special occasions.
Ingredients Notes For Lemon Butter Pan Seared Cod:
- Cod Fillets: Fresh or thawed cod fillets, patted dry.
- Lemon Juice: Freshly squeezed for the best flavor.
- Butter: Unsalted butter for a rich, creamy sauce.
- Garlic: Freshly minced for a burst of flavor.
- Olive Oil: For searing the cod fillets.
- Salt and Pepper: To taste, for seasoning.
- Fresh Parsley: Chopped for garnish.
Recipe Steps:
- Prepare the Cod Fillets:
- Pat the cod fillets dry with paper towels and season both sides with salt and pepper.
- Sear the Cod Fillets:
- In a large skillet, heat 1-2 tablespoons of olive oil over medium-high heat. When the oil is hot, add the cod fillets. Sear the fillets for 3-4 minutes on each side, or until they are golden brown and the fish flakes easily with a fork. Remove the fillets from the skillet and set aside.
- Make the Lemon Butter Sauce:
- In the same skillet, reduce the heat to medium. Add 4 tablespoons of unsalted butter and allow it to melt. Add 3-4 minced garlic cloves and sauté for about 1 minute until fragrant.
- Stir in 2 tablespoons of freshly squeezed lemon juice, and let the sauce simmer for another 1-2 minutes, stirring occasionally.
- Combine and Serve:
- Return the seared cod fillets to the skillet, spooning the lemon butter sauce over the top. Cook for an additional 1-2 minutes to heat the fish through.
- Garnish with freshly chopped parsley before serving.
Storage Options:
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat: Reheat gently in a skillet over low heat, adding a splash of water or broth if needed to prevent drying out.
Ingredients
Prepare the Cod:
- Pat the cod fillets dry with paper towels. Season both sides with salt and pepper.
- Lightly dredge each fillet in flour shaking off any excess.
Sear the Cod:
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Once the skillet is hot add the cod fillets. Sear for about 3-4 minutes on each side, or until the fish is golden brown and flakes easily with a fork.
- Remove the cod from the skillet and set aside on a plate.
Make the Lemon Butter Sauce:
- In the same skillet add the remaining 2 tablespoons of butter and minced garlic. Sauté for about 1 minute, until the garlic is fragrant.
- Pour in the chicken broth or white wine and bring to a simmer. Cook for 2-3 minutes, allowing the liquid to reduce slightly.
- Stir in the lemon juice and lemon zest. Cook for another minute.
- Return the cod fillets to the skillet spooning the sauce over the top to coat the fish.
Finish and Serve:
- Sprinkle the chopped parsley over the cod fillets.
- Serve the cod with the lemon butter sauce drizzled on top and garnish with lemon wedges.
Instructions
Prepare the Cod:
-
Pat the cod fillets dry with paper towels. Season both sides with salt and pepper.
-
Lightly dredge each fillet in flour, shaking off any excess.
Sear the Cod:
-
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
-
Once the skillet is hot, add the cod fillets. Sear for about 3-4 minutes on each side, or until the fish is golden brown and flakes easily with a fork.
-
Remove the cod from the skillet and set aside on a plate.
Make the Lemon Butter Sauce:
-
In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté for about 1 minute, until the garlic is fragrant.
-
Pour in the chicken broth (or white wine) and bring to a simmer. Cook for 2-3 minutes, allowing the liquid to reduce slightly.
-
Stir in the lemon juice and lemon zest. Cook for another minute.
-
Return the cod fillets to the skillet, spooning the sauce over the top to coat the fish.
Finish and Serve:
-
Sprinkle the chopped parsley over the cod fillets.
-
Serve the cod with the lemon butter sauce drizzled on top, and garnish with lemon wedges.
