How To Make Pan Seared Cod with Lemon Butter Sauce Recipe

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.

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:

  1. Prepare the Cod Fillets:
    • Pat the cod fillets dry with paper towels and season both sides with salt and pepper.
  2. 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.
  3. 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.
  4. 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.
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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.

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