Lemon Butter Cod
Simple ingredients deliver a restaurant-quality meal in this lemon butter cod recipe. Tender pan-seared cod fillets are finished in a garlicky lemon butter sauce for a weeknight meal that feels a little fancy.
Servings: 4
Ingredients
- 4 cod fillets (5 to 6 ounces each, thawed if frozen, see note)
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons butter (see note)
- 3 cloves garlic (minced)
- 2 tablespoons fresh lemon juice (about ½ lemon, zest first!)
- 1 teaspoon lemon zest
For serving (optional):
- 1 tablespoon chopped fresh parsley
- 4 lemon wedges
Instructions
- Pat cod fillets dry with paper towels. Season both sides with salt and pepper.4 cod fillets, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Heat olive oil in a large nonstick or stainless steel skillet over medium-high heat. Once hot, add cod and sear for 3 to 4 minutes per side, or until golden brown on each side, and cooked through (internal temp should reach 145°F and fish should flake easily with a fork). Cooking time will vary depending on the thickness of the fillets.1 tablespoon olive oil
- Transfer to a plate and tent with foil. If desired, carefully clean out pan using damp paper towels to remove any browned areas.
- Over low heat in the same skillet, melt butter. Add garlic and sauté for 1 minute, stirring constantly. Don't allow the garlic to brown; cook just until fragrant.3 tablespoons butter, 3 cloves garlic
- Pour in lemon juice and simmer for 1 to 2 minutes, until slightly reduced. Stir in lemon zest.2 tablespoons fresh lemon juice, 1 teaspoon lemon zest
- Return cod to the skillet and spoon sauce over the fillets. Simmer gently for 1 to 2 minutes to warm the cod and allow it to soak up some of the sauce.
- Plate each serving of cod with a drizzle of the lemon butter sauce. Garnish with chopped parsley and serve with extra lemon wedges, if desired.1 tablespoon chopped fresh parsley, 4 lemon wedges
Notes
- Cod: Cod loin fillets will also work well for this recipe. They're slightly thicker and may take a little longer to cook, but are also a little less fragile.
- Butter: I usually use Kerrygold salted butter for this recipe. If you use unsalted butter, you might want to add a little more salt to the recipe.
- Try different kinds of fish. The lemon butter sauce goes well with tilapia, haddock, flounder, and so on. It works well for shrimp or scallops, too. Adjust cooking time as needed.
- Variations: Use any fresh herbs that you like. You can also cook the herbs with the sauce. Try dill or thyme. If you have your own herb garden, lemon-scented herbs like lemon balm, lemongrass, or lemon verbena would be excellent, too. Another option is to add a pinch of red pepper flakes and/or a splash of heavy cream to the sauce.
Nutrition
Serving: 1fillet with sauce | Calories: 229kcal | Carbohydrates: 2g | Protein: 26g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 436mg | Potassium: 614mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 405IU | Vitamin C: 8mg | Calcium: 33mg | Iron: 1mg
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