Pan-fried cod with lemon-herb butter sauce is the perfect balance of simplicity and sophistication. The flaky white fish pairs beautifully with the fresh, zesty, and aromatic sauce.
This light yet satisfying dish comes together in under 30 minutes, making it ideal for busy weeknights or elegant last-minute dinners that still impress.
Star Players in This Pan-fried Cod with Lemon-Herb Butter Sauce Recipe
- Cod fillets – The star of the dish, cod is prized for its delicate, flaky texture and mild flavor that absorbs seasonings and sauces beautifully.
- Olive oil – Provides a crisp, golden sear to the cod, enhancing its texture while adding a rich, subtle fruitiness.
- Butter – The base of the sauce, butter creates a luscious, velvety finish that clings perfectly to the cod fillets.
- Lemon juice – Infuses brightness and acidity, cutting through the richness of the butter and enhancing the freshness of the herbs.
- Fresh herbs (parsley, thyme, dill) – Offer earthiness, freshness, and a pop of green that rounds out the sauce with aromatic complexity.
Quick & Simple Steps to Make Pan-fried Cod with Lemon-Herb Butter Sauce
Start by heating a non-stick or cast-iron skillet over medium-high heat with olive oil. While the pan heats, pat the cod fillets dry and season both sides with salt and pepper for a clean, crisp sear.
Gently lay the cod fillets into the hot skillet and cook for 4–5 minutes per side, flipping only once. Once they’re opaque and easily flake with a fork, transfer the fillets to a warm plate.
In the same pan, reduce the heat and melt the butter. Once it’s fully melted and foamy, stir in lemon juice and your choice of chopped fresh herbs like parsley, thyme, or dill. Season the sauce to taste, then spoon generously over the cooked cod.
Serve immediately with an optional garnish of extra herbs or lemon wedges for extra brightness.
Cook Like a Pro: Tips for Restaurant-Worthy Results
For the best sear, always dry the cod thoroughly before seasoning. A wet surface prevents browning and crisping. Make sure your pan is hot but not smoking when the fillets go in—this step is essential for that golden crust.
When it comes to herbs, soft and fresh is the rule. Parsley adds clean brightness, thyme brings earthiness, and dill gives a hint of licorice-like freshness. Don’t be afraid to mix and match based on what’s available.
Want a richer, more concentrated sauce? Let the lemon-butter mixture simmer for an extra minute after the cod is removed. It thickens slightly and intensifies in flavor without needing flour or cream.
Keeping It Fresh: How to Store and Reheat Leftovers
To store leftovers, let the cod cool completely before transferring to an airtight container. It will stay fresh in the refrigerator for up to 2 days. While cod is best enjoyed fresh, you can gently reheat it in a skillet over low heat with a bit of leftover sauce or a splash of broth to keep it moist.
Freezing is not recommended, as it can compromise the texture of the fish and sauce. If you must, freeze the cod separately from the sauce, and reheat slowly to preserve flavor and texture.
Pan-fried cod with lemon-herb butter sauce proves that you don’t need hours in the kitchen to create something flavorful, elegant, and satisfying.
Golden Seared Cod with Herb Butter Sauce
Ingredients
For the Cod:
- Salt and pepper to taste
- 4 cod fillets approximately 6 ounces each
- 2 tablespoons olive oil
For the Lemon-Herb Butter Sauce:
- Juice of 1 lemon
- Salt and pepper to taste
- 4 tablespoons butter
- 2 tablespoons finely chopped fresh herbs such as parsley, thyme, or dill
Instructions
- Preheat a non-stick or cast-iron skillet over medium-high heat and add the olive oil. While the pan is heating, gently pat the cod fillets dry using paper towels, then season both sides with salt and freshly ground pepper. Once the oil shimmers but is not smoking, place the cod fillets in the skillet. Cook for approximately 4 to 5 minutes per side until the fish turns opaque and flakes readily with a fork. Transfer the fillets to a warm plate and set aside. Lower the heat to medium, and if necessary, clear the skillet of any residual bits. Introduce the butter to the pan and allow it to melt, swirling the pan occasionally to ensure even melting. Incorporate the lemon juice and finely chopped herbs into the butter, stirring gently to blend the flavors. Taste the sauce and adjust the seasoning with salt and pepper. Finally, spoon the warm lemon-herb butter sauce generously over the cod fillets before serving.
