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Perfectly Pan-Seared Lemon Garlic Butter Cod Recipe for a Bright and Delicious Meal

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Learn how to make delicious Lemon Garlic Butter Cod. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 4 cod fillets (about 6 ounces each) — I prefer wild-caught cod for its flavor, but any flaky white fish works well. If you’re not a fan of fish, halibut or haddock are good substitutes.
  • 2 tablespoons olive oil — extra virgin for the best flavor.
  • 4 tablespoons unsalted butter — I always keep a good quality butter in my fridge for these kinds of recipes.
  • 4 garlic cloves, minced — fresh garlic is key to that vibrant flavor, but garlic powder can work in a pinch.
  • Juice of 1 large lemon — about 3-4 tablespoons, freshly squeezed for the brightest taste.
  • 1 teaspoon lemon zest — optional, but it adds a lovely aroma and extra zing.
  • 1 teaspoon dried thyme or parsley — fresh herbs are great if you have them, but dried works well too.
  • Salt and freshly ground black pepper — to taste.
  • Optional garnish: chopped fresh parsley or lemon slices for an extra pop of color and freshness.

Whenever I cook this dish, I like to keep it simple—focusing on the quality of the fish and the freshness of the lemon. If you have some fresh herbs on hand, I highly recommend adding them; they really elevate the dish. I also like to serve it with a side of roasted potatoes or a light quinoa salad. Remember, the secret to this recipe is balancing the richness of butter with the acidity of lemon—think of it as a dance between comfort and brightness.

Instructions

  1. Preheat your oven to 400°F (200°C) if you plan to finish the fish in the oven, or prepare your stovetop if you prefer pan-searing. I usually do a quick oven finish for even cooking, but pan-searing is just as delicious and faster.
  2. Pat the cod fillets dry with paper towels—this helps the seasoning stick and prevents steaming. Lightly season both sides with salt, pepper, and a sprinkle of dried thyme or parsley.
  3. Heat the olive oil in a large skillet over medium-high heat. Once hot, gently place the fillets in the skillet, skin-side down if the skin is on. Cook for about 3-4 minutes until golden brown, then carefully flip and cook another 2-3 minutes. The fish should be opaque and flake easily with a fork.
  4. Meanwhile, melt the butter in a small saucepan or microwave. Add the minced garlic and cook for about 30 seconds until fragrant—be careful not to burn the garlic, as that can turn bitter. I’ve learned from experience that gentle heat brings out the best flavor.
  5. Stir in the lemon juice and zest into the melted butter mixture. Once the fish is cooked, pour this luscious sauce over the fillets, or spoon it on top if serving individually. Garnish with chopped parsley or lemon slices for a fresh touch.
  6. If you’re finishing in the oven, transfer the skillet to the preheated oven and bake for an additional 5 minutes. This step ensures the fish is cooked through and the flavors meld beautifully.
  7. Serve immediately while hot, topped with extra lemon if desired. I love serving this with a side of roasted vegetables or fluffy rice—something that absorbs the flavorful sauce.

Find it online: https://artofeasycooking.com/lemon-garlic-butter-cod/