Pan Fried Cod with Lemon Herb Butter Sauce

Light, fresh, and full of flavor, this Pan-Fried Cod with Lemon-Herb Butter Sauce is a simple yet elegant dish that comes together in minutes.

The cod is perfectly seared until golden and flaky, then finished with a bright, buttery sauce infused with lemon and fresh herbs.

It’s the perfect go-to for a quick weeknight dinner or a light, impressive meal for guests.

Why You’ll Love This Recipe:

People will love this recipe because it’s quick, flavorful, and effortlessly elegant.

The cod turns out tender and flaky with a golden crust, while the lemon-herb butter sauce adds a bright, zesty finish that elevates the whole dish.

It feels restaurant-worthy but comes together in under 30 minutes—perfect for both busy weeknights and special occasions.

Key Ingredients:

Cod Fillets: Mild, flaky, and tender—cod is the perfect fish for pan-frying and absorbs flavor beautifully without being overpowering.

Olive Oil: Helps create a golden, crisp exterior on the cod while keeping it moist inside.

Butter: The base of the sauce, butter adds richness and helps carry the flavors of the herbs and lemon.

Lemon Juice: Adds a fresh, citrusy brightness that cuts through the richness of the butter and complements the fish perfectly.

Fresh Herbs (Parsley, Thyme, Dill): These herbs bring an aromatic and vibrant finish, adding depth and a pop of color to the dish.

Pan-fried Cod with Lemon-Herb Butter Sauce

Ingredients:

For the Cod:

4 cod fillets, about 6 ounces each

2 tablespoons olive oil

Salt and pepper to taste

For the Lemon-Herb Butter Sauce:

4 tablespoons butter

Juice of 1 lemon

2 tablespoons finely chopped fresh herbs, parsley, thyme, and/or dill

Salt and pepper to taste

Instructions

Step 1: Prep the Cod

Heat the Pan: Set a non-stick or cast-iron skillet over medium-high heat and drizzle in the olive oil.

Season the Fish: While the pan heats, gently pat the cod fillets dry with paper towels. Season both sides with a generous pinch of salt and pepper.

Step 2: Cook the Cod

Pan-Fry the Fish: Once the oil is hot and shimmering, carefully add the cod fillets to the pan. Cook for 4–5 minutes per side, or until the fish turns opaque and flakes easily with a fork.

Set Aside: Transfer the cooked fillets to a plate and cover loosely to keep warm.

Step 3: Make the Lemon-Herb Butter Sauce

Clean the Pan: Reduce the heat to medium and remove any browned bits left from cooking the fish, if needed.

Melt the Butter: Add the butter to the pan and let it melt, swirling gently to coat the bottom.

Add Flavor: Stir in the fresh lemon juice and chopped herbs. Let it cook for 1–2 minutes to bring out the aroma.

Season to Taste: Add a pinch of salt and pepper, adjusting to your preference.

Step 4: Serve

Plate and Finish: Spoon the warm lemon-herb butter sauce over the cod fillets. Garnish with more herbs or a lemon wedge, if desired.

Enjoy Immediately: Serve hot with your favorite side dish.

Slow-Cooked Frijoles with Green Chile

Crispy Fried Mushrooms

Homestyle Chicken Noodle Soup

Notes:

Pat the Fish Dry: Make sure to thoroughly pat the cod fillets dry with paper towels before seasoning—this helps get a nice golden crust when pan-frying.

Use a Non-Stick or Cast-Iron Pan: These pans work best for fish to prevent sticking and ensure an even sear.

Don’t Overcook the Cod: Cod cooks quickly. It’s done when it flakes easily with a fork and looks opaque throughout—usually about 4–5 minutes per side, depending on thickness.

Customize the Herbs: Use your favorite herbs or what you have on hand—parsley, thyme, dill, chives, or even tarragon all work well in the sauce.

Add a Garlic Twist: For extra flavor, you can add a clove of minced garlic to the butter while it melts for a subtle garlicky note.

Serving Suggestions: This dish pairs beautifully with rice, roasted vegetables, mashed potatoes, or a simple side salad.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use frozen cod for this recipe?

Yes! Just make sure to thaw it completely in the fridge and pat it very dry before cooking.

Removing excess moisture is key to getting a nice golden sear on the fish.

What other types of fish can I use?

This recipe works well with other mild, white fish like haddock, halibut, tilapia, or sea bass.

Adjust cooking time based on the thickness of the fillets.

Can I make the lemon-herb butter sauce ahead of time?

Yes! You can make the sauce ahead and reheat it gently before serving.

Just be sure to stir well and avoid overheating to keep the butter from separating.

How do I know when the cod is cooked through?

Cod is done when it’s opaque and flakes easily with a fork.

It typically takes 4–5 minutes per side depending on thickness.

Be careful not to overcook, as it can become dry.

What sides go well with this dish?

This cod pairs beautifully with rice, roasted potatoes, steamed vegetables, garlic green beans, or a fresh salad.

The lemon-herb sauce also complements pasta or couscous.

How do I keep the cod from falling apart while cooking?

Cod is delicate, so handle it gently. Use a fish spatula or thin, flexible turner to flip it carefully.

Also, avoid moving the fish too much in the pan—let it form a crust before flipping.

Why is it important to pat the cod dry before cooking?

Patting the fish dry helps it sear properly and develop a golden crust.

Excess moisture can cause the cod to steam instead of brown, and may lead to sticking.

When should I add the lemon juice to the sauce?

Add lemon juice after the butter has fully melted and the heat is reduced to avoid burning or over-reducing the citrus, which can make the sauce bitter or too strong.

Can I cook the cod in the same pan I use for the sauce?

Yes! In fact, using the same pan adds flavor to the sauce by incorporating the browned bits left from searing the cod.

Just reduce the heat before adding the butter.

What if my sauce separates or looks oily?

This can happen if the butter gets too hot.

To fix it, remove the pan from heat and whisk quickly or add a splash of water or broth to help it emulsify again.