🍋 Pan-Fried Cod with Lemon Butter Sauce
(Serves 2–4)
Ingredients
For the Cod:
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4 cod fillets (6 oz each), skinless
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Salt and pepper, to taste
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½ cup all-purpose flour
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2–3 tbsp olive oil
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1–2 tbsp unsalted butter
For the Lemon Butter Sauce:
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3 tbsp unsalted butter
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2 garlic cloves, minced
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Juice of 1 lemon (2–3 tbsp)
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1 tsp lemon zest (optional)
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2 tbsp chopped fresh parsley
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Salt and pepper, to taste
Instructions
1. Prepare the cod
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Pat fillets dry with paper towels.
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Season both sides with salt and pepper.
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Lightly dredge in flour, shaking off excess.
2. Pan-fry the cod
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Heat olive oil in a large skillet over medium-high heat.
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Add cod and cook 3–4 minutes per side until golden and cooked through.
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Remove from pan and set aside.
3. Make the lemon butter sauce
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Reduce heat to medium.
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Melt butter in the same pan, scraping up any browned bits.
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Add garlic, cook 30–60 seconds until fragrant.
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Stir in lemon juice, zest, salt, and pepper.
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Remove from heat and stir in parsley.
4. Serve
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Spoon the sauce over cod fillets.
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Optional sides: steamed vegetables, rice, or mashed potatoes.
Tips
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Patting the fish dry ensures a crispy crust.
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Don’t overcrowd the pan—cook in batches if necessary.
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Add a splash of white wine to the sauce for extra flavor.
If you like, I can also give a one-pan version with vegetables so you get the cod, sauce, and sides all in one skillet for super easy cleanup. Do you want me to do that?
