Excellent pick — pan-fried cod with lemon butter sauce is light, flaky, and full of bright flavor. 🐟🍋 It’s quick enough for a weeknight but elegant enough for company. Here’s a classic version that delivers restaurant-level results in about 20 minutes:
Pan-Fried Cod with Lemon Butter Sauce
Serves: 2–3
Prep Time: 10 minutes
Cook Time: 10 minutes
🐟 Ingredients
For the cod:
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1 lb (450 g) cod fillets, skinless and boneless
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2 tbsp all-purpose flour (for light dredging)
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2 tbsp olive oil (or 1 tbsp oil + 1 tbsp butter)
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Salt and black pepper, to taste
For the lemon butter sauce:
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3 tbsp unsalted butter
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2 cloves garlic, minced
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2 tbsp fresh lemon juice (plus extra slices for garnish)
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¼ cup chicken broth or white wine
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1 tbsp capers (optional, for briny flavor)
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1 tbsp fresh parsley, chopped
🔪 Instructions
1. Prepare the cod
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Pat the cod fillets completely dry with paper towels (this helps them brown well).
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Season both sides generously with salt and pepper.
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Lightly dredge in flour, shaking off excess — this helps create a delicate crust.
2. Pan-fry the fish
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Heat olive oil (or oil + butter) in a large skillet over medium-high heat.
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When hot and shimmering, add the cod fillets.
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Cook 3–4 minutes per side, depending on thickness, until golden brown and just opaque in the center.
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Transfer to a plate and keep warm.
3. Make the lemon butter sauce
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In the same pan, lower heat to medium.
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Add butter and let it melt, then stir in garlic. Cook 30 seconds until fragrant.
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Add lemon juice and chicken broth (or wine), stirring to deglaze the pan.
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Let it simmer for 1–2 minutes until slightly reduced.
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Stir in capers (if using) and parsley.
4. Combine and serve
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Return the cod to the pan and spoon the sauce over it gently for about 30 seconds to warm through.
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Plate the fish and drizzle generously with the lemon butter sauce.
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Garnish with parsley and lemon wedges.
🍽️ Serving Ideas
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Serve with steamed asparagus, green beans, or roasted potatoes.
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Or spoon it over rice, couscous, or mashed potatoes to soak up the sauce.
Would you like me to give you a creamy lemon butter version (with a splash of cream or white wine for richness)?
