Pan-Fried Cod with Lemon Butter Sauce – Light, Flaky, and Bursting with Zesty Freshness!
This pan-fried cod is golden-crisp on the outside, tender and moist on the inside, and perfectly finished with a buttery lemon sauce that brightens every bite. Quick to make, yet elegant enough to serve anytime.
Ingredients:
For the cod:
- 4 cod fillets (about 150g each)
- Salt and black pepper to taste
- 1/2 tsp paprika
- 1/2 cup flour (for light dredging)
- 2 tbsp olive oil
- 1 tbsp butter
For the lemon butter sauce:
- 3 tbsp butter
- 2 garlic cloves, minced
- Juice of 1 lemon
- 1/2 tsp lemon zest
- 1 tbsp chopped parsley
- Salt to taste
structions:
Pat cod fillets dry and season both sides with salt, pepper, and paprika.
Lightly dredge the fillets in flour, shaking off excess.
Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Pan-fry cod for 3–4 minutes per side until golden and cooked through. Remove and set aside.
In the same pan, melt 3 tbsp butter. Add garlic and cook for 30 seconds.
Stir in lemon juice, zest, and a pinch of salt. Simmer for 1–2 minutes, then remove from heat and add chopped parsley.
Spoon the warm lemon butter sauce over the cod and serve immediately with steamed veggies, rice, or roasted potatoes.
Tips:
- Don’t overcook the cod—it should flake easily with a fork.
- Use fresh lemon juice for best flavor.
- Add a splash of white wine to the sauce for extra depth.
FAQs:
Q: Can I use frozen cod?
A: Yes, just thaw it fully and pat dry before cooking.
Q: What other fish works with this recipe?
A: Haddock, halibut, or tilapia are great substitutes.
Q: How do I make it dairy-free?
A: Use olive oil instead of butter and skip the creamy finish.
