When I think of simple, elegant dinners that never fail to impress, Lemon Butter Sautéed Cod is at the top of the list. This dish combines the delicate flakiness of cod with a rich, tangy lemon butter sauce that brings the whole plate to life. It’s fast, fresh, and fancy enough for guests—yet easy enough to whip up on a weeknight.
Cod’s mild flavor and tender texture make it the perfect blank canvas for bright citrus and savory herbs. This dish is inspired by coastal American flavors with a nod to Mediterranean simplicity—clean ingredients, minimal prep, and a punchy, buttery finish that ties it all together.
Why You’ll Love This Lemon Butter Cod
- Quick & easy: Ready in under 20 minutes from start to finish.
- Healthy yet indulgent: Light fish with a buttery finish that’s satisfying.
- One pan wonder: Minimal cleanup and maximum flavor.
- Great year-round: Light enough for summer, comforting enough for winter.
- Versatile: Pairs with grains, greens, or roasted veggies.
Ingredients (Serves 4)
- 4 cod fillets (about 6 oz each)
- 2 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ¼ cup fresh lemon juice (from about 2 lemons)
- 1 teaspoon lemon zest
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
How to Make Lemon Butter Sautéed Cod
Step 1: Prep the Cod
Start by patting your cod fillets dry with a paper towel—this step is crucial to get a golden sear. Season both sides with a generous pinch of salt and freshly ground black pepper.
Tip: If you’re using frozen cod, be sure it’s fully thawed and blotted dry for best texture.
Step 2: Sear the Cod
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Once the butter is melted and slightly foamy, gently place the cod fillets in the pan.
Cook for 3–4 minutes per side, depending on thickness, until the fish turns opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Transfer the cod to a plate and cover loosely with foil to keep warm.
Step 3: Make the Lemon Butter Sauce
In the same skillet, reduce heat to medium and add the remaining 1 tablespoon butter and the minced garlic. Sauté for 1–2 minutes, just until the garlic is fragrant and golden—don’t let it burn!
Stir in the lemon juice and zest, letting the sauce simmer gently for about 1 minute to reduce slightly and concentrate the flavor.
Step 4: Finish and Serve
Return the cod fillets to the skillet and spoon the lemon butter sauce over the top. Let them heat through for another minute while basting with the sauce.
Plate the cod, drizzle with remaining sauce, and garnish with chopped fresh parsley. Serve with lemon wedges on the side for an extra citrus burst.
Suggested Sides
Pair your Lemon Butter Sautéed Cod with:
- Steamed rice or quinoa
- Garlic mashed potatoes
- Sautéed spinach or kale
- Roasted asparagus or green beans
- Crisp garden salad with vinaigrette
Tips & Variations
- Use another white fish: Haddock, halibut, or tilapia are great substitutes.
- Add a splash of wine: Deglaze the pan with a bit of white wine before adding lemon juice.
- Make it creamy: Add a tablespoon of heavy cream for a silky twist.
- Try fresh herbs: Dill, thyme, or chives can be swapped in for parsley.
- For extra zest: Add a dash of crushed red pepper for subtle heat.
Storage and Reheating
Store leftover cod in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat or in the microwave in 30-second bursts, spooning sauce over to keep it moist.
Note: Cod is best enjoyed fresh, as it can dry out when over-reheated.
Final Thoughts
This Lemon Butter Sautéed Cod is proof that a restaurant-quality dinner doesn’t have to be complicated. With just a handful of ingredients and a single skillet, you’ll create a dish that’s light, vibrant, and deeply satisfying. Whether it’s a busy weeknight or a dinner party moment, this recipe always delivers elegance with ease.
Try it once, and you might just find it becoming a new staple in your dinner rotation.
Lemon Butter Sautéed Cod
Ingredients
- 4 cod fillets about 6 oz each
- 2 tablespoons unsalted butter divided
- 2 tablespoons olive oil
- 2 cloves garlic minced
- ¼ cup fresh lemon juice from about 2 lemons
- 1 teaspoon lemon zest
- Salt and pepper to taste
- 1 tablespoon fresh parsley chopped (for garnish)
- Lemon wedges for serving
Instructions
Step 1: Prep the Cod
- Start by patting your cod fillets dry with a paper towel—this step is crucial to get a golden sear. Season both sides with a generous pinch of salt and freshly ground black pepper.
Tip: If you’re using frozen cod, be sure it’s fully thawed and blotted dry for best texture.
Step 2: Sear the Cod
- Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Once the butter is melted and slightly foamy, gently place the cod fillets in the pan.
- Cook for 3–4 minutes per side, depending on thickness, until the fish turns opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Transfer the cod to a plate and cover loosely with foil to keep warm.
Step 3: Make the Lemon Butter Sauce
- In the same skillet, reduce heat to medium and add the remaining 1 tablespoon butter and the minced garlic. Sauté for 1–2 minutes, just until the garlic is fragrant and golden—don’t let it burn!
- Stir in the lemon juice and zest, letting the sauce simmer gently for about 1 minute to reduce slightly and concentrate the flavor.
Step 4: Finish and Serve
- Return the cod fillets to the skillet and spoon the lemon butter sauce over the top. Let them heat through for another minute while basting with the sauce.
- Plate the cod, drizzle with remaining sauce, and garnish with chopped fresh parsley. Serve with lemon wedges on the side for an extra citrus burst.
Leave a Comment