Description
Pan-Seared Lemon Butter Cod
Ingredients:
4 cod fillets (about 150g each)
Salt and black pepper to taste
2 tbsp olive oil
3 tbsp unsalted butter
3 garlic cloves, minced
1 lemon (zested and juiced)
2 tbsp fresh parsley, chopped
Lemon slices for garnish
Instructions:
Prepare the Cod:
Pat the cod fillets dry with paper towels. Season both sides with salt and black pepper.
Sear the Cod:
Heat the olive oil in a large skillet over medium-high heat.
Add the cod fillets to the skillet and sear for 3-4 minutes on one side, until golden brown.
Carefully flip the fillets and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork. Remove the cod from the skillet and set aside.
Make the Lemon Butter Sauce:
In the same skillet, lower the heat to medium and melt the butter.
Add the minced garlic and cook for about 30 seconds until fragrant.
Stir in the lemon zest and juice, allowing the sauce to simmer for 1 minute.
Combine:
Return the seared cod fillets to the skillet, spooning the lemon butter sauce over them.
Sprinkle with chopped parsley and garnish with lemon slices.
Serve hot with your favorite side dish, such as steamed vegetables, rice, or mashed potatoes.
Step-by-Step Guide
For perfect results, follow this detailed sequence. First, ensure your cod fillets are completely dry; this is crucial for a golden sear. Heat your skillet until the oil shimmers before adding the fish. Do not move the fillets for the first 3-4 minutes to develop a proper crust. When making the sauce, keep the heat at medium to prevent the butter and garlic from burning. The final simmer melds the flavors. Gently return the cod to the pan just to warm through and coat in the sauce.
Serving Suggestions
This elegant yet simple dish pairs beautifully with a variety of sides. For a light meal, serve it over a bed of steamed asparagus or green beans. To make it more hearty, accompany it with creamy mashed potatoes, lemon herb rice, or buttered orzo. A simple arugula salad with a shaving of Parmesan offers a fresh, peppery contrast. Always spoon extra pan sauce over the fish and side on the plate.
How-to Summary
Dry and season cod fillets. Sear in hot oil until golden brown on each side and cooked through. Remove fish. In the same pan, melt butter and sauté garlic briefly. Add lemon zest and juice, simmer. Return cod to pan, coat with sauce, and garnish with parsley and lemon slices.
Frequently Asked Questions
Can I use frozen cod fillets? Yes, but they must be fully thawed in the refrigerator and patted extremely dry to avoid steaming and ensure a good sear.
How do I know when the cod is perfectly cooked? The fish will turn opaque and flake easily with a fork. An internal temperature of 145°F (63°C) is ideal.
What can I substitute for cod? Other firm, mild white fish like haddock, halibut, or sea bass will work well with the same method.
My sauce broke or looks greasy. What happened? The heat was likely too high when emulsifying the butter and lemon juice. Keep it at a gentle simmer.
Can I make this sauce ahead of time? It’s best made fresh, but you can mince garlic, zest the lemon, and chop parsley in advance to streamline the process.
Common Mistakes to Avoid
- Not drying the fish thoroughly, leading to a pale, steamed exterior instead of a sear.
- Overcrowding the skillet, which lowers the pan temperature and causes the fish to stew.
- Flipping the cod fillets too early; wait until they release easily from the pan.
- Burning the garlic by adding it to overly hot butter, which creates a bitter taste.
- Overcooking the cod, making it dry and rubbery. It continues to cook slightly after removal from the pan.
Conclusion
Pan-Seared Lemon Butter Cod is a restaurant-quality dish that is deceptively simple to master at home. The combination of a crisp, golden sear and a bright, buttery sauce highlights the delicate flavor of the fish. By following the detailed steps and avoiding common pitfalls, you can create a consistently impressive and healthy meal in under 30 minutes. It’s a versatile recipe that is sure to become a reliable favorite for any night of the week.