Pan-Seared Cod Recipe with Butter (Video)
A simple pan-seared cod cooked in a rich buttery sauce. This easy fish recipe makes the perfect flaky cod fillet that will impress even the pickiest eaters. This cod recipe is quick and easy to prepare, making it perfect for busy weeknights with a side of rice or a light salad.
Ingredients
- ¼ tsp garlic powder
- ½ tsp salt
- ¼ tsp ground black pepper
- ¾ tsp ground paprika
- 1 1/2 lbs cod fillets
- 6 Tbsp unsalted butter sliced
- 1 lemon
- 1 tsp fresh herbs
Instructions
- Make the seasoning. Combine all of the seasoning ingredients in a small bowl.
- Season the cod. Cut the cod into smaller pieces, if desired. Pat the fish dry and season all sides evenly with the seasoning mixture.
- Sear the cod. Heat 2 Tbsp butter in a large skillet over medium-high heat. Once the butter has melted, add the cod and cook for 2 minutes.
- Finish cooking. Reduce the heat to medium and gently flip the cod. Top with the remaining butter and cook for another 3–4 minutes, or until the fish is cooked through and reaches an internal temperature of 145°F.
- Garnish and serve. Drizzle the cod with fresh lemon juice and sprinkle it with fresh herbs.
- Serve and enjoy, friends!
Notes
- Pat the cod dry. Before seasoning, pat the cod dry with paper towels. This removes excess moisture and helps the fish sear nicely in the skillet.
- Use a hot skillet. Make sure the skillet is hot before adding the cod. This helps the fish develop a light golden crust while keeping the inside tender and flaky.
- Don’t overcook the cod. Cod cooks quickly, so keep a close eye on it while it’s cooking. Overcooking can make the fish mushy and cause it to fall apart.
- Storage. Store leftover cod in an airtight container in the refrigerator for up to 3 days.
- Reheat. Gently reheat the cod in a skillet over medium-low heat with a little butter, or in a 350°F oven until warmed through. Be careful not to overheat it, as the fish can become dry.
- Freeze. Allow the cod to cool completely, then place it in an airtight container or freezer-safe bag. Freeze for up to 2 months and thaw overnight in the refrigerator before reheating.