Lemon Butter Cod

Tender, flaky cod in a golden lemon butter sauce that takes just 15 minutes ♡

This recipe works because of one thing: basting. Spooning hot butter over the cod as it cooks keeps the fish incredibly moist while building a rich, golden crust on top. The lemon juice cuts through the richness and the garlic ties it all together. Simple ingredients, big results.

Grab a skillet and four cod fillets. This is the kind of weeknight dinner that looks fancy but takes almost no effort. Let’s make it together.

Ingredients

Lemon Butter Cod

• 4 cod fillets (about 6 oz each)
• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• Juice of 1 lemon
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 2 tablespoons fresh parsley, chopped

Optional add-ins:

• Capers
• Cherry tomatoes
• White wine (splash in the sauce)
• Fresh dill

How to Make Lemon Butter Cod

1. Season. Pat cod fillets dry with paper towels. Season both sides with salt, pepper, and paprika. Dry fish sears better, so don’t skip this step.
2. Sear. Heat olive oil in a large skillet over medium-high heat. Place the cod fillets in the pan and cook 3 to 4 minutes until the bottom is golden and crispy. Flip once.
3. Butter. Reduce heat to medium. Add butter and minced garlic to the pan. Let the butter melt and the garlic turn fragrant, about 30 seconds.
4. Baste. Tilt the pan slightly and use a spoon to scoop the melted butter over the top of each fillet repeatedly. Do this for 2 to 3 minutes until the fish is cooked through and flakes easily with a fork.
5. Finish. Squeeze lemon juice into the pan and swirl to combine with the butter. Spoon the sauce over the cod, sprinkle with fresh parsley, and serve immediately.

Tips

• Pat the fish completely dry before seasoning. Moisture prevents a good sear.
• Don’t move the fish once it hits the pan. Let it develop a crust before flipping.
• Keep the heat at medium when basting. Too high and the butter and garlic will burn.
• Use a spoon, not a brush, for basting. You want to pour the butter over the fish generously.
• Cod is done when it flakes easily and reaches 145 degrees F internally.

Variations

• Swap cod for halibut, sea bass, or haddock. Any firm white fish works.
• Add a handful of capers to the butter sauce for a briny punch.
• Toss in halved cherry tomatoes during the last 2 minutes for a burst of color.
• Replace lemon with orange juice and zest for an unexpected citrus twist.
• Stir a splash of white wine into the butter sauce for extra depth.

FAQ

Lemon Butter Cod

Pan-seared cod fillets basted in garlic lemon butter sauce, ready in 15 minutes.

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Ingredients Method Notes

Ingredients

  

• 4 cod fillets 6 oz each
• 3 tablespoons unsalted butter
• 3 cloves garlic minced
• Juice of 1 lemon
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 2 tablespoons fresh parsley chopped

Method

 

1. Season. Pat cod dry and season with salt, pepper, and paprika.
2. Sear. Cook in olive oil over medium-high heat, 3 to 4 minutes per side until golden.
3. Butter. Add butter and garlic to the pan. Cook 30 seconds until fragrant.
4. Baste. Spoon butter over fish for 2 to 3 minutes until cooked through.
5. Finish. Add lemon juice, swirl, and serve with parsley.

Notes

Pat fish dry for the best sear.
Don’t move the fish until a crust forms.

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