Lemon Garlic Butter Cod (Printable)

Tender cod fillets pan-seared in a rich lemon garlic butter sauce, ready in 25 minutes.

# What You'll Need:

→ Fish & Main

01 - 4 cod fillets (approximately 5 ounces each), skinless and boneless

→ Sauce

02 - 4 tablespoons unsalted butter
03 - 3 garlic cloves, minced
04 - Juice and zest of 1 lemon
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 teaspoon salt (or to taste)
07 - ½ teaspoon ground black pepper

→ Optional Garnish

08 - Lemon wedges

# How to Make It:

01 - Pat the cod fillets completely dry with paper towels. Season both sides generously with salt and pepper, pressing gently to help the seasoning adhere.
02 - Heat 2 tablespoons of butter in a large skillet over medium heat until melted and beginning to foam. Swirl to coat the pan evenly.
03 - Add the minced garlic to the melted butter. Sauté for exactly 30 seconds until fragrant and pale gold, watching carefully to prevent burning.
04 - Gently place the seasoned cod fillets in the skillet, being careful not to crowd the pan. Cook for 3 to 4 minutes on the first side until a golden crust forms.
05 - Carefully flip each fillet using a thin spatula. Add the remaining butter, lemon juice, and lemon zest to the pan. As the butter melts, tilt the skillet and continuously spoon the sauce over the fish for 3 to 4 minutes.
06 - Cook until the cod is completely opaque throughout and flakes easily when tested with a fork. Sprinkle with chopped parsley and remove from heat immediately. Serve while hot, spooning the remaining lemon garlic butter sauce over each fillet. Garnish with fresh lemon wedges if desired.

# Expert Tips:

01 -
  • The lemon garlic butter sauce comes together in minutes but tastes like it simmered for hours
  • Cods naturally mild flavor lets the bright citrus and rich butter shine through perfectly
02 -
  • Overcooked cod becomes rubbery and disappointing, remove it from heat as soon as it flakes easily with gentle fork pressure
  • The sauce continues thickening off heat, so do not reduce it too much in the pan or you will end up with buttery scrambled eggs instead of silky sauce
03 -
  • Let your fish come to room temperature for ten minutes before cooking, it helps them cook evenly rather than seizing up in a hot pan
  • Warm your plates in the oven while the fish cooks, that little detail keeps everything restaurant hot at the table

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