• leighannewooten

Pan-Seared Garlicky Lemon Butter Cod

Look at that perfectly browned crust, YUM-O!

I'm always looking for quick, healthy, and delicious fish recipes to add to the rotation... Made with flakey cod, a simple seasoning, fresh lemon, garlic, some EVOO and butta, this one def made the cut!

I love cod because of it's mild flavor and dense meaty consistency, which sets us up for success with the kiddos.

And when it comes to finding a sustainable cod, look for

U.S. wild-caught Pacific cod

because it is sustainably managed and responsibly harvested under U.S. regulations.

Bon Appetit!


  • 4 (~6 oz each) cod fillets, skinless

  • 2 Tbsp all-purpose flour

  • 1/2 tsp paprika

  • 1 tsp onion powder

  • 1/2 tsp dried thyme

  • 1/2 tsp dried oregano

  • 1/8 tsp cayenne pepper (optional)

  • 1 tsp salt, or to taste

  • 3/4 tsp freshly ground black pepper

  • 4 Tbsp butter, divided (can use vegan butter)

  • 3 Tbsp EVOO

  • 1 Tbsp minced garlic

  • 1/2 cup low-sodium vegetable stock or white wine

  • 1 lemon, juiced


  • In a small mixing bowl whisk together flour, paprika, onion powder, thyme, oregano, cayenne pepper, salt and pepper.

  • Pat cod dry with paper towels and then sprinkle and spread flour mixture over both sides of cod fillets.

  • Melt 2 Tbsp butter and 2 Tbsp EVOO in a skillet over medium-high heat.

  • Add cod and sear until golden brown and cooked through on each side, about 3 - 4 minutes per side (fish should flake easily with a fork when done). Transfer to serving plates.

  • Reduce burner temperature to medium-low. Melt remaining butter and EVOO in same skillet.

  • Add garlic and sauté just until fragrant, but not browned, about 15 seconds.

  • Add lemon juice lemon juice and stock or wine and simmer for a few minutes until reduced. Adjust seasoning (aka add salt if you think it needs it).

  • Immediately pour sauce over cod and serve.

We paired these with a salad and hushpuppies or these crispy smashed potatoes!

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