Ingredients:
For the Cod:
• 4 cod fillets (about 150-200 grams each)
• Salt and pepper to taste
• ½ cup all-purpose flour (for dredging)
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
For the Lemon Butter Sauce:
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• Juice of 1 lemon (about 3 tablespoons)
• Zest of 1 lemon (optional, for extra brightness)
• ¼ cup chicken or vegetable broth (optional for a thinner sauce)
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
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PREPARATION:
Step 1: Prepare the Cod Fillets
Start by patting the cod fillets dry with paper towels. This is crucial to ensure a nice sear and prevent excess moisture in the pan. Season both sides of the fillets with salt and pepper. Then, lightly dredge each fillet in all-purpose flour, shaking off any excess. The flour helps create a golden crust on the fish.
Step 2: Pan-Fry the Cod
Heat the olive oil and 1 tablespoon of butter in a large non-stick skillet over medium-high heat. Once the butter melts and starts to sizzle, add the cod fillets to the pan. Cook for 3–4 minutes on the first side, or until the underside is golden and crisp. Carefully flip the fillets and cook for another 2–3 minutes on the other side, depending on the thickness of the fish. The cod is done when it flakes easily with a fork and reaches an internal temperature of 60°C (140°F). Transfer the cooked fillets to a plate and cover loosely with foil to keep them warm.
Step 3: Make the Lemon Butter Sauce
In the same pan, reduce the heat to medium and add 3 tablespoons of butter. Once melted, add the minced garlic and cook for about 30 seconds until fragrant — be careful not to burn the garlic. Pour in the lemon juice and scrape up any browned bits from the bottom of the pan, as they add rich flavor. For a slightly thinner sauce, add chicken or vegetable broth at this stage and let it simmer for a minute. Finish by stirring in the lemon zest (if using) and chopped parsley. Season with salt and pepper to taste.
Step 4: Serve and Enjoy
Return the cod fillets to the pan, spoon the lemon butter sauce over each piece, and let them warm up for about 30 seconds. Transfer the cod to serving plates and drizzle any remaining sauce over the top. Pair with roasted vegetables, mashed potatoes, or a light salad for a complete meal.
Final Thoughts:
This pan-fried cod with lemon butter sauce is not only simple but also feels like a dish straight from a high-end restaurant. The flaky fish, crispy golden crust, and rich, tangy sauce make it perfect for a quick weeknight dinner or even a special occasion.
Enjoy!
Enjoy !
