Step 3: Make the Lemon Butter Sauce
- Reduce the heat to medium-low.
- In the same skillet, add 1 tablespoon of butter and the minced garlic. Sauté for about 30 seconds, just until fragrant—don’t let it brown.
- Add the lemon juice, lemon zest, and white wine or fish stock. Let the mixture simmer for 1–2 minutes to reduce slightly.
- Stir in the remaining 1 tablespoon of butter to finish the sauce. Taste and season with salt and pepper as needed.
- Optional: Add chopped parsley for freshness and color.
Step 4: Plate and Serve
- Spoon the lemon butter sauce over each cod fillet.
- Serve immediately with your choice of sides: roasted potatoes, steamed asparagus, or a light salad all pair wonderfully.
- Garnish with extra lemon slices or parsley for a bright, elegant presentation.
👨🍳 Tips for Success
- Use fresh cod if possible. Frozen cod works well too—just be sure to fully thaw and pat dry.
- Don’t overcrowd the pan; fry the fillets in batches if necessary.
- If your cod is very thick, finish it in a 350°F (175°C) oven for a few minutes to ensure it’s cooked through.
🍽️ Final Thoughts
Pan-fried cod with lemon butter sauce is proof that simple ingredients can create truly memorable meals. With crispy edges, a flaky interior, and a bright, buttery sauce, this dish is sure to impress.
Ready to bring restaurant-quality seafood to your home kitchen? Grab a skillet and a lemon—you’re just minutes away from a delicious dinner.
Let me know if you’d like a printable version of this recipe or a suggested wine pairing!
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