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Pan-Fried Cod with Lemon Butter Sauce: A Restaurant-Quality Experience at Home

When it comes to seafood that feels indulgent yet simple enough for a weeknight dinner, pan-fried cod with lemon butter sauce stands out as a true gem. This dish combines the delicate, flaky texture of cod with a rich, tangy, and silky butter sauce that instantly elevates it to restaurant-quality status. Best of all, it’s quick to prepare and uses everyday ingredients. Let’s walk through how you can recreate this culinary delight in your own kitchen, step by step.

Why Cod?

Cod is a mild, firm white fish that adapts beautifully to pan-frying. Unlike stronger fish varieties, its neutral flavor is the perfect canvas for sauces and seasonings. Plus, it’s packed with lean protein, making it both nutritious and satisfying.

Ingredients You’ll Need

• 4 cod fillets (about 5–6 ounces each, skinless and boneless)
• 2 tablespoons olive oil (or a mix of oil and butter for frying)
• Salt and freshly cracked black pepper (to season)
• 1/2 cup all-purpose flour (for dredging, optional but recommended for crispiness)

For the Lemon Butter Sauce:

• 4 tablespoons unsalted butter (cut into cubes)
• 2 garlic cloves (finely minced)
• Juice of 1 fresh lemon (about 3 tablespoons)
• Zest of half a lemon (optional, for brightness)
• 1/4 cup chicken or vegetable broth (white wine can also be used for more depth)
• 2 tablespoons fresh parsley (chopped, for garnish)

Step-by-Step Method

Step 1: Preparing the Fish

1. Pat the cod fillets dry with paper towels—this helps them sear instead of steam.
2. Season generously with salt and black pepper on both sides.
3. Lightly dredge the fillets in flour, shaking off excess. This optional step creates a golden crust while keeping the fish moist inside.

Step 2: Pan-Frying the Cod

1. Heat the olive oil in a large skillet over medium-high heat. The pan should be hot but not smoking.
2. Gently place the cod fillets in the skillet. Avoid overcrowding.
3. Cook for about 3–4 minutes per side, depending on thickness, until the fish is opaque, flakes easily with a fork, and has a golden-brown crust.
4. Transfer the cooked fillets to a warm plate and tent with foil while making the sauce.

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