Pan-Seared Cod with Lemon Butter Sauce

Name: Pan-Seared Cod with Lemon Butter Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs cod fillets; 1 lemon, juiced; salt, to taste; black pepper, to taste; 6 tbsp butter, divided; 1/2 cup all-purpose flour; 1 tbsp rice flour or cornstarch; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; 3 cloves garlic, minced; 1/4 cup fresh parsley, chopped

This pan-seared cod with lemon butter sauce delivers restaurant-quality flaky white fish in just 15 minutes using a simple dredge-and-sear technique. The bright, garlicky butter sauce elevates the mild cod into a complete weeknight dinner.

🌍American 🏷️Pan-seared cod 🏷️Cod recipe 🏷️Lemon butter sauce 🏷️White fish Quick dinner

🏷️

🏷️15-minute meal

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TikTok

Total

15 min

Servings

4

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok

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Ingredients

1.5 lbs cod fillets
1 lemon, juiced
salt, to taste
black pepper, to taste
6 tbsp butter, divided
1/2 cup all-purpose flour
1 tbsp rice flour or cornstarchoptional
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
3 cloves garlic, minced
1/4 cup fresh parsley, chopped

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Instructions

1
Pat the cod fillets dry. Season both sides with a squeeze of lemon juice, salt, and pepper.
2
In a shallow dish, combine the all-purpose flour, rice flour (if using), salt, pepper, garlic powder, onion powder, and paprika. Mix well.
3
Lightly dredge each cod fillet in the flour mixture, shaking off any excess.
4
In a large skillet over medium-high heat, melt 2 tablespoons of butter.
5
Carefully place the dredged fillets in the hot skillet. Cook for 3-4 minutes on the first side, until a golden-brown crust forms.
6
Flip the fillets and cook for another 3-4 minutes on the other side, until the fish is cooked through and flakes easily.
7
Remove the cooked cod from the skillet and transfer to a serving platter.
8
In the same skillet, add the remaining 4 tablespoons of butter and let it melt.
9
Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
10
Stir in the chopped fresh parsley, then turn off the heat.
11
Whisk in the remaining lemon juice to create the sauce.
12
Spoon the lemon butter sauce over the pan-seared cod and serve immediately.

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Tips & Notes

Pro tips

Pat cod fillets completely dry before dredging—moisture prevents browning and creates steam instead of a golden crust.
Use two separate butter portions: reserve 2 tbsp cold butter for the pan-sear, then make the sauce with the remaining 4 tbsp to avoid burning aromatics.
Don't move the fillets once they hit the pan—let them sit undisturbed for 4-5 minutes to develop the golden crust before flipping.
Watch the garlic in the butter sauce closely; it browns quickly and can turn bitter if overcooked.

Substitutions

All-purpose flour only → use 1/2 cup all-purpose flour (sauce will be slightly less crispy)
Fresh lemon → 2 tbsp bottled lemon juice (adjust to taste, as acidity varies)
Butter → ghee or clarified butter (same ratio, slightly higher smoke point)
Fresh parsley → fresh chives or dill (1 tbsp, added at the end)

Storage & make-ahead

Store cooled cod and sauce separately in airtight containers for up to 2 days; reheat cod gently in a 300°F oven to avoid drying out, then drizzle with reheated sauce.