Ingredients
- 4 cod fillets, about 6 ounces each
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 2 garlic cloves, finely minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 2 tablespoons finely chopped fresh parsley
Execution
Prepare the Cod: Pat the cod fillets thoroughly dry with paper towels. Season both sides with the kosher salt, black pepper, and paprika, then lightly dust each fillet with the flour, shaking off any excess.
Heat the Skillet: Place a large nonstick or heavy-bottomed skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter, then heat until the butter is melted and the skillet is hot.
Pan-Fry the First Side: Place the cod fillets in the skillet in a single layer, leaving space between them. Cook without moving for about 3–4 minutes, until the bottom is lightly golden and releases easily from the pan.
Flip and Finish Cooking: Carefully turn the fillets with a thin spatula. Reduce the heat to medium and cook for another 2–4 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork. The center should reach about 145°F.
Remove the Cod: Transfer the cooked cod to a plate and keep it warm while you prepare the butter sauce.
Make the Butter Sauce: Reduce the heat to low and add the remaining 2 tablespoons of butter to the skillet. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
Add Lemon and Parsley: Stir the lemon juice and lemon zest into the butter, scraping up any flavorful browned bits from the bottom of the skillet. Remove the pan from the heat and stir in the chopped parsley.
Finish and Serve: Spoon the warm lemon butter sauce over the cod fillets and serve immediately. Pair with rice, mashed potatoes, roasted vegetables, green beans, or a simple salad for a complete meal.
Additional tips
- Pat the cod very dry before seasoning and cooking to help it brown instead of steaming.
- Use a thin spatula and wait until the fish releases naturally before flipping to reduce the chance of breaking the fillets.
- Avoid overcooking the cod; remove it from the skillet as soon as it becomes opaque and flakes easily.
- Haddock, pollock, or another firm white fish can be substituted for cod with a similar cooking method.
- For extra richness, add another tablespoon of butter to the sauce, or add a pinch of red pepper flakes for a little heat.
