Looking for a dinner that’s elegant enough for guests but simple enough for a busy Tuesday night? Meet your new favorite seafood dish! This Pan-Seared Buttered Cod is the epitome of simple sophistication. Tender, flaky cod fillets are seasoned to perfection and pan-seared in a rich, golden butter sauce with a hint of zesty lemon. It’s a light, healthy, and incredibly flavorful meal that comes together in minutes. Say goodbye to boring weeknight dinners and hello to this buttery, melt-in-your-mouth masterpiece.
Ingredients
• For the Seasoning Blend
• ¾ tsp / 2g paprika
• ½ tsp / 3g salt
• ¼ tsp / 1g garlic powder
• ¼ tsp / 1g ground black pepper
• For the Cod
• 1 ½ lbs / 680g cod fillets, cut into 4 equal portions
• 6 tbsp / 85g unsalted butter, divided
• 1 tbsp fresh parsley or cilantro, finely chopped
• Juice of ½ lemon
Instructions
1. In a small bowl, whisk together the paprika, salt, garlic powder, and ground black pepper to create the seasoning blend.
2. Pat the cod fillets completely dry with a paper towel. This is key for a perfect sear! Sprinkle the seasoning mix generously over all sides of each fillet.
3. Place a large non-stick or cast-iron skillet over medium-high heat. Add 4 tbsp of the butter and let it melt and foam.
4. Carefully place the seasoned cod fillets in the hot skillet, ensuring they are not overcrowded. Cook for 2-3 minutes on the first side, until a golden-brown crust forms.
5. Gently flip the fillets. Add the remaining 2 tbsp of butter to the pan, allowing it to melt and baste the fish. Continue to cook for another 3-4 minutes, or until the cod is opaque and flakes easily with a fork.
6. Remove the skillet from the heat. Squeeze fresh lemon juice over the fillets and garnish with chopped parsley or cilantro. Serve immediately, spooning any extra butter sauce from the pan over the top.
Nutritional Information
• Approximate values per serving (assumes 4 servings)
• Calories: 325 kcal
• Protein: 36g
• Fat: 19g
• Carbohydrates: 1g
• Sodium: 350mg
Pro Tips
• for Perfect Buttered Cod
• For an extra layer of nutty flavor, allow the butter to brown slightly in the pan before adding the fish. This creates a delicious brown butter (beurre noisette) sauce.
• Do not overcrowd the skillet. Cook the cod in two batches if necessary to ensure each piece gets a beautiful, golden-brown sear instead of steaming.
• The cod is perfectly cooked when its internal temperature reaches 145°F (63°C) and it flakes easily when gently pressed with a fork. Be careful not to overcook, as it can become dry.
• Feel free to add other elements to the pan sauce in the last minute of cooking, such as a clove of minced garlic, a splash of white wine, or a tablespoon of capers.
FAQ
Q: How do I get a perfect sear on my cod
A: To get a perfect sear, you must pat the cod fillets completely dry with a paper towel before seasoning. Also, make sure your skillet is on medium-high heat and do not overcrowd the pan, which can cause the fish to steam instead of sear.
Q: How do I know when the cod is fully cooked
A: The cod is done when it is opaque and flakes easily when gently pressed with a fork. For precision, you can use a meat thermometer; the internal temperature should reach 145°F (63°C).
Q: What kind of pan is best for this recipe
A: A large non-stick or cast-iron skillet is ideal for this recipe. Both types of pans distribute heat well and help create a beautiful, golden-brown crust on the fish fillets.
Q: Can I add other flavors to the butter sauce
A: Yes, for more flavor you can brown the butter slightly to create a nutty taste. You can also add a clove of minced garlic, a splash of white wine, or a tablespoon of capers to the pan during the last minute of cooking.
