Pan Fried Cod with Lemon Butter Sauce

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Of course! Pan-fried cod with lemon butter sauce is a classic, elegant dish that’s surprisingly quick and easy to make. It highlights the delicate, flaky texture of the fish with a bright, rich sauce.

Here is a foolproof recipe for a perfectly golden fillet with a luxurious sauce.

Pan-Fried Cod with Lemon Butter Sauce

This method ensures a crispy skin (if your cod has it) and a moist, flaky interior, topped with a simple yet spectacular sauce.

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 2

Ingredients

For the Cod:

· 2 (6 oz) cod fillets, about 1-inch thick (skin-on or skinless)
· 2 tbsp all-purpose flour
· 1 tsp kosher salt
· 1/2 tsp black pepper
· 1/2 tsp paprika (optional, for color and flavor)
· 2 tbsp olive oil or avocado oil
· 1 tbsp unsalted butter

For the Lemon Butter Sauce:

· 4 tbsp unsalted butter, cut into cubes
· 2 tbsp fresh lemon juice (about 1/2 a lemon)
· 1 small garlic clove, minced (optional)
· 1 tbsp capers, rinsed (optional)
· 2 tbsp fresh parsley, finely chopped
· Salt and white pepper (or black pepper) to taste

Instructions

  1. Prepare the Cod: Pat the cod fillets completely dry with paper towels. This is the most important step for getting a golden sear instead of steaming the fish.
  2. Season and Dredge: In a shallow dish, mix the flour, salt, black pepper, and paprika. Lightly dredge each cod fillet in the flour mixture, shaking off any excess. This creates a thin, crispy crust.
  3. Pan-Fry the Cod:
    · Heat a large non-stick or cast-iron skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. Once the butter is melted and foaming, carefully add the cod fillets.
    · Cook for 4-6 minutes, without moving them, until the bottom is golden brown and crispy.
    · Gently flip the fillets. Cook for another 2-4 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork.
    · Remove the cod from the skillet and place it on a warm plate. Tent loosely with foil.
  4. Make the Lemon Butter Sauce:
    · Reduce the heat to low. If the pan looks dry, add a tiny bit more butter.
    · Add the minced garlic (if using) and capers (if using) to the skillet and cook for 30 seconds until fragrant.
    · Add the lemon juice to the pan, scraping up any browned bits from the bottom with a whisk. Let it simmer for 15 seconds.
    · Off the heat, gradually whisk in the 4 tablespoons of cubed butter, one piece at a time, until a smooth, slightly thickened sauce forms. This is called monter au beurre and creates a beautifully emulsified sauce.
    · Stir in the chopped parsley and season with a pinch of salt and white pepper.
  5. Serve Immediately: Place a cod fillet on each plate and spoon the warm lemon butter sauce over the top. Serve immediately.

Pro-Tips for Perfect Pan-Fried Cod

· Dry the Fish: I cannot stress this enough. Moisture is the enemy of browning. Pat it until the paper towel comes away dry.
· Don’t Crowd the Pan: Cook in batches if necessary. Overcrowding will steam the fish.
· The “Flip” Test: The fish will release from the pan easily when it’s ready to flip. If it sticks, give it another minute.
· Avoid Overcooking: Cod cooks quickly. It’s done when it reaches an internal temperature of 145°F (63°C) and flakes easily. It will continue to cook a little after you remove it from the pan (carryover cooking).
· Sauce Variations:
· Creamy Lemon Sauce: After deglazing with lemon juice, add 2-3 tablespoons of heavy cream or crème fraîche before whisking in the butter.
· Piccata-Style: Add the capers and also stir in 1-2 tablespoons of white wine with the lemon juice.
· Herbaceous: Add other fresh herbs like dill, chives, or tarragon along with the parsley.

What to Serve With It

This dish is light and versatile. Perfect pairings include:

· Garlic Mashed Potatoes: The ultimate comfort pairing for the sauce.
· Roasted Asparagus: Toss asparagus in olive oil, salt, and pepper and roast at 400°F (200°C) for 12-15 minutes.
· Simple Rice Pilaf: A neutral base to soak up the delicious sauce.
· A Fresh Green Salad: With a light vinaigrette to balance the richness.

Enjoy your restaurant-quality meal made in minutes

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