Ready in about 20 minutes, this Pan Seared Cod recipe is irresistibly delicious and perfect for a quick and easy weeknight meal. Fresh cod fillets are lightly dredge in flour, pan fried until tender and served with a rich and flavorful lemon butter pan sauce.
The Best Pan-Seared Cod Fillets
This pan seared cod recipe is inspired by a classic French preparation called a la meunière. Possibly the quickest and easiest way to prepare delicate mild white fish, sole meunière is one of my favorite ways to cook and serve fish.
Similar to Chicken Piccata (but with fresh fish), this easy recipe makes for a light meal that is as impressive as it is exquisite.
Why You’ll love This Recipe?
- Healthy: Codfish is a lean protein low in carbs and packed with vitamin B12. It’s also a great source of omega 3 fatty acids which can reduce the risk of heart disease. It’s definitely a good idea to add this pan seared cod recipe to your meal rotation.
- Quick: Fish cooks quickly so you can have dinner ready in very little time.
- Flavorful: This may be a simple recipe but this dish is very similar to the classic sole meunière. The dish that made Julia Child fall in love with French cuisine.
What’s Cod Fish?
Cod is a firm white fish similar to tilapia and sea bass. It’s a great source of lean protein and is low in calories and carbs. When cooked properly, cod filets become very tender and flaky in very little time which makes it a great dinner option for busy weekdays.
Cod is an incredibly versatile fish that can be cooked in many different ways. Because of its mild taste it takes on many different seasonings. From simple melted butter or lemon juice to bolder flavors like in our 5-ingredients baked cod recipe which is seasoned with a Cajun seasoning blend compound butter.
What Do You Need To Make this Cod Recipe?
Be sure to check the printable recipe card below for the complete ingredient’s list and their exact quantities.
- Cod Fish: You can use both Pacific Ocean cod or Atlantic Ocean cod. Cod fillets from the Pacific Ocean are usually thicker which makes for a nice presentation. Read more about what type of cod fish to purchase below.
- Flour: I use all-purpose flour although gluten free flour can be used.
- Oil: Olive oil or any mild oil such as vegetable oil, avocado oil or grapeseed oil.
- Seasonings: Sea Salt or Kosher salt and ground black pepper.
- Butter: I prefer using unsalted butter but if salted butter is all I have, that’s what I use.
- Lemon: Fresh lemon juice is a must.
- Capers: This little green flower buds are briny and tangy with a light hint of lemon flavor. They pair wonderfully with fish.
- Parsley: I prefer fresh flat leaf parsley aka Italian parsley. It has a lot more flavor than curly parsley. Other fresh herbs such as fresh basil or tarragon can be used.
What Type of Cod Fish Should I Buy?
To make pan seared cod, both Pacific Ocean cod or Atlantic Ocean cod work well. The fillets from the Pacific cod fish are usually thicker which makes for a nice presentation. You can purchase frozen cod fish as well and thaw it before pan searing it.
Actually, unless you live in a coastal area or you are shopping at a specialty market, the fish sold as “fresh”, has been previously frozen.
How To Pan Sear Cod?
For detailed instructions on how to make this pan seared fish recipe, check the printable recipe card below.
- Pat the fish dry with paper towel and season with salt. Let the fish stand at room temperature for about 10 minutes.
- Combine the flour and the ground pepper in a shallow dish. Coat both sides of the fish lightly with flour. Shake off any excess flour.
- In a large nonstick skillet heat the oil and butter over medium-high heat. Swirl the skillet to coat the bottom of the pan. When it shimmers, carefully add the fish to the pan.
- Lightly press down on the fish to create a good sear. Cook, without moving the fish until the edges of the fillet are opaque and the bottom is golden brown, about 3 minutes.
- With a fish spatula, gently flip the fish and cook the second side for 2-3 minutes or until the fish flakes easily. Transfer the fish to a serving plate
- To make the lemon butter, in a small skillet melt the butter over medium heat. Cook the butter swirling the skillet for about 1 minute or until the butter starts to get lightly brown. Remove the skillet from the heat and stir in the lemon juice, the capers and half of the parsley. Season with salt and pepper.
- Spoon the lemon butter over the seared fish and sprinkle with the remaining parsley. Serve with lemon slices.
Can I Cook Frozen Fish?
Technically yes but, I don’t recommend pan searing fish from frozen. Thaw the codfish fully in the refrigerator overnight. In a pinch, you can put the fish (in its package or in a resealable bag) under cold running water so it thaws quickly. Never thaw fish in the microwave. The fish gets chewy with random dried out hot spots.
How Long Does Cod Have to Cook For?
Cod fish, like most firm white fish cooks very quickly. In this pan seared cod recipe the fish is cooked for about 3-4 minutes per side however, exact times vary depending on the thickness of the fish fillet.
How Long Does Cod Take to Sear?
Although exact times vary according to the thickness of the fish fillet, pan-searing cod in a hot skillet should take about 3-4 minutes per side. When pan searing or pan frying fish, make sure the edges of the fillet are opaque and the bottom of the fish has a golden color before flipping it. Cooking the first side usually takes a minute longer than the second side.
How Do You Know When Cod is Done?
Besides checking the internal temperature with an instant read thermometer, you know the fish is done when it becomes opaque and easily flakes with a fork.this pan seared cod recipe cooks quickly so keep an eye on it.
Cod Fish Safe Internal Temperature
According to the FDA, cod fish should reach an internal temperature of 145º F before consumption. Check the temperature of the center part of the fish fillet with an instant read thermometer for accuracy. You can remove the fish from the oven when it reaches 135º to 140º F. The temperature will continue to rise a few degrees after is removed from the oven due to carry over cooking.
Why Is My Pan Seared Cod Rubbery?
If your cod fish fillets are rubbery or chewy and/or tough, is most likely because the fish is overcooked. As the fish cooks, it becomes firm. When overcooked, the delicate flesh firms up and shrinks due to moisture loss. This causes the fish to get chewy, dry and tough in texture.
Storing and Reheating
Storing Leftovers: It’s best to eat fish within 1 to 2 days after cooking it. Store leftover pan seared cod in an airtight container and keep it in the refrigerator for up to 2 days.
Reheating: To reheat pan seared cod without drying it out, place it on a baking rack over a baking sheet or in a baking dish and cover it with aluminum foil. Reheat it in a preheated 275 degree Fahrenheit oven until warm through. Timing will depend on the thickness of the fish. A 1-inch fillet may take about 10-12 minutes.
Pan Seared Fish Tips and Notes
- Pat the fish dry with paper towel. This will help create a nice golden brown sear.
- I always pre-seasoned fish. Salt the fish fillets and allow it to sit at room temperature for about 10 minutes.
- Since fish is delicate, feel free to use a non stick pan to prevent the fish from sticking to the pan.
- Make sure you use a large skillet that can accommodate the fish. If needed, cook the cod in batches to prevent overcrowding the pan.
- The oil should be hot before adding the fish to the skillet.
- You can use skin-on cod if preferred. Cook the side without skin first.
Pan Seared Cod Fillets with Lemon Butter
Ingredients
For the Fish
- 4 (6-ounces) each boneless, skinless cod fillets (about 1-inch thick)
- Sea salt or Kosher salt
- 1/4 cup all-purpose flour or gluten-free flour
- 1/4 teaspoon ground black pepper
- 1 tablespoons vegetable or olive oil
- 1 tablespoon butter
For the Lemon Butter
- 4 tablespoons butter, cut into 4 pieces
- 2 tablespoons lemon juice
- 2 tablespoons capers drained
- 1 tablespoon chopped fresh parsley
- Lemon slices
Instructions
- To keep the fish warm, turn on the oven to 200ºF (optional but recommended).
- Pat the fish dry and season with salt. Let the fish stand at room temperature for about 10 minutes.
- Combine the flour and the ground pepper in a shallow dish. Coat both sides of the fish lightly with flour. Shake off any excess flour. Place the flour coated fish on a plate or baking sheet pan.
- In a large non-stick skillet heat the oil and butter over high heat. When it shimmers, carefully add the fish to the pan, presentation side down (if your fish had skin, you would sear the side without skin first). Lightly press down on the fish to create a nice sear. Cook, without moving the fish until the edges of the fillet are opaque and the bottom is golden brown, about 3 minutes. With a spatula, gently flip the fish and cook for about 2 minutes or until fish flakes easily. Time will vary depending on the thickness of the fish. The fish internal temperature should reach 135º-140º F. When checked with an instant read thermometer.
- Transfer the fish to a serving plate (if you want to keep the fish warm in the oven, make sure you use an oven-safe plate or a baking dish).
- To make the lemon butter, in the same skillet in a small skillet* melt the butter over medium heat. Cook the butter swirling the skillet for about 1 minute or until the butter starts to get lightly brown. Remove the skillet from the heat and stir in the lemon juice, the capers and half of the parsley. Season to taste with salt and pepper.
- Spoon the lemon butter over the seared fish and sprinkle with the remaining parsley. Serve with lemon slices.
Recipe Notes
- Since fish is delicate, feel free to use a non stick pan to prevent the fish from sticking to the pan.
- Make sure you use a large skillet that can accommodate the fish. If needed, cook the cod in batches to prevent overcrowding the pan.
- Instead of using cod, you can make this recipe with any other firm white fish such as tilapia, sea bass or halibut.
- If the pan drippings from pan searing the fish are not too browned, you can make the lemon butter in the same skillet where you cooked the fish.
Leave a Reply