Description
This Golden Seared Cod with Herb Butter Sauce is a quick, easy, and elegant dish. Flaky cod fillets are pan-seared to golden perfection and then drizzled with a bright and flavorful herb butter sauce.
Ingredients
Scale
- 4 (6-ounce) cod fillets, skin-on or skinless
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 4 tablespoons unsalted butter
- 1 large clove garlic, minced
- Juice of 1/2 lemon (about 1–2 tablespoons)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, snipped
Instructions
- Prepare Cod: Pat the cod fillets dry with paper towels. This is important for getting a good sear. Season both sides generously with salt and freshly ground black pepper.
- Heat Skillet: Heat the olive oil in a large skillet (cast iron or non-stick recommended) over medium-high heat until shimmering but not smoking. The oil should be hot enough that a drop of water sizzles immediately.
- Sear Cod (First Side): Carefully place the cod fillets in the hot skillet, presentation-side down (the side that was not the skin side, if using skin-on fillets). Cook for about 4 minutes, without moving the fillets, until the underside is a crisp golden brown.
- Flip and Cook (Second Side): Gently flip the cod fillets using a spatula. Cook for another 3 minutes, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Remove Cod: Remove the cooked cod fillets from the skillet and transfer them to a plate. Tent loosely with aluminum foil to keep them warm while you make the sauce.
- Make Herb Butter Sauce: Reduce the heat under the skillet to medium. Add the butter to the same skillet (do not clean it out). Once the butter is melted, add the minced garlic. Cook, stirring constantly, for about 1 minute, or until the garlic is fragrant. Be careful not to burn the garlic.
- Finish Sauce: Remove the skillet from the heat. Stir in the fresh lemon juice, chopped parsley, chopped dill, and snipped chives.
- Serve: Spoon the herb butter sauce generously over the warm cod fillets. Serve immediately.
Notes
- Cod: You can use skin-on or skinless cod fillets. If using skin-on, sear the fillets skin-side up first. Other white fish like Haddock or Halibut can be used as well.
- Doneness: The cooking time will vary depending on the thickness of your cod fillets. Use a fork to check for doneness – the fish should flake easily and be opaque in the center. A meat thermometer is the most accurate way.
- Herbs: You can adjust the amounts of herbs to your preference.
- Serving Suggestions: Serve this cod with roasted vegetables, rice, quinoa, or a salad.