Pan-Fried Cod with Lemon and Fresh Herbs
From the Oceanside kitchen Β· Recipe collection
Cod loins or fillets get a golden pan sear and a simple butter, lemon and herb finish. Dry fish and a properly heated skillet are the keys to a clean release.
Pan-Fried Cod with Lemon and Fresh Herbs
- Yield
- 2 servings
- Prep
- 5 min
- Cook
- About 10 min
Ingredients
- 2 ( 5-6 oz.) Cod Fillets or Cod Loins
- Β½ teaspoon salt
- ΒΌ teaspoon ground black pepper
- 2 Tablespoons Canola Oil or Avocado oil (has a high smoke point and wonβt burn)
- 1-2 Tablespoons butter
- 2 Tablespoons chopped parsley (Dill, basil, or Thyme are also delicious)
- 1 small lemon cut into wedges
Step-by-step instructions
- Pat cod very dry and season with salt and pepper.
- Heat oil in a heavy skillet over medium-high heat until shimmering but not smoking. Add the fish and reduce heat to medium.
- Cook undisturbed for about 2β3 minutes, until the underside is golden and releases from the pan.
- Turn gently with a thin spatula. Add butter and spoon it over the fish as the second side cooks, about 2β5 minutes depending on thickness.
- Cook to 145Β°F in the thickest part. Finish with herbs and lemon and serve promptly.
What to serve alongside
Potatoes or rice and green vegetables.
Helpful questions
How do I keep the seafood tender?
Let the first side brown before turning, then use a thin fish spatula to support the fillet.
Can I use frozen seafood?
Yes, when it is suitable for this recipe. Thaw it in the refrigerator after removing vacuum packaging, then pat dry before cooking. Follow the recipe or product label if it specifically calls for cooking from frozen.
