Lemon Butter Cod Recipe – Cooking Classy

Recipes for cooking cod

A simple but incredibly tasty lemon butter cod recipe! Made with flake cod, a simple seasoning, bright lemon and ultra-rich butter! It’s pan-scorched for a slight browning and increased flavor, and you can have it ready in just 25 minutes!

This post is sponsored by Danish Creamery. All thoughts and opinions are my own.

Photo: Pan-fried cod fillet topped with a touch of spices, lemon butter sauce and parsley. It is served over white rice with a purple flour and lemon slices on the side.

How to cook


Cod is an easy fish to cook and there are several methods to choose from. You can bake cod, roast it, fry in a pan (sear) or even smoke it. My favorite is frying pan.

Why? The two most important reasons are taste and time. The scorching pan adds more flavor than other options (think golden perfection) and can be cooked in less than 10 minutes on the stove.

Video of cod with lemon butter The

best way to make

cod! This cod recipe

is my favorite way to prepare cod! I’ve tried other options, but they’re never that delicious.

Cod can have a fairly mild flavor and is a versatile fish that adapts well to various flavors. Here we enhance it by browning in a hot pan and finishing with an impressive and well-balanced sauce.

A classic seafood update used to amplify the flavor used here, it’s a tempting and welcome trio of ingredients. Basic but bold: it’s lemon, butter and garlic.

And we don’t just use their typical everyday butter. We’re making it delicious top-notch with a special ingredient: creamy European-style Danish butter!

I’m obsessed with this butter lately! It makes the best cookies, great cakes, the best buttered toast and also updates your favorite savory recipes.

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What’s superior about it? Extra fat and less water content. It’s 85% butterfat (which is even higher than most European butters that come at 82% to 83% butterfat, and traditional butter at only 80% butterfat).

It is also slowly beaten in small batches that offer a velvety texture, plus it is preserved in aluminum foil so that it maintains its fabulous flavor and does not absorb any unpleasant flavors from the fridge.

It’s extra rich and extra creamy, just like butter should be. And his recipe hasn’t changed since 1895, why change such a good thing?

Once you try it, you’ll see what all the fuss is all about!

Four cod fillets shown above on a white oval tray. They are covered with a sauce and garnished with parsley. A packet of butter and fresh parsley are shown on the side.


of the cod recipe with lemon butter

  • Cod fillets: Look for steaks that are about 1 inch thick. Thinner or thicker you will work the cooking times will only need to be adjusted accordingly. Fresh is better, but if you only have access to frozen (and thawed), it works well too.
  • Flour: This absorbs moisture and encourages browning, plus it helps the sauce stick to the fish. It only takes a little.
  • Condiments – paprika, onion powder, thyme, oregano, cayenne pepper, salt and pepper.
  • Danish Creamery European Style Butter: The salty or unsalted version will work here. If using without salt, add a few pinches of salt to the sauce.
  • Olive oil:

  • Olive oil is used in addition to butter so that it does not burn at a higher heat
  • .

  • Garlic: Preferably use fresh unbottled or powdered garlic for the best flavor
  • .

  • Lemon juice: Only use fresh lemon. The bottling has a preserved flavor that will stand out here.
  • Chicken broth: Just add a little to dilute the sauce.
  • Parsley: It is used for a pleasant finish for a touch of color and a touch of fresh herb flavor.
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Scroll down to see the complete recipe with quantities and print option


Photo of the ingredients used to make this cod recipe with lemon butter. Includes fresh cod fillets, oregano, thyme, onion powder, paprika, cayenne pepper, salt and pepper, flour, garlic, butter, lemon, parsley, olive oil and chicken broth. How to make lemon

butter cod

Mix flour and

  1. seasonings: In a small bowl, mix the flour, paprika, onion powder, thyme, oregano
  2. , cayenne pepper, salt and pepper. Spread the mixture on the cod:

  3. Sprinkle and spread the flour mixture on both sides of the cod fillets (use the whole mixture).
  4. Heat the fats in the pan: Melt 1 tablespoon butter and 1 tablespoon olive oil in a nonstick skillet over medium-high heat.
  5. Cook the cod in a pan, Transfer: Add the cod and roast until golden and cooked on each side, about 4 minutes per side (the fish should be easily shelled with a fork when ready). Transfer to serving dishes.
  6. Melt the remaining butter in the pan: Reduce the burner temperature to medium-low. Melt the remaining 4 tablespoons of butter in the same pan.
  7. Sauté the garlic

  8. : Add the garlic and sauté until fragrant and slightly deepened in color (but not golden), about 15 seconds.
  9. Add liquids to butter: Remove from heat and pour and carefully add chicken broth and lemon juice (watch out for it to vaporize!).
  10. Pour the sauce over the cod

  11. , garnish and serve: Immediately pour the sauce over the cod fillets. Sprinkle with parsley and serve hot.

Collage of six photos showing how to make a cod recipe. It shows seasoning the cod, singing in a pan and cooking a sauce in a pan afterwards.

Useful cooking tips for cod

  • If it is frozen, be sure to thaw it well before cooking. It usually takes a day of defrosting in the fridge, never defrosting in the microwave or it can ruin the texture and even partially cook it.
  • If the cod is too wet, dry thoroughly with paper towels. It should be barely wet for the flour to stick, but dry enough to brown well.
  • Be careful not to overcook the cod or it will be hard and filling.
  • To know when it is made, cod must be easily shelled with a fork and must lose its translucent and raw appearance.
  • Cod can be cooked with skin or without skin. By personal preference, I like to remove the skin, but you can leave it if you prefer.
  • If you choose to leave the skin, cook first with the side down. Then, to keep that skin, a nice, crispy dish with sauce underneath and serve upright with the skin side.
  • Atlantic or Pacific cod can be used, although many argue that the Atlantic is better. There are some differences in texture and light taste.
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Sauce that is poured over cooked white fish fillet in a dish.

Flavor variations

of the cod recipe

  • Try other seasonings or mixtures
  • .

  • Use a different herb to finish like dill, basil, or coriander
  • .

  • Make it spicy or mild by increasing or omitting cayenne pepper
  • .

  • Pescetarian vegetable broth can be substituted for chicken broth.
  • In a pinch, lemon juice will work instead of lemon.

More seafood recipes you’ll love

  • Baked shrimp
  • ceviche
  • tacos
  • Grilled salmon marinated
  • Grilled

  • salmon with garlic Lemon butter sauce
  • Teriyaki
  • salmon

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