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Garlic Butter Cod

A rich and buttery pan-fried cod recipe with garlic and lemon that is both healthy and easy to make.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 218
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 280 g Cod loin (boneless) Tender and flaky; can substitute with haddock or snapper.
  • 40 g Butter Can be salted or unsalted; ghee or oil are alternatives.
  • 2 tablespoons Vegetable oil Light olive oil works well for frying.
  • 1 tablespoon Garlic, chopped Fresh garlic is best; pre-minced can be used in a pinch.
  • 1 tablespoon Lemon juice Can substitute with lime juice.
  • 1 tablespoon Parsley, chopped Cilantro can be used as a substitute.
  • Salt and pepper to taste Essential for enhancing the dish.

Method
 

Preparation
  1. Bring your cod to room temperature by taking it out of the fridge 15 minutes before cooking.
  2. Pat the cod dry thoroughly; this step is crucial for achieving a crispy exterior.
  3. Season the cod with salt and black pepper (or any other seasoning you love).
Cooking
  1. Heat a skillet over medium-high heat and add the oil, letting it become hot until it shimmers.
  2. Carefully place the cod loin in the hot oil, skin side down, allowing it to rest undisturbed for about 3-4 minutes.
  3. Gently flip the cod using a fish spatula, being careful not to break it. Cook for another 3 minutes.
  4. Remove the fish from the pan (optional) before adding butter to the skillet; you can also keep it in for extra flavor.
  5. Reduce heat, add the butter, and let it melt. Toss in the chopped garlic and cook until fragrant, about 30 seconds.
  6. Stir in the chopped parsley, letting the flavors mingle, and return the cod to the pan, basting it with the garlic butter sauce for about 30 seconds.
  7. Lastly, squeeze in the lemon juice, then take it off the heat and serve immediately.

Notes

Common mistakes include not letting the cod come to room temperature and overcrowding the pan. Pro tips: always let the cod dry well before cooking and don't flip the fish too soon.