Delicate, flaky cod meets a bright and buttery finish in this quick and elegant homemade seafood dish. Pan-frying gives the fish a golden crust while keeping it tender inside, and a simple lemon butter sauce adds just the right balance of richness and freshness. Perfect for a weeknight dinner yet impressive enough for guests, this Pan-Fried Cod with Lemon Butter Sauce is a versatile recipe you’ll come back to again and again.
Jump to:
- 🐟 The Ingredients
- 👉 Substitutions and Variations
- ☑️ Tips and Tricks for Perfect Pan-Fried Cod with Lemon-Butter Sauce
- 👩🏼🍳 How to Make Pan-Fried Cod with Lemon-Butter Sauce
- 🍽️ Serving Suggestions
- 🙋🏽♂️ Frequently Asked Questions
- 😋 Other Amazing (But Easy) Seafood Recipes
- Pan-Fried Cod with Lemon Butter Sauce
🐟 The Ingredients
With simple, budget-friendly ingredients you likely already have on hand, this recipe is both easy to prepare and mild enough to please even the pickiest eaters. Find ingredient notes (including substitutions and variations) below.
👉 Substitutions and Variations
- Cod Fillets → Swap with haddock, tilapia, halibut, pollock, salmon, or trout.
- Flour → Use gluten-free flour, cornstarch, or almond flour; season with paprika, garlic powder, or herbs for extra flavor.
- Olive Oil → Replace with canola, avocado, or sunflower oil; or mix oil with butter for added richness.
- Butter → Substitute with ghee or plant-based butter; brown the butter for a nutty twist.
- Garlic → Use garlic powder or shallots; roast garlic for a sweeter, mellow flavor.
- Lemon Juice + Zest → Swap with lime or add capers for a piccata-style variation.
- Parsley → Replace with dill, chives, or basil; or use a mix of fresh herbs for more complexity.
See the recipe card (with video) below for a full list of ingredients and measurements.
☑️ Tips and Tricks for Perfect Pan-Fried Cod with Lemon-Butter Sauce
- Pat the fish dry before dredging in flour to help the coating stick and ensure a crisp crust.
- Season in layers—lightly season the fish, the flour, and the sauce for balanced flavor.
- Don’t overcrowd the pan; cook the fillets in batches if needed to get a golden sear.
- Use medium-high heat so the fish browns quickly without overcooking inside.
- Flip gently using a thin spatula to prevent the delicate fillets from breaking apart.
- Deglaze the pan with a splash of white wine or broth before adding butter for extra depth in the sauce.
- Add lemon juice and wine at the end to keep the flavor bright and prevent bitterness.
- Serve immediately—cod is best hot and fresh, as it can dry out if reheated.
👩🏼🍳 How to Make Pan-Fried Cod with Lemon-Butter Sauce
- Step 1: Liberally season the filets with salt and pepper on both sides.
- Step 2: Combine the flour with the salt, pepper, onion powder, and oregano, then dredge the filet until completely coated.
- Step 3: Heat the oil and butter in a non-stick skillet over medium heat, and then pan-fry the fillets until golden on both sides, about 4 minutes per side.
- Step 4: Remove the filets and then melt the remaining butter, and then sauté the garlic for 1 minute.
- Step 5: Add the wine, lemon juice, and lemon zest, and simmer over medium-high heat for 2 minutes.
- Step 6: Serve over pasta or steamed rice with extra sauce and garnished with chopped parsley.
Expert Tip
Use a good-quality non-stick pan for pan-frying cod—its delicate, flaky texture is prone to sticking, and a non-stick surface helps the fillets release easily while still developing a beautiful golden crust.
🍽️ Serving Suggestions
- Starches: Pair with best-ever mashed potatoes, herbed rice, or buttery orzo for a comforting base.
- Vegetables: Serve alongside roasted asparagus, sautéed green beans, or steamed broccolini for a light balance.
- Salads: A crisp green salad with a homemade Italian vinaigrette or a cucumber-dill salad adds freshness.
- Grains: Try quinoa, farro, or couscous for a wholesome, nutty contrast.
- Bread: Easy skillet dinner rolls or cheesy garlic bread are perfect for soaking up the lemon butter sauce.
- Wine Pairing: A chilled Sauvignon Blanc, Pinot Grigio, or Chardonnay complements the bright citrus notes.
🙋🏽♂️ Frequently Asked Questions
Can I use frozen fish for Pan-Fried Cod with Lemon Butter Sauce?
Yes, just thaw it completely and pat it dry before cooking.
Can I make Pan-Fried Cod with Lemon Butter Sauce ahead of time?
It’s best enjoyed fresh, but you can prep the sauce ingredients in advance.
How do I keep the fish from falling apart in Pan-Fried Cod with Lemon Butter Sauce?
Handle it gently, use medium-high heat, and flip only once.
Is Pan-Fried Cod with Lemon Butter Sauce kid-friendly?
Yes—the mild flavor of cod and buttery sauce make it appealing to picky eaters.
Is Pan-Fried Cod with Lemon Butter Sauce a healthy meal option?
Yes—cod is a lean source of protein, and the lemon butter sauce can be adjusted for lighter or richer versions depending on your preference.
😋 Other Amazing (But Easy) Seafood Recipes
Ready to make the best (and easiest) seafood dish on the block? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Pan-Fried Cod with Lemon Butter Sauce
Light, flaky cod is pan-fried to golden perfection and topped with a bright, buttery lemon sauce—an easy, flavorful dish that’s perfect for both weeknights and special occasions.
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Servings: 4
Calories: 260kcal
Video
Equipment
- 1 Large skillet preferably non-stick
Ingredients
For the Fish
- 4 6 oz cod filets
- salt and pepper
- ¼ cup all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 2 tablespoon olive oil
- 2 tablespoon unsalted butter
For the Lemon-Butter Sauce and Serving
- 4 tablespoon unsalted butter
- 2 teaspoon garlic minced
- ¼ cup white wine see NOTES
- 1 tablespoon lemon juice usually from 1 lemon
- 1 teaspoon lemon zest usually from 1 lemon
- 2 tablespoon Italian parsley fresh, chopped, for garnish
Instructions
Prepare the Cod Filets
- Liberally salt the cod filets all over with salt and pepper.4 6 oz cod filets, salt and pepper
- Combine the flour, onion powder, and oregano on a plate or pan. Dredge the cod filets through the flour mixture until completely coated.¼ cup all-purpose flour, 1 teaspoon onion powder, 1 teaspoon dried oregano
- Meanwhile, heat the oil in a large skillet (preferably non-stick) over medium heat. Once shimmering, add the butter and stir until melted.2 tablespoon olive oil, 2 tablespoon unsalted butter
- Carefully add the filets to the skillet and pan-fry until lightly browned on the bottom side. Don't move the filets around in the skillet too much. Move them just enough to ensure they are not sticking to the skillet.
- Use a spatula and a steady hand to flip the filets over gently. Pan-fry for another 4 minutes, or until lightly browned on both sides. Don't overcook the filets!
- Gently remove the filets to a plate.
Make the Sauce and Serve
- Add the butter (4 tbsp) to the skillet (no need to clean the skillet out) and cook over medium heat until melted.4 tablespoon unsalted butter
- Add the garlic and sauté, stirring often, until aromatic, about 1 minute.2 teaspoon garlic
- Stir in the wine, lemon juice, and lemon zest. Simmer over medium-high for about 2 minutes. Taste, and add a pinch of salt, if needed.¼ cup white wine, 1 tablespoon lemon juice, 1 teaspoon lemon zest
- Serve the filets immediately, spooning the sauce over the tops. Garnish with chopped Italian parsley.2 tablespoon Italian parsley
Notes
NOTE: Watch the video near the top of the recipe for visual guidance.
- If you don’t want to cook with wine, you can easily replace it with chicken broth or seafood stock.
- Pat the fish fillets very dry before dredging to help the coating stick and achieve a crisp, golden crust.
- A non-stick skillet makes flipping delicate cod fillets much easier and helps prevent sticking.
- For extra flavor, try adding capers or fresh herbs like dill or chives to the lemon butter sauce.
- This dish is best served immediately, as cod can dry out if reheated.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a non-stick skillet over low heat with a splash of broth or water to keep the fish moist—avoid the microwave, as it can make the cod dry and rubbery.
- For the best flavor and texture, enjoy the fish fresh when possible.
Nutrition
Calories: 260kcal | Carbohydrates: 8g | Protein: 1g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 6mg | Potassium: 55mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 694IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 1mg
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Mark Loehr says
You guys have hit another HOME RUN! This was absolutely delicious and so darn easy! Every time I mention “it’s a Loon recipe” I get rolling eyes from the hubby that it’s a lot of work. Not this one. So simple….
I did try adding the capers to the sauce (which I love their punch), but with the earlier liberal salt on the fish, it was a bit much. Next time, it’ll be less salt or no capers.
Love it!! Thanks!
Kris Longwell says
Hi Mark!!! We LOVE the addition of capers! We’re so so happy you had such great success with the recipe! And it was easy, too!!!! Yay!! Thanks for sharing and the awesome review! That always means so much to us!! Keep on cookin’!
Mick says
I TOTALLY LOVE how you reiterate / restate the ingredients and measures below each step again so that I don’t have to scroll up each time!!! ❤️ (yes I am that forgetful). It is so convenient! I wish all web recipes would do this!!!
Mark Loehr says
Totally agree. Very helpful.
Kris Longwell says
Thanks, Mick! Lots of cooks have told us they like that feature! We’re so happy you enjoy it, too, and THANK YOU for letting us know. That means a lot to us!! Stay in touch!
Wes says
The lemon butter sauce is absolutely sublime. The lemon adds a brightness and the butter gives a richness that fit together perfectly. It makes this inexpensive fish taste like a million bucks!
Kris Longwell says
Awesome!!!