Lemon Garlic Butter Cod (Printable)
Tender cod fillets cooked in a zesty lemon garlic butter sauce, ready in 25 minutes for an elegant yet simple meal.
# What You’ll Need:
→ Fish & Main
01 - 4 cod fillets (about 5 oz each), skinless and boneless
→ Sauce
02 - 4 tbsp unsalted butter
03 - 3 garlic cloves, minced
04 - Juice and zest of 1 lemon
05 - 2 tbsp fresh parsley, finely chopped
06 - 1 tsp salt (or to taste)
07 - ½ tsp ground black pepper
→ Optional Garnish
08 - Lemon wedges
# How-To Steps:
01 - Pat the cod fillets completely dry with paper towels. Generously season both sides with salt and pepper, ensuring even coverage.
02 - Place 2 tablespoons of butter in a large skillet over medium heat. Allow the butter to melt completely and begin foaming before proceeding.
03 - Add the minced garlic to the melted butter. Sauté for approximately 30 seconds until fragrant, stirring constantly to prevent burning.
04 - Gently place the seasoned cod fillets in the skillet, leaving space between each piece. Cook for 3-4 minutes on the first side until a golden crust forms.
05 - Carefully flip each fillet using a thin spatula. Add the remaining butter, lemon juice, and lemon zest to the pan. Spoon the melting butter sauce over the fish repeatedly as it cooks for another 3-4 minutes.
06 - The fish is done when it becomes completely opaque and flakes easily with a fork. Sprinkle with chopped parsley and remove from heat immediately.
07 - Transfer fillets to serving plates. Spoon the remaining lemon garlic butter sauce generously over each piece. Accompany with lemon wedges if desired.
# Expert Tips:
01 -
- The lemon garlic butter sauce creates its own luxurious finishing glaze while the fish cooks
- Perfect for those nights when you want something impressive but absolutely foolproof
02 -
- Overcooked cod becomes dry and rubbery so remove it from heat as soon as it flakes easily
- Watch the garlic closely once it hits the pan because burnt garlic turns bitter quickly
03 -
- Keep a paper towel handy to wipe out the pan between batches if you're cooking more than four fillets
- Room temperature fish cooks more evenly so take it out of the fridge fifteen minutes before cooking