Why You’ll Love This Recipe

I love this recipe because it’s fast, fresh, and flavorful. The cod cooks quickly and stays flaky and moist, while the golden sear adds great texture. The herb butter sauce ties it all together with a burst of garlic, lemon, and fresh herbs. It tastes like something from a nice restaurant but takes less than 30 minutes from start to finish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cod fillets (fresh or thawed)
Salt and black pepper
Olive oil
Butter (unsalted)
Garlic (minced)
Fresh herbs (like parsley, thyme, or dill)
Lemon juice
Lemon zest (optional)

Directions

I pat the cod fillets dry with paper towels and season both sides with salt and pepper.
I heat olive oil in a skillet over medium-high heat until hot but not smoking.
I place the cod fillets in the pan and let them cook undisturbed for 3–4 minutes until golden and crisp on the bottom.
I carefully flip the fillets and cook for another 2–3 minutes, depending on thickness, until the fish flakes easily with a fork.
I remove the cod from the pan and set it aside on a plate.
In the same pan, I lower the heat and add the butter and garlic, stirring for about 30 seconds.
I stir in the chopped herbs, lemon juice, and zest (if using), letting the sauce simmer for a minute.
I pour the herb butter over the cod and serve immediately with extra lemon wedges.

Servings and timing

This recipe serves 2–4 people.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Sometimes I add a splash of white wine or a pinch of red pepper flakes to the sauce for a twist. I’ve also used other herbs like basil or chives depending on what I have on hand. For a richer version, I add a spoonful of capers or a touch of cream to the butter sauce.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the cod gently in a skillet over low heat with a bit of extra butter or a splash of water. I avoid the microwave to keep the texture flaky and moist.

FAQs

Can I use frozen cod?

Yes, I just make sure it’s fully thawed and patted dry before cooking to get a good sear.

How do I keep the fish from sticking?

I let the oil heat fully before adding the fish, and I don’t move it until it naturally releases from the pan.

What sides go well with this?

I often serve it with steamed vegetables, garlic mashed potatoes, or a light salad and rice. It pairs well with anything fresh and simple.

Can I use other fish?

Absolutely. I’ve made this with haddock, halibut, or even tilapia with great results. Just adjust the cooking time based on thickness.

What herbs work best in the butter sauce?

I usually use a mix of parsley and thyme, but dill, tarragon, or chives also work beautifully depending on the flavor I want.

Conclusion

Golden Seared Cod with Herb Butter Sauce is one of those dishes that feels fancy but couldn’t be easier to make. It’s flavorful, light, and quick—just the kind of recipe I like to keep in my back pocket for both busy nights and relaxed dinners. Whether I’m cooking for myself or guests, it’s always a hit.