Lemon butter cod is a flavorful and easy main dish you can make in less than 10 minutes. This lean entree goes great with a range of delicious side dishes, and is a perfect quick weeknight dinner.
This post may contain affiliate links. Read more about it in the privacy policy.
This lean fish dinner definitely have some Mediterranean flair. It’s a delicious lean dinner, but the butter, lemon and herbs give the fish so much flavor. This quick meal is also perfect for meal prep, and can even be frozen.
🥘 Ingredients
For this recipe you will need fresh cod fish fillets. I use boneless and skinless fillets. If you use frozen cod, you should thaw it before using.
You will also need a lemon or lemon juice, butter, dried parsley and dried dill. Alternatively, you can substitute the herbs with other herbs you have available.
🔪 Instructions
Melt butter in a pan on medium to high heat. Season the cod fillets with a pinch of salt and pepper, plus a drizzle of lemon juice, dill and parsley on both sides.
Pan fry the cod in the butter until it has cooked through. Cod cooks quickly, and is done when it flakes at the touch of a fork. This takes 1-3 minutes on both sides, depending on the thickness of the fillets.
While cooking, use a spoon to baste the cod with the melted butter. This helps keep the fish juicy.
💭 Top tips
Here is how you can get this recipe perfect:
- Make sure to use enough lemon juice and herbs. It gives the fish a lot of delicious flavor.
- We use a large amount of butter, but the majority is left in the pan after cooking. The butter keeps the fish tender and gives it a lovely taste.
- Make sure not to overcrowd the pan. If you’re making several servings, you might have to cook the fish in multiple batches.
🥗 Serving suggestions
Lemon butter cod is covered with flavorful herbs. I love to serve it with a lean vegetable side, such as roasted radishes, roasted broccoli and carrots, roasted carrots and green beans, stewed kale or ratatouille.
If you want a hearthier side, you can also serve it with mashed potatoes or lemon garlic rice.
🍲 Leftovers
Leftover lemon butter cod can be stored in the fridge for up to 3 days. Serve it cold in salads, or reheat it in the microwave and serve with your favorite side dish.
🍴 You might also like these recipes..
If you love fish courses, try any of these recipes:
📋 Frequently asked questions
Can I make lemon butter cod in the oven? – Absolutely. Bake the fish in the oven until it’s tender enough to flake with a fork. Cod bakes really fast, and should be cooked through within a few minutes.
Can I use other herbs? – Of course. You can use any herbs you like or whatever you have available.
Is this recipe allergy friendly? – Yes. This recipe is gluten free, soy free, nut free and egg free. Always consult the nutrition label on your ingrdients to make sure that they comply with your dietary needs.
Does this suit my diet? – Lemon butter cod is perfect for many diets, including low carb, keto, weight watchers and slimming world.
Recipe
Lemon Butter Cod
Ingredients
- 4 cod fillets
- 2 tbsp butter
- 1 tsp pepper
- 1 tsp salt
- 2 tsp dried parsley
- 2 tsp dried dill
Instructions
- Melt butter in a pan on medium to high heat. Season the cod fillets with a pinch of salt and pepper, plus a drizzle of lemon juice, dill and parsley on both sides.
- Pan fry the cod in the butter until it has cooked through. Cod cooks quickly, and is done when it flakes at the touch of a fork. This takes 1-3 minutes on both sides, depending on the thickness of the fillets.
- While cooking, use a spoon to baste the cod with the melted butter. This helps keep the fish juicy.
Notes
Leftovers
Leftover lemon butter cod can be stored in the fridge for up to 3 days. Serve it cold in salads, or reheat it in the microwave and serve with your favorite side dish.Top tips
Here is how you can get this recipe perfect:- Make sure to use enough lemon juice and herbs. It gives the fish a lot of delicious flavor.
- We use a large amount of butter, but the majority is left in the pan after cooking. The butter keeps the fish tender and gives it a lovely taste.
- Make sure not to overcrowd the pan. If you’re making several servings, you might have to cook the fish in multiple batches.
Leave a comment