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Golden Seared Cod with Herb Butter Sauce Recipe
Ash Tyrrell

Golden Seared Cod with Herb Butter Sauce Recipe

I still remember the moment I slid the cod into the hot pan and heard that satisfying sizzle—it instantly felt like I was making something special. When I finished this golden seared cod with herb butter sauce, I honestly surprised myself with how restaurant-worthy it tasted.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Cod fillets – 4 pieces about 6 oz each: Fresh cod is ideal because it stays firm and flakes beautifully; if using frozen, thaw completely and pat very dry to avoid excess moisture.
  • Salt – 1 teaspoon: Enhances the natural sweetness of the cod without overpowering its delicate flavor.
  • Black pepper – ½ teaspoon: Freshly ground pepper adds mild heat and depth balancing the richness of the butter sauce.
  • All-purpose flour – ¼ cup: A light coating helps create a golden crispy crust while keeping the fish tender inside.
  • Olive oil – 2 tablespoons: Used for searing due to its higher smoke point preventing the butter from burning too quickly.
  • Unsalted butter – 4 tablespoons: Allows better control of salt levels while creating a smooth rich herb sauce.
  • Garlic – 3 cloves minced: Fresh garlic provides a bold, aromatic flavor; avoid pre-minced garlic for best results.
  • Fresh parsley – 2 tablespoons finely chopped: Adds freshness, color, and a light herbal note that brightens the dish.
  • Fresh thyme – 1 teaspoon chopped: Complements the fish with subtle earthy flavors that pair well with butter.
  • Lemon juice – 1 tablespoon: Adds acidity to cut through the richness of the butter and enhance overall balance.

Method
 

  1. Start by patting the cod fillets dry with paper towels to remove excess moisture. This step helps achieve a golden crust. Season both sides with salt and pepper, then lightly coat with flour, shaking off any excess.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Place the cod gently into the pan and let it cook undisturbed for about 3–4 minutes per side. The fish should be golden outside and flaky inside.
  3. Lower the heat and add butter to the same pan once the cod is removed. Stir in garlic and cook briefly until fragrant, then add lemon juice and herbs. Let the sauce bubble gently for a minute to combine flavors.
  4. Return the cod to the skillet and spoon the warm herb butter sauce over the fillets. Let everything warm together for a minute before turning off the heat. Serve immediately while the fish is at its best.

Notes

  • I always dry the fish thoroughly, which makes a noticeable difference in crispiness.
  • I use fresh herbs instead of dried because they give the sauce a brighter flavor.
  • I don’t overcrowd the pan, as it helps the fish sear instead of steam.
  • I finish with a little extra lemon zest when I want a fresher taste.