Lemon Garlic Butter Cod (Printable Version)

Flaky cod in rich lemon garlic butter sauce. Ready in 25 minutes.

# What You Need:

→ Fish & Main

01 - 4 cod fillets (approximately 5 ounces each), skinless and boneless

→ Sauce

02 - 4 tablespoons unsalted butter
03 - 3 garlic cloves, minced
04 - 1 lemon, both juice and zest
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 teaspoon salt, or adjust to taste
07 - ½ teaspoon ground black pepper

→ Optional Garnish

08 - Lemon wedges for serving

# How-To Steps:

01 - Pat the cod fillets completely dry using paper towels, then season both sides evenly with salt and pepper.
02 - Place 2 tablespoons butter in a large skillet over medium heat. Cook until fully melted and foaming slightly.
03 - Add minced garlic to the melted butter. Sauté briefly for 30 seconds until fragrant, taking care not to brown or burn.
04 - Gently lay cod fillets in the skillet. Cook for 3 to 4 minutes on the first side until golden, then carefully flip using a thin spatula.
05 - Add remaining butter, fresh lemon juice, and lemon zest to the pan. Baste the fillets continuously with the melting butter sauce while cooking for another 3 to 4 minutes, until the fish is fully opaque and flakes easily with a fork.
06 - Sprinkle chopped parsley over the fillets and remove from heat immediately. Serve at once, spooning the warm lemon garlic butter sauce over each portion. Add lemon wedges on the side if desired.

# Helpful Tips:

01 -
  • The sauce comes together in minutes but tastes like something from a restaurant
  • Cod is so forgiving, even beginner cooks end up with perfectly flaky results
  • Everything happens in one pan, meaning less cleanup and more time to enjoy your meal
02 -
  • Overcooking cod makes it dry and rubbery, so remove it from heat just as it turns opaque throughout
  • Cold fish sticks to the pan, let fillets sit at room temperature for 15 minutes before cooking
03 -
  • Use a thin metal spatula for flipping, it slides under delicate fish without breaking it apart
  • Room temperature butter melts more evenly, creating a smoother emulsified sauce

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