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Herb-Butter Cod Filets

Herb-Butter Cod Filets

Herb-Butter Cod Filets

By recipes genie | Published on December 29, 2024

Tools & Equipment

1
skillet
2
cutting board
3
knife
4
small bowl
5
measuring spoons
6
measuring cups
7
spatula
8
thermometer

Ingredients

Main

  • 1
    1 pound cod filets

Herb Butter

  • 1
    0.25 cup unsalted butter
  • 2
    2 cloves garlic cloves
  • 3
    2 tablespoons fresh parsley
  • 4
    1 teaspoon fresh thyme
  • 5
    0.5 teaspoon lemon juice
  • 6
    0.25 teaspoon salt
  • 7
    0.125 teaspoon black pepper

Optional Garnish

  • 1
    1 serving lemon wedges

Directions

1

Prepare the Cod

Ensure cod filets are fully thawed if frozen. Gently pat dry with paper towels to remove excess moisture. This helps the butter adhere and ensures a good sear. Place the filets on a plate while you prepare the herb butter.

2

Prep Herbs and Garlic

Mince the garlic cloves finely. Finely chop the fresh parsley and thyme. Measure the lemon juice, salt, and pepper.

3

Combine Herb Butter Ingredients

In a small bowl, combine the softened butter, minced garlic, chopped parsley, thyme, lemon juice, salt, and pepper. Mix until all ingredients are evenly distributed, creating a fragrant and herby butter.

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4

Heat Skillet and Add Cod

Heat a skillet over medium heat. Add a small amount of olive oil or a pat of butter to prevent sticking. Once the pan is hot, indicated by the oil shimmering or a melted pat of butter, carefully place the cod filets into the skillet. Be cautious of hot oil splashes. If your pan is small, do this in batches to avoid overcrowding.

5

Sear First Side

Cook the cod for 3-4 minutes on the first side, until it turns opaque and lightly golden. Avoid moving the filets during this time to develop a good sear. Use a spatula to gently flip the cod.

6

Add Herb Butter and Finish Cooking

Evenly distribute the herb butter over the top of each cod filet. Cook for another 3-4 minutes, or until the cod is cooked through, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C). The herb butter should be melted and slightly browned. If the butter starts to burn, reduce the heat.

7

Plate the Cod

Remove the skillet from the heat. Use a spatula to carefully transfer the herb-butter cod filets to serving plates. Spoon any remaining melted herb butter from the pan over the filets.

8

Serve

Garnish each filet with fresh lemon wedges for serving. Serve immediately and enjoy with your favorite sides!

Recipe Tips

  • Ensure the cod is patted dry to get a good sear.
  • Use a non-stick skillet to prevent sticking, or add a bit of olive oil.
  • Fresh herbs enhance the flavor, but dried herbs can be used as a substitute - use half the amount.
  • Adjust seasoning to taste.
  • Do not overcrowd the pan, cook in batches if necessary.
  • Use a thermometer to ensure the cod is cooked to a safe internal temperature of 145°F (63°C).
  • Store leftover cod in an airtight container in the refrigerator for up to 2 days.
  • Reheat leftovers gently in a pan on low heat or in a microwave.

Nutrition Facts (per serving)

Calories

350 kcal

Carbs

2g

Protein

40g

Fat

20g

Fiber

0.5g

Sugar

0g

Sat. Fat

12g

Sodium

500mg

Trans Fat

0.5g

Cholesterol

150mg

Potassium

600mg

Vitamin A

100%

Vitamin C

5%

Calcium

50%

Iron

1%

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