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Pan-Seared Cod in Herb Butter

Pan-Seared Cod in Herb Butter

Pan-Seared Cod in Herb Butter

By recipes genie | Published on December 29, 2024

Tools & Equipment

1
Large skillet
2
Spatula
3
Cutting board
4
Knife
5
Small bowl
6
Measuring spoons

Ingredients

Fish

  • 1
    1 pound Cod fillets

Butter & Oil

  • 1
    4 tablespoons Unsalted butter
  • 2
    1 tablespoon Olive oil

Herbs & Spices

  • 1
    1 tablespoon Fresh thyme
  • 2
    1 teaspoon Fresh rosemary
  • 3
    2 cloves Garlic cloves
  • 4
    0.5 teaspoon Salt
  • 5
    0.25 teaspoon Black pepper

Lemon

  • 1
    0.5 whole Lemon

Directions

1

Dry the Cod

Pat the cod fillets dry with paper towels. This helps to get a good sear.

2

Prepare the Herbs and Garlic

Mince the garlic cloves and roughly chop fresh thyme and rosemary.

3

Combine Spices

In a small bowl, combine salt and black pepper.

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4

Season the Cod

Season the cod fillets with the salt and pepper mixture.

5

Heat the Skillet

Heat olive oil in a large skillet over medium-high heat. A stainless steel or cast iron skillet is best. The pan is ready when a drop of water sizzles and evaporates quickly.

6

Sear the Cod

Carefully place the seasoned cod fillets in the hot skillet, ensuring not to overcrowd the pan. Sear the fillets for about 3-4 minutes, until a golden crust forms. Avoid moving the cod around to ensure proper searing. A good sear provides flavor and texture.

7

Add Butter and Aromatics

Flip the cod fillets gently using a spatula and add the butter, minced garlic, thyme and rosemary to the pan. Be careful as the hot butter might splatter. Reduce the heat to medium.

8

Baste and Finish Cooking

Baste the cod with the melted herb butter using a spoon. Basting helps to keep the fish moist and infuses it with flavor. Continue cooking for another 3-4 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

9

Add Lemon Juice

Remove the skillet from heat and squeeze fresh lemon juice over the cod. This adds brightness and enhances the flavors.

10

Serve

Carefully transfer the cod onto serving plates. Use a spatula to avoid breaking the fish.

Recipe Tips

  • For best flavor, use fresh herbs. If using dried herbs, use half the amount since dried herbs have more concentrated flavor. For example, use 1/2 teaspoon of dried thyme instead of 1 tablespoon fresh.
  • Patting the fish dry is very important to achieve a good sear. Moisture will steam the fish instead of searing it.
  • If you do not have fresh lemon, a little bit of white wine can be added to the pan for flavor.
  • To tell if the fish is done, use a fork to see if it flakes easily. It should also be opaque throughout.
  • Do not overcrowd the pan. Cook the fish in batches if necessary to ensure even cooking and searing.
  • Use a good quality, heavy-bottomed pan for even heat distribution. If you don't have a cast iron or stainless steel pan, a non-stick pan can work as well.
  • Always check the internal temperature of the fish to ensure it is cooked to a safe temperature. Use a meat thermometer to check the fish is at 145°F (63°C).

Nutrition Facts (per serving)

Calories

350 kcal

Carbs

2g

Protein

30g

Fat

25g

Fiber

0.5g

Sugar

0g

Sat. Fat

15g

Sodium

500mg

Trans Fat

0.5g

Cholesterol

150mg

Potassium

400mg

Vitamin A

200%

Vitamin C

10%

Calcium

50%

Iron

1%

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