Easy Lemon Garlic Cod – Bright, Tender, and Ready in Minutes
Light, flaky, and full of fresh flavor, this Easy Lemon Garlic Cod is the kind of weeknight dinner you’ll make on repeat. It takes only a handful of ingredients and comes together in under 20 minutes. The garlic butter sauce feels special without being fussy, and the lemon keeps everything bright.
Serve it with rice, roasted veggies, or a crisp salad, and dinner is done. If you’re new to cooking fish, this is a great place to start—simple steps, forgiving technique, and delicious results.
Ingredients
Method
- Prep the fish: Pat the cod fillets dry with paper towels. Dry fish sears better and won’t steam in the pan. Season both sides with salt and pepper.
- Preheat the pan: Heat a large skillet over medium to medium-high heat. Add olive oil and let it shimmer. A hot pan helps develop light color and prevents sticking.
- Sear the cod: Place fillets in the pan, presentation side down. Don’t crowd the pan. Cook without moving for 3–4 minutes until the edges turn opaque and the bottom has light golden spots.
- Flip gently: Use a thin spatula to flip each fillet. Cook another 2–4 minutes, depending on thickness, until the fish flakes easily and looks opaque all the way through.
- Make the sauce: Reduce heat to low. Push the fish to one side of the pan or transfer to a plate. Add butter to the pan. When melted, stir in minced garlic and cook 30–60 seconds until fragrant, not browned.
- Add lemon: Stir in lemon zest and 2–3 tablespoons of lemon juice. If you like, add a splash of white wine or a pinch of red pepper flakes. Let it bubble for 20–30 seconds to meld.
- Coat and finish: Spoon the lemon garlic butter over the cod. Sprinkle with chopped parsley. Taste the sauce and adjust salt, pepper, or lemon if needed.
- Serve right away: Plate the cod and drizzle with extra sauce. Add your favorite sides and a lemon wedge for brightness.
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Get Your Program TodayWhy This Recipe Works
This recipe leans on a few classic, reliable flavors. Cod is mild and delicate, so it pairs perfectly with lemon, garlic, and butter.
A quick pan-sear gives the fish a light crust, while finishing it with a warm lemon-garlic butter keeps it moist and tender. The method is straightforward: season, sear, sauce, and serve. You get restaurant-style flavor with easy, familiar ingredients and minimal cleanup.
Shopping List
- Cod fillets (about 4 fillets, 5–6 ounces each; fresh or thawed)
- Fresh lemon (zest and juice)
- Garlic (3–4 cloves, minced)
- Unsalted butter (2–3 tablespoons)
- Olive oil (1–2 tablespoons)
- Fresh parsley (a small handful, chopped)
- Salt and black pepper
- Optional: red pepper flakes, paprika, capers, or dry white wine
- Serving ideas: steamed rice, roasted potatoes, asparagus, green beans, or a simple salad
How to Make It
- Prep the fish: Pat the cod fillets dry with paper towels.
Dry fish sears better and won’t steam in the pan. Season both sides with salt and pepper.
- Preheat the pan: Heat a large skillet over medium to medium-high heat. Add olive oil and let it shimmer.
A hot pan helps develop light color and prevents sticking.
- Sear the cod: Place fillets in the pan, presentation side down. Don’t crowd the pan. Cook without moving for 3–4 minutes until the edges turn opaque and the bottom has light golden spots.
- Flip gently: Use a thin spatula to flip each fillet.
Cook another 2–4 minutes, depending on thickness, until the fish flakes easily and looks opaque all the way through.
- Make the sauce: Reduce heat to low. Push the fish to one side of the pan or transfer to a plate. Add butter to the pan.
When melted, stir in minced garlic and cook 30–60 seconds until fragrant, not browned.
- Add lemon: Stir in lemon zest and 2–3 tablespoons of lemon juice. If you like, add a splash of white wine or a pinch of red pepper flakes. Let it bubble for 20–30 seconds to meld.
- Coat and finish: Spoon the lemon garlic butter over the cod.
Sprinkle with chopped parsley. Taste the sauce and adjust salt, pepper, or lemon if needed.
- Serve right away: Plate the cod and drizzle with extra sauce. Add your favorite sides and a lemon wedge for brightness.
Storage Instructions
Leftover cod is best eaten within 1–2 days.
Store it in an airtight container in the fridge. For reheating, use low heat to avoid drying it out. A skillet over low heat with a splash of water or extra lemon butter works well.
Microwaving is fine in short intervals, but cover the fish and go low and slow. Avoid freezing cooked cod if you can; it tends to turn mushy when thawed.
Health Benefits
Cod is a lean protein with very little fat, making it a smart option for lighter meals. It’s a good source of B vitamins and selenium, which support energy and immune function.
The olive oil offers heart-friendly fats, and the lemon and garlic bring antioxidants and bright flavor without heavy sauces. Because the recipe uses gentle cooking and minimal added ingredients, you get clean, straightforward nutrition with every bite.
What Not to Do
- Don’t start with wet fish. Moisture prevents browning and can make the fish stick.
- Don’t overcook. Cod turns tough and dry if you let it go too long. Pull it as soon as it flakes.
- Don’t burn the garlic. It turns bitter fast.
Keep the heat low when you add it to the butter.
- Don’t crowd the pan. Overcrowding traps steam and stops searing. Cook in batches if needed.
- Don’t skip the seasoning. A simple sprinkle of salt, pepper, and lemon zest makes a big difference.
Recipe Variations
- Sheet pan version: Place seasoned cod on a lined tray, dot with butter, scatter garlic, and bake at 400°F (205°C) for 10–12 minutes. Finish with lemon juice and parsley.
- Caper twist: Add 1–2 tablespoons of capers to the butter sauce for briny pop.
Great with roasted potatoes.
- Herb-forward: Swap parsley for dill, chives, or basil. Dill and lemon are a classic match.
- Paprika and garlic: Dust the cod with paprika before searing for color and mild warmth.
- Dairy-free: Replace butter with more olive oil. Add a touch of Dijon for richness.
- Coconut lemon: Use coconut oil instead of butter and finish with lime juice and cilantro for a tropical vibe.
- Spicy lemon: Add red pepper flakes or a squeeze of sriracha to the sauce for heat.
FAQ
How do I know when cod is done?
The fish should turn opaque and flake easily with a fork.
A thermometer inserted into the thickest part should read about 130–135°F for moist, tender cod. It will continue to cook slightly off the heat.
Can I use frozen cod?
Yes. Thaw it fully in the fridge overnight or under cold running water in its packaging.
Pat very dry before cooking to avoid excess moisture and sticking.
What if my fillets are very thick or very thin?
Adjust the cook time. Thin fillets can be done in 5–6 minutes total, while thicker ones may need 8–10 minutes. Keep the heat moderate and check early to prevent overcooking.
Do I have to use butter?
No.
Olive oil works well and keeps the dish dairy-free. Butter adds richness and rounds out the lemon and garlic, but the recipe still shines with good olive oil.
Why did my fish stick to the pan?
The pan may not have been hot enough, or the fish was too wet. Preheat the skillet, add oil, and wait for it to shimmer.
Let the fish release naturally before flipping; it loosens as it sears.
What sides go best with this?
Try garlic rice, roasted asparagus, sautéed green beans, or a simple arugula salad. Crusty bread is great for soaking up the lemon butter.
Can I grill the cod?
Yes, but cod is delicate. Use a well-oiled grill pan or a foil packet.
Cook over medium heat and keep a close eye to avoid sticking and breaking.
Is this recipe kid-friendly?
Absolutely. Cod is mild, and the lemon-garlic flavor is gentle. Skip the red pepper flakes if serving to young kids.
In Conclusion
Easy Lemon Garlic Cod hits that sweet spot of simple and satisfying.
With a quick sear and a bright butter sauce, you get a meal that feels fresh and flavorful without much effort. Keep cod and a couple of lemons on hand, and you’re minutes away from a healthy dinner any night of the week. Once you try it, you may never look at weeknight fish the same way again.
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