There’s something so elegant and simple about a perfectly seared cod fillet.
This Pan-Seared Cod with Herb Butter is quick to make, packed with fresh herbs, and finished with a lemony butter sauce that turns a humble white fish into a dinner delight.
Why I Love This Recipe
Crisp golden crust with tender, flaky cod inside
Herb butter sauce adds bright, savory flavor
Takes less than 20 minutes from start to finish
Naturally low-carb and gluten-free
Pairs well with almost any side dish
What You’ll Need (Ingredient Highlights)
Cod fillets: Mild, flaky, and perfect for pan searing
Olive oil: Helps achieve that golden crust
Butter + garlic: Base of the flavorful finishing sauce
Fresh herbs (parsley, dill, chives): Bright and aromatic
Lemon juice: Adds freshness and zing
Pro Tips Before You Start
Pat the cod very dry to get that nice crust
Don’t overcrowd the pan — sear in batches if needed
Use a fish spatula for easy flipping
Let the butter sauce sit a minute before pouring to let the flavors meld
How to Make Pan-Seared Cod with Herb Butter
Step 1: Prep the Fish
Pat cod fillets dry with paper towels.
Season both sides with salt and freshly ground black pepper.
Step 2: Sear the Cod
Heat olive oil in a large skillet over medium-high heat until shimmering.
Carefully add the cod fillets, cooking undisturbed for about 4 minutes until the underside is golden brown.
Step 3: Flip and Finish Cooking
Gently flip each fillet and cook for another 3 minutes, or until the fish flakes easily with a fork.
Transfer the cod to a plate and tent with foil to keep warm.
Step 4: Make the Herb Butter Sauce
Lower heat to medium. In the same skillet, add butter and minced garlic.
Sauté for about 1 minute until fragrant.
Step 5: Add Fresh Herbs
Remove skillet from heat.
Stir in lemon juice, parsley, dill, and chives.
Step 6: Plate and Serve
Spoon the herb butter sauce over the cod fillets and serve immediately.
What to Serve It With
Roasted baby potatoes or mashed cauliflower
Steamed green beans or asparagus
Lemon rice or a quinoa salad
Crusty bread to soak up the sauce
Variations / Substitutions
Use halibut or haddock instead of cod
Swap dill for tarragon or basil
Add a splash of white wine to the sauce for extra depth
Storage & Leftovers
Store leftovers in the fridge in an airtight container for up to 2 days
Reheat gently in a covered skillet over low heat
Not recommended for freezing, as cod can become mushy
FAQs
Can I use frozen cod fillets?
Yes, just make sure they’re fully thawed and patted dry before cooking.
How do I know when the cod is done?
It should flake easily with a fork and be opaque in the center.
Can I use dried herbs instead of fresh?
Fresh herbs are best, but you can use dried in a pinch — reduce the amount by half.
Is this recipe keto-friendly?
Yes! It’s naturally low in carbs.
Can I cook the cod in butter instead of olive oil?
Butter can burn at high heat, so stick with olive oil for searing and butter for the sauce.
What type of pan works best?
A nonstick or stainless steel skillet both work well. Just be sure it’s preheated properly.
Final Thoughts
This Pan-Seared Cod with Herb Butter is my go-to when I want something light but satisfying.
The crispy exterior, flaky texture, and fragrant butter sauce make it feel fancy — but it’s so simple and fast. A true seafood win!
