This Lemon Butter Cod is golden and flaky, finished in a bright, buttery lemon sauce with fresh dill. An elegant, easy cod recipe that’s ready in just 30 minutes!
The secret to irresistible cod? A golden crust and lemon butter sauce! This easy 30-minute dinner is bright, buttery, flaky, and finished with fresh dill.
Lemon Butter Cod is my go-to dinner when I’m feeling a little fancy but still want something fast and easy to make. Tender cod fillets are lightly dredged in flour and pan-seared until beautifully golden, then finished in a silky lemon butter sauce.
I love serving this with a mound of our steamed broccoli and calling it dinner. The lemon sauce is just so lovely- vibrant and bright with just enough butter to feel luxurious without being heavy. Serve with warm, crusty bread to soak up every last drop!
Why you’ll love this Lemon Butter Cod recipe!
Quick and easy! This cod recipe comes together in one pan in 30 minutes with simple ingredients. Easy enough for weeknights, elegant enough for guests.
Everyone’s Favorite Flavor Combo. Bright lemon, aromatic garlic and shallots, and butter create a silky, irresistible pan sauce that everyone loves and easily pairs with other dishes.
Perfectly cooked cod. Dredging the cod in flour and giving it a quick sear creates a golden-brown crust while keeping the inside tender, moist, and flaky.
Lemon Butter Cod Recipe Ingredients
- Cod fillets: Look for thick, firm cod fillets with similar thickness so they cook evenly. Fresh or thoroughly thawed frozen cod both work well. Pat dry for best results.
- Fresh lemon juice: Freshly squeezed lemon juice (vs. bottled) gives the dish its bright, tangy flavor and balances the richness of the butter. Zest the lemon first for a garnish.
- Butter and olive oil: Butter provides richness and flavor, while olive oil helps create a silky texture. Unsalted butter gives you better control over the final seasoning.
- Shallot and fresh garlic cloves: Add delicate sweetness and savory depth to the pan sauce. Finely mince them so they soften quickly and melt into the sauce.
- Dijon mustard: Gives the sauce a tangy depth and helps bring the lemon, butter, and broth together.
- Chicken broth: Forms the base of the pan sauce and adds savory depth. Vegetable broth or seafood stock can also be used.
- All-purpose flour: A light coating helps the cod develop a delicate golden crust while also subtly thickening the sauce when the fish returns to the pan. Feel free to use a GF flour blend.
- Fresh dill: Added at the end so it stays fresh and fragrant. Fresh parsley, chives, thyme, or tarragon make nice additions.
- Optional garnishes: Lemon zest, flaky salt, and Aleppo pepper add brightness, texture, and a gentle fruity heat.
How to Make Lemon Butter Cod
1. Prep the cod. Gently pat the cod dry with paper towels. Season lightly with kosher salt and let sit for 10 minutes, then blot again.
2. Dredge with flour. Add flour to a wide, shallow dish. Season with salt and pepper. Place the cod in the dish to coat on all sides.
3. Sear the cod. Bring a large skillet with olive oil to medium-high heat. Sear the cod for 5 minutes, or until golden and crispy. Flip and cook for another 1-2 minutes. When done, the internal temp should read 115-120F (the fish will finish cooking in the sauce). Set aside.
4. Prepare the sauce. Warm olive oil and half of the butter in the same pan over medium heat. Sauté shallots and garlic for 2-3 minutes, then add mustard, lemon juice, and broth. Add salt, pepper, and the remaining butter. Whisk until combined, then bring to a simmer. Place the cod fillets in the pan and cook for a few minutes, until reaching an internal temp of 140F (cook times vary depending on the thickness of the cod).
Tip: For an extra creamy, rich sauce, add a few tablespoons of cream.
5. Garnish. Top with fresh dill, lemon zest, flaky salt, and Aleppo chili flakes. Serve with lemon wedges for a nice pop of color!
Chef’s Tips
- Pat the cod dry. Salting the cod briefly draws out excess moisture. Blot it again before lightly dredging in flour for a perfectly golden sear. Moisture is the enemy of a good sear!
- Use thick, uniform-sized fillets. They’ll cook more evenly and are less likely to dry out before developing a nice crust.
- Get the pan hot before adding the fish. This will ensure a good sear (vs. steaming). When properly seared, the fish will naturally release from the pan.
- Want it creamy? Stir a few tablespoons of heavy cream into the sauce before returning the fish to the skillet for an extra-rich variation.
Serving Suggestions
Serve the cod over black rice or basmati rice, couscous, quinoa, a bowl of pasta, or mashed potatoes. Or simply serve with a side of boiled potatoes, grilled potatoes, or smashed potatoes. I also love this with a good baked potato!
Serve with a quick, healthy veggie side- such as steamed broccoli, roasted asparagus, broccolini, green beans, sautéed spinach, or roasted Brussels sprouts.
Storage
Store leftover Lemon Butter Cod (in the sauce) in an airtight container in the refrigerator for 2-3 days. Gently reheat leftover cod in a covered skillet over low heat with a spoonful of leftover sauce or a splash of broth.
More Cod Recipes You Might Like
⭐️ After you try this Lemon Butter Cod recipe, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Tonia
Lemon Butter Cod Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: 30 minute Dinner, Dinner, easy dinner idea, fish recipe, weeknight dinner
- Method: Stove top
- Cuisine: American
- Diet: high protein, Pescatarian
Description
This Lemon Butter Cod is golden and flaky, finished in a bright, buttery lemon sauce with fresh dill. An elegant, easy cod recipe that’s ready in just 30 minutes!
Ingredients
- 16–20 ounces cod fillets
- 1/4 cup all-purpose flour (or sub GF flour blend)
- salt and black pepper to taste
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 1 shallot, sliced in thin strips
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1/4 cup fresh lemon juice
- 1/2 cup chicken broth
- 1/4 cup fresh dill ( or sub Italian parsley or basil)
Instructions
- Season the fish. Blot moisture off of cod with paper towels. Lightly salt all sides of the cod and let it sit for 10 minutes; blot again.
- Dredge. Place flour in a shallow dish or plate and season with salt and pepper. Coat cod on all sides.
- Sear. Heat a large skillet with olive oil over medium-high heat; sear the fish for 5 minutes, or until golden brown and crispy. Flip to the other side for 1-2 minutes. The internal temperature should be around 115 -120°F, no need to cook through yet. Remove and set aside. Fish will finish cooking in the sauce later.
- Make the lemon butter sauce. Over medium heat, stir the shallots and garlic with half of the butter until the shallots are tender and fragrant, 2-3 minutes. Add mustard, lemon juice, and chicken broth. Add salt and pepper to taste along with the remaining butter. Whisk while bringing to a simmer. Add the fish fillets back in and cook for a few minutes, until the internal temperature reaches 135-140°F. (If desired, add a few tablespoons of heavy cream.)
- Garnish with fresh dill, lemon zest, flaky salt, and Aleppo flakes.
- Serve with crusty bread, or over rice, creamy polenta, quinoa, or mashed potatoes, with a veggie side.
Notes
Enhancements: chopped anchovies, lemon zest, panko, flaky salt, capers, a touch of cream.
Store leftovers in an airtight container for up to two days in the fridge.
Save any leftover dredging mixture to whisk into the sauce for extra thickening, if needed.
Nutrition
- Serving Size: 4-6 ounce fillet
- Calories: 175
- Sugar: 0.4 g
- Sodium: 305.7 mg
- Fat: 10.6 g
- Saturated Fat: 5.2 g
- Carbohydrates: 6.6 g
- Fiber: 0.5 g
- Protein: 13.1 g
- Cholesterol: 55.9 mg
I’ve been looking for quick, easy recipes because I hurt my foot and can’t stand for a long time in the kitchen. Not only was this fast and easy, it turned mild tasting cod into a wonderfully flavorful dish! The fish had a nice golden crust and the pan sauce was amazing. I usually put Dijon mustard on cod before dredging to add flavor but I really liked it in this sauce. I served it with steamed brocoli and drizzled the sauce over it. Delish!! Thank you.
Hi Pam, sorry about your foot! So glad you found this helpful and enjoyed. Appreciate your detailed review!
So, so good and easy to boot!
Perfect! Thanks for letting us know Deborah.
Slyvia this was excellent!! I made with Hake since it was the only fresh alternative in my market. Thanks so much for posting. Will keep this on the rotation 🙂
Happy you enjoyed! Thanks for the review. 🙂
This was one of those meals that just makes you so happy that you made it. I don’t know how many times I said mmmmm, while I was eating.
I couldn’t get Cod loins so I got a fillet which made it really hard because when I cut it up, you have thick and thin. It was a challenge for sure but it still turned out amazing. The sauce is so good.
I made it with your beautiful boiled potatoes that went so well with that sauce and your steamed broccoli. I honestly didn’t think that steamed broccoli could taste so good.
That whole meal was fantastic!
Thank you and I will make all three over and over again.
Sounds perfect Daniella! Happy you enjoyed this, appreciate you taking time to let us know.
Love this idea thank you
Love to hear when you give it a try!
Scrumptious! This recipe even had my reluctant-pescatarian teenage daughter clamoring for more. The sauce is thoroughly delicious. We mopped ours up with broccoli rabe and a baguette.
I turn to your site at least two or three times a week and have been intending to post for some time. Thank you very much, Sylvia and Tonia, for your many healthy, flavorful and thoughtfully-conceived recipes. My family and I are big fans!
Thanks for this Laura, so nice to hear you are enjoying. Happy that you liked this one!
Even though Cod is not one of my favorite fish, this is very tasty! Though I heated the pan as advised, some of the cod just fell apart but in the end, after adding some cream, I decided to break it up in the sauce to serve over rice. Very good!
Nice Laura, I like that you went with it! Maybe the pieces need to be smaller? I suppose it also depends on the cut.