Name: Lemon Butter Cod Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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)

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!

four lemon butter cod fillets in a braiser with lemon wedges, dill, shallots, and pan sauce.

The secret to irresistible cod? A golden crust and plenty of lemon butter. 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.

The sauce is bright and lemony, 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.

The most flavorful sauce! Bright lemon, aromatic garlic and shallots, Dijon, and butter create a silky, irresistible pan sauce.

Perfectly cooked cod. Dredging the cod and giving it a quick sear gives it a golden brown crust while keeping the inside tender, moist, and flaky.

Light, yet satisfying. Fresh lemon and dill keep the buttery sauce bright and balanced rather than heavy.

Easy enough for weeknights, elegant enough for guests. Simple ingredients transform into an impressive seafood dinner with very little effort.

Lemon Butter Cod ingredients neatly arranged - bunch of dill, garlic cloves, pinch bowl with Dijon, glass of chicken broth, two lemons, plate of fresh cod, measuring cup with flour, shallot, pinch bowl with salt and black pepper, small dish of butter, small bowl of oil.

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.
Fresh lemon juice: The star of the sauce. Freshly squeezed lemon juice gives the dish its bright, tangy flavor and balances the richness of the butter. Zest the lemon first for a garnish.
Unsalted 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.
Salt and black pepper: Season lightly at first, then be sure to taste and adjust before serving.
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.

four cod fillets searing in a skillet with a fish spatula.

3. Sear the cod. Bring a large skillet 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).

shallots and garlic and butter and Dijon in a skillet to make lemon butter sauce.

four seared cod fillets in lemon butter sauce.

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!

lemon butter cod in a skillet with lemon, dill, and shallots.

Chef’s Tips

Pat the cod dry. Salting the cod briefly draws out excess moisture. Blot it again before dredging for a perfectly golden sear. Moisture is the enemy of a good sear!
Use thick, evenly sized fillets. They’ll cook more evenly and are less likely to dry out before developing a nice crust.
Keep the flour coating light. Shake off excess flour before adding the cod to the skillet. This ensures a delicate crust rather than heavy breading.
Get the pan hot before adding the fish. A properly preheated skillet helps the cod sear immediately instead of sticking and steaming. Let it develop a crust. When properly seared, the fish will naturally release from the pan.
Don’t cook the cod completely during the initial sear. Remove it from the skillet around 115-120F. It will finish cooking when returned to the lemon butter sauce.
Be gentle when flipping. Cod is delicate and becomes flaky as it cooks. A thin fish spatula makes turning the fillets much easier.
Want a creamy lemon sauce? 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!

A simple veggie side is nice, too, such as steamed broccoli, roasted asparagus, broccolini, green beans, sautéed spinach, or roasted Brussels sprouts.

Storage

Store leftover Lemon Butter Cod in an airtight container in the refrigerator for 2-3 days. Store the fish with some of the sauce to keep it moist. Gently reheat leftover cod in a covered skillet over low heat with a spoonful of leftover sauce or a splash of broth.