Pan Seared Cod
If you're looking for an easy and quick fish dinner with BIG flavors, try our Pan Seared Cod. Made with tender and succulent cod fish seared in butter and laced in a lemony butter piccata sauce. This is one of those cod recipes you'll be making for dinner so very often.
Ingredients
Cod
- 4 Cod Loins defrosted and seasoned lightly with salt and pepper
- 1 cup Flour all purpose flour
- 1 1/2 teaspoon each salt and pepper or to taste
- 2 Tablespoons oregano fresh or 1 teaspoon dried.
- 2 Tablespoons Butter
- 1 Tablespoon oil
Piccata Sauce
- 1 cup Stock you can add 2 Tablespoons white wine to it
- 4-5 lemon slices
- 3 sprigs of fresh oregano or 1 teaspoon dried
- 1 tablespoon capers drained
- 4 Tablespoons butter cold
- 2 tablespoons parsley minced
Instructions
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Place the flour in a shallow plate and season with salt, pepper and the oregano.
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Make sure the cod is dry, or pat dry with paper towels. Season the fish lightly on both sides.
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Dredge each piece of cod loin into the flour mixture and coat on both sides.
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Make sure to remove the cod and shake off any excess flour before cooking.
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Preheat a skillet over medium high heat with the oil and butter, and add in the cod loins.
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Sear for 3-4 minutes per side until golden. The fish would not be cooked through, just seared with a golden crust.
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Lower the heat to medium and add in the stock, capers and lemon slices.
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Bring to a boil and lower the heat to medium low, add in the herbs.
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The sauce will thicken as it simmers. Cook for 5 minutes until the sauce is ready.
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Trun off the heat and slowly add in the cold butter one tablespoon at a time, mixing it in the sauce.
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Finish off with parsley.
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Serve the cod with extra sauce.
Recipe Video
Recipe Notes
Pan Seared Cod Tips
- Buy quality cod fish, whether fresh or frozen. If frozen, make sure to thaw the fish before cooking. You can do so overnight in the fridge or on the counter for about 2 hours.
- You can use skin on or skinless cod fillets for this recipe.
- If your fish feels wet (especially if you're using frozen fish that's thawed), pat dry the fillets using paper towels before seasoning.
- Seasoning the flour lightly with salt and pepper and oregano elevates the flavor tremendously.
- Avoid crowding the pan when cooking the fish.
- The flour helps the fish not crumble apart as you flip it, and it thickens the sauce as well.
- It's best to use a non stick skillet for this recipe.
- Flip the cod when it's golden, but not necessarily cooked through. The fish will continue to cook in the sauce.
- Start with the sauce when both sides of the fish are golden.
- You can use stock only, or white wine only or a combo of both as a liquid for the sauce.
- Simmer the sauce on low until it starts to evaporate and thicken slightly, and that's when it's ready for the butter.
- In order for the butter to emulsify and thicken your sauce, you need to turn off the heat. And use cold butter.
- Avoid overcooking any fish in general, including this recipe.
- You can try this Baked Cod Recipe if you love cod fish as much as we do!
What to Serve with Pan Seared Cod?
Any side dish works great! Rice is perfect. Scoop the fish and sauce over Air Fryer Baked Potato. This Lemon Olive oil Pasta is just the perfect combo in my opinion. Salads are another great option or just bread.
Cod Recipe Variations
Try this delicious Baked Cod Recipe for a variation. Swap the herbs in this recipe, use rosemary or thyme instead of oregano. Add a kick of spice by adding in chilli flakes.
How to Store Leftover Cooked Cod?
Leftovers can be placed in airtight container in the fridge for up to 3 days and reheated. You can reheat the fish in a microwave, or in a non stick skillet, adding 2 tablespoons extra stock per fish and sauce until heated through.
How do you know when cod is fully cooked?
As with all fish recipes, when the fish is opaque it's cooked through. Also when the fish flakes easily with a fork, it has cooked through. If you have a meat thermometer, you can place it in the middle of the fillet and it should be no less than 145 degrees F.