Simple Buttered Cod with Lemon and Parsley

Introduction & Inspiration

Sometimes, the simplest preparations are the most delicious, especially when it comes to delicate fish like cod. This Simple Buttered Cod recipe is all about letting the clean, mild flavor of the fish shine, enhanced by rich butter, a classic blend of seasonings, bright lemon juice, and fresh parsley. It’s elegant, incredibly quick, and wonderfully satisfying.

My inspiration for this dish comes from classic European methods of preparing white fish – often involving little more than butter, lemon, and herbs. I wanted a reliable, go-to recipe for perfectly cooked, flaky cod that didn’t require complicated sauces or techniques, perfect for a weeknight dinner.

This recipe delivers just that: tender, flaky cod bathed in a simple, flavorful butter sauce. It’s light, healthy-ish (depending on how much butter you use!), and comes together in minutes. It is a perfect recipe for fish lovers.

Nostalgic Appeal / Comfort Factor

Simple pan-fried or pan-seared fish has a timeless, comforting appeal. It’s reminiscent of simple home cooking, seaside meals, or classic restaurant preparations. The combination of fish, butter, lemon, and parsley is a foundational flavor profile in many cuisines, feeling both familiar and satisfyingly elegant.

This dish provides the comfort of a well-cooked piece of fish without being heavy. The bright lemon and fresh parsley lift the richness of the butter, creating a balanced and enjoyable meal. It’s comfort food that feels light and refined.

It’s a fantastic way to appreciate the delicate flavor of cod in a straightforward, classic preparation. Perfect for a simple but delicious dinner.

Homemade Focus (Simplicity & Freshness)

This Buttered Cod recipe highlights how simple homemade cooking with fresh ingredients can yield incredibly flavorful results. While the ingredient list is short and the technique basic, the focus is on cooking the fresh cod perfectly and creating a simple pan sauce from scratch.

You’re mixing your own simple seasoning blend and finishing the dish with freshly squeezed lemon juice and freshly chopped parsley – small homemade touches that make a big difference compared to pre-seasoned fish or bottled sauces. Cooking fish at home also ensures maximum freshness.

It’s about mastering a simple technique – pan-searing fish and creating a quick butter sauce – to produce a delicious, quality meal with minimal fuss. The homemade taste is incredible.

Flavor Goal

The primary flavor goal is to showcase the naturally mild, slightly sweet flavor and delicate flaky texture of the cod. The seasonings (garlic powder, onion powder, paprika, salt, pepper) should enhance the fish, not overpower it.

The butter provides richness and is the base for the simple pan sauce. The lemon juice, added at the end, cuts through the richness of the butter and brightens the overall flavor profile significantly. The fresh parsley adds a final touch of herbaceous freshness.

The overall experience should be tender, flaky fish coated in a light, savory, buttery sauce with bright lemon and herb notes. It’s clean, simple, and delicious. A perfect balance between texture and flavour.

Ingredient Insights

• Cod Fillets: The star. Look for fresh, firm fillets. Cutting them into smaller, even pieces helps them cook quickly and uniformly. Patting them dry before seasoning helps achieve a better sear. Other flaky white fish like haddock, pollock, or halibut can be substituted.
• Unsalted Butter: Provides richness and creates the simple pan sauce. Using unsalted allows you to control the salt level. Used in two stages – some to start the searing, more added later to finish and create sauce.
• Garlic Powder & Onion Powder: Provide a savory aromatic base without using fresh, which could burn easily in the butter.
• Paprika: Adds color and a very mild sweetness/smokiness.
• Salt & Ground Black Pepper: Essential seasonings.
• Lemon Juice: Crucial for brightening the dish and cutting the richness of the butter. Freshly squeezed is vastly superior to bottled.
• Fresh Parsley (Chopped): Adds fresh, herbaceous flavor and color at the end. Flat-leaf parsley is generally preferred.
• Lemon Slices: For garnish and extra squeezing at the table.

Essential Equipment

• Large Skillet: Preferably non-stick or well-seasoned cast iron/stainless steel to prevent the delicate fish from sticking. Needs to be large enough to cook fish pieces without overcrowding.
• Small Bowl: For mixing the seasonings.
• Fish Spatula (Recommended) or Thin Metal Spatula: Ideal for gently flipping the delicate cod fillets without breaking them.
• Knife & Cutting Board: For cutting fish (if needed), chopping parsley, slicing lemon.

Ingredients

• ▢ 1 1/2 lbs cod fillets, patted dry and cut into smaller serving-sized pieces
• ▢ 6 tbsp unsalted butter, divided
• ▢ ¼ tsp garlic powder
• ▢ 1/4 tsp onion powder
• ▢ ¾ tsp paprika
• ▢ ½ tsp salt
• ▢ ¼ tsp ground black pepper
• ▢ Juice of 1/2 lemon (about 1-2 tbsp)
• ▢ Fresh parsley, chopped (for garnish)
• ▢ Lemon slices (for garnish)

Step-by-Step Instructions

1. Prepare Seasoning and Cod:

• Pat the cod fillets completely dry with paper towels. This helps them sear rather than steam and prevents sticking. If fillets are very large, cut them into your desired serving sizes.
• In a small bowl, combine the garlic powder, onion powder, paprika, salt, and ground black pepper. Mix well.
• Sprinkle the seasoning mixture evenly over all sides of the cod pieces.

2. Sear Cod (First Side):

• Heat a large skillet over medium-high heat.
• Add 2 tablespoons of the unsalted butter to the hot skillet. Let it melt and foam slightly.
• Carefully place the seasoned cod pieces into the hot butter in the skillet. Do not overcrowd the pan (cook in batches if necessary).
• Cook undisturbed for about 2 minutes, allowing the first side to get a nice sear and become lightly golden.

3. Flip and Finish Cooking with Butter:

• Lower the heat slightly to medium or medium-low to prevent the butter from burning.
• Gently flip the cod pieces using a fish spatula or thin metal spatula.
• Add the remaining 4 tablespoons of butter to the skillet around the fish.
• Continue to cook for another 3-4 minutes on the second side. As the butter melts, you can tilt the pan and spoon some of the melted butter over the fish (basting).
• Cook just until the cod is opaque and flakes easily with a fork. Be careful not to overcook, as it will become dry and fall apart excessively.

4. Add Lemon and Parsley:

• Remove the skillet from the heat.
• Drizzle the freshly squeezed lemon juice over the cooked cod in the pan.
• Sprinkle with fresh chopped parsley.

5. Serve:

• Serve the buttered cod immediately, spooning some of the pan sauce over the top.
• Garnish with fresh lemon slices on the side.

Troubleshooting

• Cod Sticking to Pan: Pan wasn’t hot enough before adding fish, fish wasn’t patted dry enough, pan isn’t non-stick/well-seasoned, or tried to flip too soon. Ensure pan is hot, fish is dry, use enough butter, and let it sear for 2 minutes before attempting to flip.
• Cod Overcooked/Dry: Cod cooks very quickly! Cook just until opaque and flaky. Reduce heat after flipping. Cooking time depends heavily on fillet thickness.
• Cod Falling Apart: Overcooking makes it fragile. Flipping too aggressively. Use a wide, thin fish spatula for support. Cutting into slightly thicker pieces can help maintain integrity.
• Butter Burning: Heat was too high after flipping and adding the remaining butter. Lower heat to medium or medium-low for the second side cooking. If butter solids brown deeply and smell burnt (not nutty), discard and start sauce again with fresh butter briefly if needed.

Tips and Variations

• Pat Fish Dry: Crucial first step for searing and preventing sticking.
• Don’t Overcook: Cod goes from perfect to dry very fast. Watch it closely.
• Fish Spatula: Highly recommended for handling delicate fish.
• Add Fresh Garlic/Shallots: Sauté minced fresh garlic or shallots in the initial 2 tbsp butter for 30 seconds before adding fish for more flavor (remove temporarily if they brown too fast).
• White Wine Sauce: After flipping fish, add remaining butter, let melt, then add a splash (1/4 cup) of dry white wine and let it bubble and reduce slightly before adding lemon juice.
• Different Herbs: Add fresh dill, chives, or tarragon along with or instead of parsley.
• Capers: Add a tablespoon of drained capers to the pan along with the lemon juice for a briny kick.
• Different Fish: Haddock, tilapia, pollock, flounder, or sole can be cooked similarly (adjust time for thickness).

Serving and Pairing Suggestions

• Serve Immediately: Best enjoyed hot and flaky right from the skillet.
• With Simple Sides: Pairs beautifully with steamed asparagus, green beans, roasted potatoes, rice pilaf, or quinoa.
• Over Pasta: Serve over angel hair pasta tossed with olive oil and garlic, letting the pan sauce coat the noodles.
• With Salad: A light green salad makes it a complete, healthy meal.

Nutritional Information

(Note: Estimated, per serving, assuming 4 servings. Variable based on cod fillet size and amount of butter absorbed.)

• Calories: 250-350
• Fat: 15-25g
• Saturated Fat: 8-15g
• Cholesterol: 80-120mg
• Sodium: 350-500mg (depending on added salt)
• Total Carbohydrates: 1-3g
• Dietary Fiber: <1g
• Sugars: <1g
• Protein: 25-35g

Print

Recipe Summary and Q&A

Summary: This Simple Buttered Cod involves seasoning cod fillets with a blend of garlic powder, onion powder, paprika, salt, and pepper, then pan-searing them in butter. More butter is added after flipping, and the fish is finished cooking gently. The dish is completed off-heat with a drizzle of fresh lemon juice and a sprinkle of fresh parsley, served with the pan sauce.

Q&A:

• Q: Can I use frozen cod fillets?
  • A: Yes, but they must be completely thawed first (preferably overnight in the refrigerator). Most importantly, pat them extremely dry with paper towels after thawing, as they release a lot of water.
• Q: My fish always sticks. What am I doing wrong?
  • A: Ensure the pan is hot enough before adding butter/fish, make sure the fish is patted very dry, use enough butter/oil, and don’t try to move or flip the fish too early – let it form a slight crust (about 2 minutes for the first side). A good non-stick or well-seasoned skillet helps immensely.
• Q: Can I bake this instead?
  • A: You could adapt it. Place seasoned fish in a baking dish, perhaps drizzle with melted butter and lemon juice, and bake at 400°F (200°C) for 10-15 minutes depending on thickness. You won’t get the sear or the same pan sauce, however.
• Q: What other white fish works well with this method?
  • A: Haddock, pollock, tilapia, flounder, sole, or even halibut (though halibut is much firmer and needs slightly longer cooking) would all be delicious prepared this way.