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A plate filled with a serving of pan-fried cod with lemon butter sauce resting on cooked orzo pasta and two lemon wedges off to the side of the dish.

Pan-Fried Cod with Lemon Butter Sauce

Course: Entree
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 260kcal
Author: Kris Longwell
Light, flaky cod is pan-fried to golden perfection and topped with a bright, buttery lemon sauce—an easy, flavorful dish that’s perfect for both weeknights and special occasions.
Print Recipe

Equipment

  • 1 Large skillet preferably non-stick

Ingredients

For the Fish

  • 4 6 oz cod filets
  • salt and pepper
  • ¼ cup all-purpose flour
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 2 tablespoon olive oil
  • 2 tablespoon unsalted butter

For the Lemon-Butter Sauce and Serving

  • 4 tablespoon unsalted butter
  • 2 teaspoon garlic minced
  • ¼ cup white wine see NOTES
  • 1 tablespoon lemon juice usually from 1 lemon
  • 1 teaspoon lemon zest usually from 1 lemon
  • 2 tablespoon Italian parsley fresh, chopped, for garnish

Instructions

Prepare the Cod Filets

  • Liberally salt the cod filets all over with salt and pepper.
    4 6 oz cod filets, salt and pepper
  • Combine the flour, onion powder, and oregano on a plate or pan. Dredge the cod filets through the flour mixture until completely coated.
    ¼ cup all-purpose flour, 1 teaspoon onion powder, 1 teaspoon dried oregano
  • Meanwhile, heat the oil in a large skillet (preferably non-stick) over medium heat. Once shimmering, add the butter and stir until melted.
    2 tablespoon olive oil, 2 tablespoon unsalted butter
  • Carefully add the filets to the skillet and pan-fry until lightly browned on the bottom side. Don't move the filets around in the skillet too much. Move them just enough to ensure they are not sticking to the skillet.
  • Use a spatula and a steady hand to flip the filets over gently. Pan-fry for another 4 minutes, or until lightly browned on both sides. Don't overcook the filets!
  • Gently remove the filets to a plate.

Make the Sauce and Serve

  • Add the butter (4 tbsp) to the skillet (no need to clean the skillet out) and cook over medium heat until melted.
    4 tablespoon unsalted butter
  • Add the garlic and sauté, stirring often, until aromatic, about 1 minute.
    2 teaspoon garlic
  • Stir in the wine, lemon juice, and lemon zest. Simmer over medium-high for about 2 minutes. Taste, and add a pinch of salt, if needed.
    ¼ cup white wine, 1 tablespoon lemon juice, 1 teaspoon lemon zest
  • Serve the filets immediately, spooning the sauce over the tops. Garnish with chopped Italian parsley.
    2 tablespoon Italian parsley

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
  • If you don't want to cook with wine, you can easily replace it with chicken broth or seafood stock.
  • Pat the fish fillets very dry before dredging to help the coating stick and achieve a crisp, golden crust.
  • A non-stick skillet makes flipping delicate cod fillets much easier and helps prevent sticking.
  • For extra flavor, try adding capers or fresh herbs like dill or chives to the lemon butter sauce.
  • This dish is best served immediately, as cod can dry out if reheated.
  • Store any leftovers in an airtight container in the refrigerator for up to 2 days.
  • Reheat gently in a non-stick skillet over low heat with a splash of broth or water to keep the fish moist—avoid the microwave, as it can make the cod dry and rubbery.
  • For the best flavor and texture, enjoy the fish fresh when possible.

Nutrition

Calories: 260kcal | Carbohydrates: 8g | Protein: 1g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 6mg | Potassium: 55mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 694IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 1mg