Pan Seared Cod

Name: Pan Seared Cod
Prep time: 5 min
Cook time: 20 min
Yield: 4 people
Ingredients: 4 cod loins; 1 cup flour; 1 1/2 teaspoon each salt and pepper; 2 Tablespoons oregano; 2 Tablespoons butter; 1 Tablespoon oil; 1 cup stock; 4-5 lemon slices; 3 sprigs of fresh oregano; 1 tablespoon capers; 4 Tablespoons butter; 2 tablespoons parsley

User Reviews

5.0

15 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Servings
4 people
Calories
987 kcal
Course
Main Course
Cuisine
Mediterranean

Pan Seared Cod

Quade Maldonado

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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.

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Ingredients

Servings

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

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Notes

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!
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.
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.
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.
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.