Lemon Butter Cod

Ingredients

• 4cod fillets
• 2 tbspbutter
• 1 tsppepper
• 1 tspsalt
• 2 tspdried parsley
• 2 tspdried dill
• to tastelemon juice

Instructions

1. 1

   Melt the butter

   Melt the butter in a pan over medium-high heat. Season the cod fillets on both sides with a pinch of salt and pepper, a drizzle of lemon juice, and the dill and parsley.

2. 2

   Pan-fry the cod

   Cook the cod in the butter until cooked through. Depending on the thickness of the fillets, this takes 1–3 minutes per side; the fish is ready when it flakes when touched with a fork.

3. 3

   Baste the fish

   As the cod cooks, spoon the melted butter over it to help keep it juicy.

What is lemon butter cod?

Cod cooked in butter with lemon and herbs is a simple fish main in a Mediterranean-inspired style. This version keeps the seasoning straightforward, using dried dill and parsley to complement the mild fish.

The short cooking time makes it handy for a quick dinner. The key is to judge doneness by the fish’s texture, since fillet thickness affects how fast it cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 746 calories, 161g protein, 1g carbs, 6g fat.

The cod provides most of the protein, while the butter contributes most of the fat; the listed herbs and seasoning add little to the overall macros. Pair a fillet with vegetables and a suitable portion of potatoes or grains for a more balanced plate.

Seasoning the fillets

Salt and pepper: season both sides, using a pinch as directed in the method. The ingredient list gives the total amounts, so adjust how much you apply to suit the fillets.

Herbs and lemon: spread the dried dill and parsley over both sides and add a drizzle of lemon juice. The lemon brings a bright note to the buttery pan juices.

Getting the pan ready

Butter: melt it over medium-high heat before adding the fish. Keep an eye on it so it melts without browning heavily.

Pan space: arrange the fillets so they can cook in contact with the pan. If they do not fit comfortably, cook them in batches.

Cooking to the right texture

Timing: cook the fillets for 1–3 minutes on each side, depending on their thickness. Start checking the thinner pieces first.

Doneness: the cod should flake when gently touched with a fork and be cooked through. Avoid leaving it in the pan once it reaches that point, as it can become dry.

Basting with butter

Spoon the melted butter over the cod as it cooks. This keeps the surface coated in the pan’s buttery juices and helps the fish stay juicy.

Use a spoon carefully around the hot pan, and baste while the fish is cooking rather than waiting until it is done.

What to serve alongside

The mild, herb-seasoned fish works with a range of sides. Try it with vegetables, potatoes or a grain to make a more substantial plate.

A fresh salad or simply cooked green vegetables can bring contrast to the buttery fish. Serve promptly so the cod is at its best.

Recipe notes & tips

• Pat the fillets dry before seasoning if their surfaces are wet.
• Use the fillets’ thickness as a guide, since the stated cooking time is a range.
• Season both sides so the herbs are distributed across the fish.
• Spoon butter over the fish while it cooks.
• Check for flakes with a fork and take the cod off the heat once cooked through.

Variations

• Fresh herbs: use chopped fresh dill and parsley in place of the dried herbs.
• Extra lemon: add more lemon juice to taste for a brighter finish.
• Garlic: add a little finely chopped garlic to the melted butter.
• Chilli: add a pinch of chilli flakes with the herbs for gentle heat.
• Mixed fish: use the same method for another mild, firm fish, adjusting the cooking time to its thickness.

Common mistakes to avoid

• Overcooking the cod: check it early, as thin fillets may be ready after only a short time.
• Guessing by time alone: use the fork-flaking cue as well as the 1–3 minutes per side.
• Skipping the seasoning on one side: season both sides before the fish goes into the pan.
• Crowding the pan: cook in batches if the fillets cannot sit comfortably in the pan.
• Leaving the fish unattended: keep watch over the butter and cod, which cook quickly.

How to store

Refrigerate leftover cod in a covered container and use within 1–2 days. Reheat gently in a pan over low heat until warmed through, taking care not to cook it for longer than needed.

Frequently asked questions