This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
This pan seared cod with garlic lemon sauce is an easy, relaxed dinner that still feels a little special. The cod is lightly floured and cooked until tender, then finished with a bright, lemony sauce. Everything comes together on the stovetop in about 30 minutes, making it a great option for a simple weeknight seafood meal.
Here’s Why This Pan Seared Cod Recipe Works
No sticking or shredding: A light flour coating and a heavy skillet help the cod cook cleanly and flip easily without breaking apart.
A balanced lemon-garlic sauce: Bright lemon, savory garlic, and white wine come together with just enough butter to round it out.
Fast but still composed: The cod cooks in under 10 minutes, and the sauce comes together while the fish rests.
Clean, bold flavor: Cod’s mild taste lets the lemon and garlic shine without overpowering the dish.
Ingredient Notes
Cod: Use thick, center-cut fillets if possible. They hold together better during searing and are less likely to flake or break when flipped.
Flour: A light coating of all-purpose flour helps the fish cook evenly and prevents sticking. Shake off any excess so the cod sears rather than steams.
Olive oil: Use a good-quality olive oil for searing, but avoid extra-virgin with very low smoke points.
Garlic: Fresh garlic is key here. Grating it helps it melt into the sauce without burning.
White wine: Choose a dry white wine like Sauvignon Blanc or Pinot Grigio. If you prefer not to cook with wine, extra chicken broth works as a substitute.
Lemon: Fresh lemon juice makes a noticeable difference in the sauce. Bottled juice won’t give the same brightness.
Thyme: Fresh thyme adds a subtle, savory finish. You can swap in another soft herb like parsley if desired.
If you like simple cod recipes, my broiled cod with chive butter is another easy option with a very different finish.
Recipe Tips
Dry the fish well: Moisture is the enemy of good browning. Pat the fillets dry and shake off any excess flour.
Leave it alone: Let the cod sear undisturbed. Once it’s ready, it will release easily from the pan.
Choose the right pan: A cast iron or heavy-bottomed skillet gives the best sear and helps prevent sticking.
Save the extra sauce: You’ll have more than you need. Store it and spoon it over chicken or shrimp later.
Mind the heat: Medium-high heat is key. Too low and the fish steams; too hot and the flour can burn before the cod is cooked through.
Flip once: Cod is delicate. One confident flip keeps the fillets intact and helps them cook evenly.
Use the pan drippings: If the pan has browned bits after searing, add a splash of the wine to loosen them before starting the sauce for extra flavor.
Adjust thickness, not time: Thicker fillets may need an extra minute per side; rely on visual cues rather than the clock.
Season lightly before saucing: The sauce brings plenty of flavor, so avoid over-salting the fish at the start.
If you’re in the mood for something hands-off, my baked cod with tomatoes and beans is another easy dinner built around simple pantry ingredients.
Pan Seared Cod
This cod with lemon garlic sauce is a fast, no-drama dinner that still feels put together. The fish cooks quickly, the sauce comes together in minutes, and the whole thing stays firmly in weeknight territory. Spoon it over my white rice recipe and call it done. Dinner doesn’t need to be harder than this.
Pin this now to find it later!
Pin It
Pan Fried Cod with Lemon-Garlic Sauce
If you make this recipe, please leave a star rating and comment.
Ingredients
For the Cod:
- 2 Cod fillets, 6 ounces each
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅓ cup olive oil, divided
For the Lemon-Garlic Sauce:
- 2 garlic cloves, grated or minced
- ½ lemon, thinly sliced
- ⅓ cup dry white wine
- 1 cup chicken broth
- ⅓ cup fresh lemon juice
- 2 tablespoons butter, softened
- 1 tablespoons cornstarch
- 2 tablespoon Fresh thyme
Instructions
For the Cod:
- Pat the cod fillets with a paper towel to remove excess moisture.
- Combine the flour, salt and pepper together and dredge the cod fillets.
- Heat a cast iron or heavy-bottomed skillet set over medium-high. When it is hot, swirl 3 tablespoons of the oil over the bottom of the pan and add the flour-dusted fillets. Cook for about 3 or 4 minutes. Do not move the fish. As the crust forms it will release from the pan. Give the fillet a nudge with a turner, after 3 minutes, if it moves flip it and cook the other side for 3-4 minutes. Transfer the fish to a plate and cover with foil to keep warm.
For the Lemon-Garlic Sauce:
- In a small skillet or saucepan set over medium-low heat, heat the remaining olive oil and add the garlic and lemon slices and cook until the garlic is fragrant. Pour in the wine, chicken broth and the lemon juice. Simmer for 3-4 minutes. Remove and discard the lemon slices and taste to adjust seasoning.
- In a small dish, combine the soft butter and cornstarch to make a paste then stir in 2-3 tablespoons of the hot sauce. Whisk the mixture into the sauce and cook until slightly thickened, then stir in the thyme leaves. Transfer the sauce to a dish or pitcher. Plate the reserved fish and spoon the hot sauce over the fish.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I too prefer wild caught. This looks so succulent and delicious with that simple lemon garlic sauce. Have a wonderful weekend, Pat!
Thank you, Angie…..you have a great weekend also!