Pan Fried Cod with Lemon-Garlic Sauce
Pan Roasted Cod with Lemon-Garlic Sauce is a simple yet delicious recipe. The flaky cod fillet, with its lightly crisped crust, is perfectly complemented by a tangy lemon-garlic sauce. This savory sauce adds a touch of richness and elegance, making it a great choice for any meal.
Servings: 2 Servings
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
Adjust for thickness: Cooking time will vary depending on how thick your cod fillets are.
Dry the fish well: Pat the fillets dry and shake off excess flour to prevent steaming and ensure proper browning.
Use the right pan: A heavy-bottomed or nonstick skillet helps prevent sticking and promotes even cooking.
Don’t rush the flip: Let the fish cook undisturbed. After about 3 minutes, give it a gentle nudge, if it releases easily, it’s ready to flip.
Herb swaps: Fresh thyme can be replaced with another soft herb like parsley or chives.
Extra sauce: You’ll have about half the sauce left. Store it covered in the fridge and use it later for Chicken Francese.
Nutrition note: Nutrition values are calculated using half of the lemon-garlic sauce.
Nutrition
Serving: 1 serving | Calories: 392kcal | Carbohydrates: 20g | Protein: 42g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Cholesterol: 110mg | Sodium: 964mg | Fiber: 2g | Sugar: 2g
