Lemon-Butter Reduction Pan-Seared Cod
Lemon-Butter Reduction Pan-Seared Cod
Ingredients
For the Pan-Seared Cod
- 4 cod fillets, about 6 ounces each, skin on or off
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Lemon-Butter Reduction Sauce
- 1/2 cup unsalted butter, cold, cut into 1-tablespoon pieces
- 2 cloves garlic, minced
- 1/4 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Pat the cod fillets very dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
⏱️ 3 min
- 2
Heat olive oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering. Carefully place the cod fillets, skin-side down (if applicable), into the hot skillet. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 2 min
- 3
Sear the cod for 3 to 5 minutes per side, depending on thickness, until golden brown and cooked through. The fish should flake easily with a fork. Remove the cooked cod from the skillet and set aside on a plate, tented loosely with foil to keep warm.
⏱️ 8 min
- 4
Reduce the heat to medium. Add the minced garlic to the same skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min
- 5
Pour in the dry white wine and fresh lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Allow the liquid to reduce by about half, which should take 2 to 3 minutes.
⏱️ 3 min
- 6
Remove the skillet from the heat. Gradually whisk in the cold butter pieces, one at a time, allowing each piece to melt and incorporate before adding the next. This process, known as 'mounting the butter,' will thicken the sauce and make it glossy. Do not boil the sauce once the butter is added, as it may break.
⏱️ 3 min
- 7
Stir in the lemon zest, remaining kosher salt, and black pepper. Taste and adjust seasoning as needed.
⏱️ 1 min
- 8
Spoon the lemon-butter reduction sauce generously over the pan-seared cod fillets. Garnish with fresh chopped parsley and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon-Butter Reduction Pan-Seared Cod
Ingredients
For the Pan-Seared Cod
- 4 cod fillets, about 6 ounces each, skin on or off
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Lemon-Butter Reduction Sauce
- 1/2 cup unsalted butter, cold, cut into 1-tablespoon pieces
- 2 cloves garlic, minced
- 1/4 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Pat the cod fillets very dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
⏱️ 3 min - 2
Heat olive oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering. Carefully place the cod fillets, skin-side down (if applicable), into the hot skillet. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 2 min - 3
Sear the cod for 3 to 5 minutes per side, depending on thickness, until golden brown and cooked through. The fish should flake easily with a fork. Remove the cooked cod from the skillet and set aside on a plate, tented loosely with foil to keep warm.
⏱️ 8 min - 4
Reduce the heat to medium. Add the minced garlic to the same skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min - 5
Pour in the dry white wine and fresh lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Allow the liquid to reduce by about half, which should take 2 to 3 minutes.
⏱️ 3 min - 6
Remove the skillet from the heat. Gradually whisk in the cold butter pieces, one at a time, allowing each piece to melt and incorporate before adding the next. This process, known as 'mounting the butter,' will thicken the sauce and make it glossy. Do not boil the sauce once the butter is added, as it may break.
⏱️ 3 min - 7
Stir in the lemon zest, remaining kosher salt, and black pepper. Taste and adjust seasoning as needed.
⏱️ 1 min - 8
Spoon the lemon-butter reduction sauce generously over the pan-seared cod fillets. Garnish with fresh chopped parsley and serve immediately.
⏱️ 1 min