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Looking for an impressive cod recipe that doesn’t require a lot of prep? You’re in the right place. Thick cod fillets are seasoned with a simple combo of onion powder, garlic powder, and oregano. Then it’s your choice of pan-searing or air-frying. Serve with an elegant lemon-butter sauce made with garlic, shallot, and olives. The savory, briny sauce is spooned over the fish and a bed of a arugula for a dish worthy of a restaurant.
Why I Love This Recipe
Simple ingredients create an outstanding flavored dish. For instance, while the shallots cook in the butter for the sauce, the butter slowly browns, which adds savory depth of flavor.
Plus, the buttery sauce and buttery cod are balanced with peppery arugula and zippy lemon. Everything just jives together.
Finally, you can cook the cod one of two ways. I prefer pan-seared but I’ve also tested an air fryer method for you, if you prefer that.
Ingredient Notes
The ingredient list for this lemon butter cod is simple, nothing that’s difficult to find. Which makes this the perfect cod recipe for last-minute dinner plans or weeknight cooking. Here are a couple of helpful notes.
- Castelvetrano olives are bright green in color, tender in texture, and have a mild buttery flavor. The mild salty and slightly sweet flavor doesn’t overpower the delicate fish. Save the brine, too—it’s essential for the sauce.
- Cod is a firm white fish with a flaky texture and mild flavor. I recommend fillets that are at least 1-inch in thickness for the best texture.
How To Make Lemon Butter Cod
You can either make this on the stovetop or in the air-fryer—both are quick and simple.
- Reserve a few tablespoons of olive brine, then drain the olives and smash them.
- Make the sauce by melting the butter, then adding in the shallot and cooking until it’s softened. Stir in the garlic and cook briefly. Off heat, finish the sauce with some olive oil, lemon zest and lemon juice. Stir in the smashed olives and olive brine.
- Next, pat the cod dry with paper towels. Then season the fish with a combo of salt, pepper, oregano, garlic powder and onion powder.
- Cook the cod either on the stove top (medium heat for about 4 minutes per side) or in the air-fryer (at 370ºF for 4–6 minutes).
Tips From Recipe Testing
This cod fish recipe is simple and delicious, but there are some ways to ensure it turns out perfectly every time.
- Be sure to thoroughly pat fish dry before cooking. This will help the seasonings stick to the fish, and encourage crisp crust formation during cooking.
- If using frozen cod, make sure to thaw the fillets completely before cooking. Do this in the fridge the day before, or overnight, and never thaw in the microwave, as this could partially cook the fish and impact the texture.
- Use a thin, wide, metal fish spatula to gently flip your fish to avoid the fish breaking or tearing.
- A lot of recipes will tell you the fish is done when it “flakes easily with a fork.” And while that’s largely true, often by the time it’s flaking in the pan, it’s overcooked. To ensure the fish is cooked perfectly, use an instant-read thermometer and pull the fish from the skillet when it reaches 135–145ºF. (I prefer 135ºF, but the USDA recommends 145ºF).
Storing Leftovers
I recommend enjoying this cod with butter and lemon immediately after cooking, but if you do have leftovers, here’s how to store them:
- Fridge: Store fish in an airtight container for up to 2 days. Reheat gently in a 350ºF oven until warmed through or on the stovetop over medium heat. For the easiest reheating method, use the microwave but heat in 30-second increments on 80% power to avoid overcooking.
- Freezer: Avoid the freezer with cooked fish, it will change the texture of the cod filets once thawed again.
What I Serve With Cod Fillets
These cod fillets are delicious and flavorful as is, but they pair well with any of these sides too.
Side Salad
Butter Lettuce Salad Recipe
Salads
Easy Orzo Pasta Salad
Summer Salads
Watermelon Tomato Orzo Salad Recipe
25-Minute Lemon Butter Cod with Olive Sauce
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Ingredients
- 1 (10-ounce) jar pitted castelvetrano olives (or 1 heaping cup)
- 4 tablespoons unsalted butter
- ¼ cup minced shallot
- 1 large clove garlic minced
- 1 lemon, zested and juiced + more for serving
- 2 (4 to 6-ounce) cod fillets
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried oregano
- Kosher salt and freshly ground black pepper to taste
- 2 cups baby arugula
- 2 tablespoons chopped chives
Instructions
Lemon Brown Butter Sauce
- Reserve 2 tablespoons olive brine, then drain olives. Place olives on a cutting board or baking sheet and gently crush with heel of hand to lightly smash; set aside.
- In a small saucepan, melt 4 tablespoons butter over medium-low heat. Add shallot and cook, stirring occasionally, until shallot is softened and butter is golden brown, 3–5 minutes. Stir in garlic and cook until fragrant, 30 seconds.
- Remove from heat and add 2 tablespoon olive oil, 1 teaspoon lemon zest, 2 tablespoon lemon juice, smashed olives and 2 tablespoon olive brine; stir to combine then season to taste with salt and pepper.
- Pat cod dry with paper towels. Season with salt, pepper, oregano, garlic powder and onion powder.
Stovetop Instructions
- Heat a large cast-iron skillet or stainless steel skillet set over medium for 3 minutes. Add 1 tablespoon avocado or vegetable oil to skillet, swirl to coat and add cod fillets.
- Cook fillets just until starting to brown, about 4 minutes. Flip fillets and cook 3–4 minutes more until browned on second side and a thermometer inserted in thickest parts registers between 135–145ºF; transfer to plates.
- Add arugula to each plate and drizzle butter sauce over top. Finish with chives and serve immediately with lemon wedges.
Air Fryer Instructions
- Spray bottom of air fryer basket with olive oil. Place cod fillets in basket and cook at 370ºF degrees for 4–6 minutes or until internal temperature reaches 145ºF degrees.
Notes
Nutrition
