This Lemon Butter Cod is guaranteed to be the most delicious cod recipe. We share our foolproof methods for cooking stovetop or in the air fryer to make the fish flaky and delicious. Then an elegant lemon butter sauce with garlic, shallot, and olives is made on the side to spoon over the top of the fish.
Cooking fish can be intimidating, but this easy and satisfying cod with butter and lemon recipe is a great place to start. Using just a handful of quality ingredients and with next to no prep time, this lemon butter cod is so simple to make, yet incredibly flavorful and elegant.
Versatile and quick cooking, these cod fillets are a dinner dream come true. Cod fish is mild in flavor and tender in texture—perfect for getting topped with a rich, velvety butter lemon sauce. All in all, it’s a light and impressive fish dinner that can be served any day of the week and for any occasion (or non-occasion).
If you’re looking to incorporate more fish into your dinner plans, and like the idea of these simple cod fillets, don’t skip these other easy and delicious fish recipes. Some of our favorites include easy Salmon Patties, flavor-packed Cajun Shrimp, and perfectly seasoned Blackened Salmon.
Why You Should Make Lemon Butter Cod
- Quick and Easy Fish Recipe: With just a handful of simple, flavorful ingredients, and little prep time, this is a simple cod recipe that comes together in no time. Plus, a quick overall cook time means you can get this flaky, delicious dinner on the table, fast.
- Nutritious And Delicious: White fish, such as cod, is lean, naturally low in calories and fat, and high in protein, which makes it a lean, healthy protein choice. Paired with a bright, lemony butter sauce, it’s the perfect flavor combination.
- Foolproof Way to Cook Cod: Whether it’s in an air fryer or on the stovetop, either cooking method is super simple, requires almost no prep, and is sure to work every time.
Ingredients
The ingredient list is simple, nothing that’s difficult to find. Which makes this the perfect cod recipe for last-minute dinner plans.
- Castelvetrano Olives: Bright green in color, tender in texture, and with a mild buttery flavor, these olives aren’t overly polarizing which make them a great choice for a dish like this. Additionally, the mild salty and slightly sweet flavor doesn’t overpower the mild fish. Save the brine, too—it’s essential for the sauce.
- Butter: The base for the rich, nutty butter lemon sauce. I like unsalted here so I have full control over seasoning. Salted will work fine too, just pull back on the measured amount of salt a bit and season to taste.
- Shallot: adds an aromatic, sharp flavor to the butter sauce.
- Garlic: fresh is best! You’ll need one large clove of garlic.
- Lemon: adds a lovely citrus flavor to the sauce and balances out the richness of the butter. You’ll need the zest and the juice, too—so only fresh lemons will do.
- Cod Fillets: this firm white fish has a flaky texture and mild flavor. Fresh is best here (but you can use thawed frozen too), and we recommend fillets that are at least 1-inch in thickness.
- Garlic Powder, Onion Powder and Dried Oregano: You probably have these dried spices on hand in your pantry. These season the fish and give the fillets a nice base flavor.
- Arugula: Bright, peppery and slightly bitter, these greens pair wonderfully with the white fish and butter lemon sauce.
- Chives: An under-utilized herb in my opinion, these have a mild onion flavor and add nice color and flavor as a finishing garnish.
How To Make Lemon Butter Cod
We give you two methods for lemon butter cod that have been tested numerous times to ensure success in the kitchen. You can either make this stovetop or in the air fryer—both are quick and simple.
For The Lemon Brown Butter Sauce:
- Drain olives, reserving 2 tablespoons of the brine. Then, place the olives on a cutting board or baking sheet and gently crush with the heel of your hand to lightly smash; set aside.
- In a small saucepan, melt 4 tablespoons butter over medium-low heat. Add the shallot and cook, stirring occasionally, until the shallot is softened and butter is golden brown, 3 to 5 minutes. Then, stir in the garlic and cook until fragrant, 30 seconds.
- Remove the saucepan from heat, then add in 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.
For The Cod:
- Pat cod dry with paper towels. Season with salt, pepper, oregano, garlic powder and onion powder.
- Cook in an air fryer or on the stovetop (instructions below).
Air Fryer Instructions:
- Spray the bottom of an air fryer basket with olive oil. Place the cod in the basket and cook at 370ºF degrees for 4 to 6 minutes or until internal temperature reaches 145ºF degrees.
Stovetop Instructions:
- Heat a large cast-iron skillet or stainless steel skillet set over medium for 3 minutes. Add 1 tablespoon of oil to the skillet, swirl to coat, then add 2 fish fillets. Cook the fillets just until they’re starting to brown, about 4 minutes. Flip the fillets and cook 3–4 minutes more until they’re browned on the second side and a thermometer inserted in the thickest parts registers between 140ºF and 145ºF; transfer to a plate.
- Divide fish among serve plates with arugula. Drizzle the brown butter dressing over top and finish with chopped chives.
Expert Tips and Variations
This cod fish recipe is simple and delicious, but there are some ways to ensure it turns out perfectly, every time. Plus, a few flavor variations. Experiment and enjoy.
- Pat Fish Dry: 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.
- Thoroughly Thaw Frozen Fish: 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.
- Fish Spatula For The Win: Use a thin, wide, metal fish spatula to gently flip your fish to avoid the fish breaking or tearing.
- Flaky Means Finished: A thermometer will tell you when the cod has reached the ideal internal temperature, but you’ll also be able to tell when the fish is finished cooking when it flakes easily with a fork, and it no longer looks translucent.
- Avoid Overcooking: Once the fish is flaky and has reached the right temperature, remove it from the heat to avoid overcooking. Overcooked cod can be tough and rubbery.
- Add Other Seasonings, Ingredients or Herbs: Add a little heat with a pinch of red chili flakes, or an extra briny tang with a tablespoon or two of capers. Then finish with any fresh herbs you have on hand—fresh parsley or dill would pair nicely here.
Storing Leftovers
We 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 To Serve With Cod Fillets
These cod fillets are delicious and flavorful as is, but they can be turned into a light and well-balanced meal when served alongside a fresh salad or simple vegetable side. Here are some of my favorites—they’re all winners, so you can’t go wrong.
- Little Gem Salad
- Butter Lettuce Salad
- Orzo Salad
- Tomato Watermelon Salad
- Roasted Green Beans
- Roasted Beets and Carrots
- Sautéed Broccoli
Side Salad
Butter Lettuce Salad
Salads
Orzo Salad
Summer Salads
Watermelon Tomato Orzo Salad Recipe
Sides
Roasted Green Beans
Frequently Asked Questions
My favorite cooking method is pan-searing on the stovetop, but you can also air-fry, bake it or dredge it in flour and fry it.
When cooking with cod, we recommend using fillets that are at least 1 inch thick. This way they’re sturdy enough to be handled and flipped without breaking.
Once the cod is white, opaque, and flakes easily with a fork, it’s cooked through. You can also use a thermometer to make sure the fish has reached an internal temperature of 145ºF.
If the cod overcooked and dried out, unfortunately you can’t really change that, but you can always add a bit of extra sauce to bring some moisture to the dish.
More Delicious Fish Recipes
Lemon Butter Cod
Description
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.
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.
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 140–145ºF; transfer to plates.
- Add arugula to each plate and drizzle butter sauce over top. Finish with chives and serve immediately with lemon wedges.
Video
Notes
Nutrition
