If you’re in the market for a light dinner that’s on the table in just 20 minutes or less, look no further than this Lemon Butter Cod! Made with fewer than 10 ingredients and easily adaptable for any variety of white fish you have, this easy, buttery lemon fish recipe is about to revolutionize your weeknights.

Lemon Butter Cod served with lemons and herbs on a white serving tray.

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lemon zest in a hand painted blue and white bowl next to an old fashioned citrus juicer with lemon juice.

Ingredients & Substitutions

As promised, you only need a handful of ingredients to make buttery lemon sauce for fish, which transforms basic filets into something truly magnificent. See recipe card below for the full recipe.

  • Firm White Fish Filets – Don’t have cod? No worries. This fish butter lemon sauce recipe works beautifully with any relatively firm, flaky white fish like paiche, halibut, sea bass, swai, tilapia, or mahi mahi.
  • Butter – I used salted butter here, so feel free to use what you have on hand and just adjust the seasoning as needed at the end. Swap in vegan butter to get all the yummy butter flavor without any of the lactose.
  • Olive Oil – Pairing butter with olive oil helps to increase the smoke point so you can get a good sear while still getting all the yummy, buttery flavor.
  • Lemon Zest & Juice – Fresh citrus is what takes this lemon butter sauce for fish to stratospheric new flavor heights. To get the most from your fruit, roll it firmly on the counter for 10-15 seconds to release as much juice as possible. Wash, dry, and zest it, then slice it open to juice it.
  • Garlic Powder & Onion Powder – These spice staples bring the sweetness of cooked alliums to the party with a quick shake of a bottle.
  • Paprika – For a bit of color and warmth.
  • Salt & Pepper – For seasoning.
  • Cilantro – I always have a bunch of cilantro on hand. Use a few sprigs for garnish if you have them. Any other fresh, tender herbs like parsley, basil, thyme, or oregano are also great as stand-ins.
Four pieces of raw cod ready for cooking.

How To Make Cod with Lemon Butter Sauce

Once you try this cod with lemon butter sauce, you’ll see just how easy it is to make a stellar, restaurant-quality dinner in mere minutes! Here’s how it’s done:

  1. Make Lemon Butter Sauce. In a small bowl, combine melted butter with olive oil and sea salt, lemon juice, and zest. Stir to combine.
  2. Make Spice Mix. In a separate bowl, combine salt, paprika, garlic powder, onion powder, and black pepper.
  3. Season Fish. Pat the cod fillets dry with paper towels. Evenly sprinkle spice mixture onto both sides of fish fillets.
  4. Sear Fish. In a large, heavy pan over medium-high heat, heat olive oil until hot. Cook 2 fish fillets at a time to avoid overcrowding, which allows for even browning. Cook each side 3 to 4 minutes just until fish becomes opaque, feels somewhat firm in the center, and is browned.
  5. Lightly Drizzle some of the lemon butter sauce as you cook, reserving the rest for serving.
  6. Serve fish with remaining lemon butter sauce, cilantro, and lemon slices.
Applying dry spice rub on lemon butter cod fillet.

Watch this video to see how quickly this dish comes together.

Serving & Topping Suggestions

This lemon butter sauce fish is perfect for serving over a pile of cozy mashed sweet potatoes, cilantro lime rice, al dente pasta, or in a burrito bowl. It can also be turned into cod fish tacos!

Expert Tips

  • Allow the fish to reach room temperature in a colander to eliminate any excess water, especially if it was previously frozen.
  • Check for pin bones. Run your fingers over the defrosted fish fillets. While they’re rare, they’re also quite unpleasant and can be dangerous. If you find one, pull it out with some kitchen tweezers.
  • Pat the fish with paper towels to dry before seasoning and cooking. This step guarantees the achievement of a gorgeous browned exterior on the fillets.
  • Cook skin side first, if you have skin-on fillets. The added fat helps to protect the delicate meat, plus getting the skin nice and crispy adds some textural interest.
  • Avoid overcooking the fish, as it will be tough and rubbery.
oblong white serving tray with lemon butter cod, fresh lemon slices, and a bunch of fresh cilantro.

Frequently Asked Questions

What is better for cooking fish fillets — butter or olive oil? Why?

I personally think using BOTH is the way to go. Olive oil has a higher smoke point, which means you can get a better sear on the fish. But, butter has all the flavorful charm! When you mix the two, you get the best of both worlds.

How do you know when cod is fully cooked?

Fish is ready to eat when it is white and opaque, and flakes or separates easily with a fork. You can also use a kitchen thermometer to ensure that the center of the fillets is 145 degrees F.

Is cod better in the oven or pan?

Pan frying produces a delectably browned crust on both sides of the fish, a feat not achievable through baking or steaming.

Storage & Reheating

If you have any leftovers of this cod with lemon butter sauce, you can store it in an airtight container in the fridge for up to 3 days.

I don’t recommend reheating fish in the microwave. In a skillet, heat a skillet on low, add oil, and add fish. Cover and check every two minutes to ensure it is heating evenly and aren’t overcooking. Flip as little as possible to keep fish from flaking.

More Healthy White Fish & Seafood Recipes

Lemon Butter Fish served with lemons and herbs

Lemon Butter Cod (Or Any White Fish!)

5 (3 ratings)
This easy, healthy, one-skillet Lemon Butter Fish recipe is easy and can be made in under 20 minutes from start to finish.
Print Pin Rate
Yield: 4
Prep Time: 4 minutes
Cook Time: 16 minutes
Total Time: 20 minutes

Ingredients

  • 4 firm white fish fillets, about 6 inches long, 1-inch thick (recommend paiche or tilapia)
  • 2 tablespoons butter, melted
  • 1/2 teaspoon kosher salt, plus extra to taste
  • 1 teaspoon paprika
  • zest and juice from 1 lemon
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • chopped fresh cilantro, for garnish
  • lemon slices for serving

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Instructions 

  • In a small bowl, combine melted butter with olive oil and sea salt, lemon juice, and zest. Stir to combine.
  • In a separate bowl, combine salt, paprika, garlic powder, onion powder, and black pepper.
  • Evenly sprinkle spice mixture onto both sides of fish fillets.
  • In a large, heavy pan over medium-high heat, heat olive oil until hot. Cook 2 fish fillets at a time to avoid overcrowding, which allows for even browning. Cook each side 3 to 4 minutes just until fish becomes opaque, feels somewhat firm in the center, and is browned.
  • Lightly drizzle some of the lemon butter sauce as you cook, reserving the rest for serving.
  • Serve fish with remaining lemon butter sauce, cilantro, and lemon slices.

Video

Notes

Pair this dish with Cilantro Lime Rice and vegetables for a light and tasty weeknight dinner.
Expert Tips
  • Run your fingers over the defrosted fish fillets to check for pin bones. While they’re rare, they’re also quite unpleasant and can be dangerous. If you find one, pull it out with some kitchen tweezers.
  • If you have skin-on fillets, I recommend cooking the skin side first. The added fat helps to protect the delicate meat, plus getting the skin nice and crispy adds some textural interest.
  • Remember the proper order of operations for your lemons: roll, wash, dry, zest, slice, and juice.
Calories: 127kcal, Carbohydrates: 4g, Protein: 1g, Fat: 13g, Saturated Fat: 5g, Cholesterol: 16mg, Sodium: 343mg, Potassium: 58mg, Fiber: 1g, Sugar: 1g, Vitamin A: 421IU, Vitamin C: 14mg, Calcium: 7mg, Iron: 1mg
Author: Yvette Marquez
Course: Main Course
Cuisine: French

Photography by Jenna Sparks
Originally published: March 2019.