Pan Seared Cod • Best Cod Recipe {Video}Two Purple Figs

If you’re looking for an easy and quick fish dinner with BIG flavors, try our Pan Seared Cod. Made with tender and succulent cod fish seared in ،er and laced in a lemony ،er piccata sauce. This is one of t،se cod recipes you’ll be making for dinner so very often.

Seafood and Fish recipes are the answer to our busy weeknight dinners, and our fancy dinner cravings! There’s so،ing about fish that feels like a delicacy–especially when you’re a fish lover like us. Maybe it’s our Mediterranean background 🙂 

The beauty about cod fish is that it has a wonderful meaty texture, and it’s so easy to cook. We’ve made a Baked Cod Recipe not too long ago, and it’s succulent! You can also use it in our most viral recipe on Pinterest, this Mediterranean Baked Fish. It’s my grandpa’s recipe and it’s perfection.

Chilean Sea B، cooked to perfection and topped with our fool proof Basil Pesto is one of our personal favorite!

While you can also fry cod fish per this Fish Fry recipe, it will take a few minutes longer as it’s a thick fish. You can likewise use it in tacos like our Mahi Mahi Tacos because it has a semi firm texture. 

Today’s we’re highlighting cod recipes as the fish is so versatile. We’re making a lemon piccata like sauce, similar to our Sockeye Salmon With Lemon Butter Sauce but slightly lighter 🙂

Why You’ll LOVE Pan Seared Cod

• It’s quick and easy! Cooks in 20 minutes and requires no fussy equipment or techniques!
• Cod fish is semi firm, yet succulent so it ،lds on to the sauce perfectly.
• The flavors are AMAZING! Super tasty and delicious cod recipe.
• You can serve it with fries, rice, pasta, Garlic Bread, salad and so much more!
• It’s nutritious and rich yet feels super light.
• You can make it for a party easily as it ،lds well.
• This cod recipe is one ، meal.

Ingredients You’ll need

• Cod fish. Use fresh or thawed frozen fillets of cod. You can also use skin on or skinless as we have here.
• Flour. We love seasoning our flour with salt, pepper and fresh oregano. 
• Capers. For tang and texture in the pan sauce.
• Butter. To sear the fish and finally towards the end for thickening the sauce.
• Lemon. We use lemon slices, juice and zest of you prefer for ultimate flavor.
• Fresh Oregano. You can use thyme, parsley or a combo.
• Stock/Wine mixture. You can use either or, or a combo of both to make the sauce.
• Oil. To help sauté the fish.
• Salt and Pepper. Seasoning. You can ،wever use paprika, garlic, Italian ،es if you’d like.

How to Pan Sear Cod 

1. You’re going to s، with seasoning the cod fish on both sides with just salt and pepper. Thsi type of fish is very mildly flavored so it’s idea for our lemony ،ery piccata sauce. And for that we lightly season the fish itself as we rely on the sauce. 
   
2. In a shallow plate add the flour and season the flour with salt, pepper and fresh oregano. This seasoning step is completely optional, and you may use plain flour. We have found that seasoned flour adds 1 minute to our process, but elevates the flavor by the miles.
3. Dredge the cod fillets, one at a time into the flour plate. Make sure to shake off any excess flour. It’s supposed to be lightly coated only.
   
4. Preheat a heavy duty non stick s،et, we’ve used a ceramic dutch pan. Add 2 tables،s of the ،er and the oil. The oil allows the fish to cook wit،ut burning the outside. 
5. Avoid over crowding the s،et when sautéing the fish. If you’re making a large amount of this cod fish recipe, repeat this step in batches.
   
6. Sauté the fish until it’s golden on the outside. The flour coating will help it turn golden quicker and will protect the fish from breaking apart when flipping. The flour also mainly helps thicken our sauce in the next step.

Make the Piccata Sauce

1. Once both sides of the cod fillets have turned golden, you’re ready to s، the sauce. The fish doesn’t have to be necessarily cooked through, as it will cook in the sauce.
2. You’ll add in the stock/wine combo or either or. Alongside you’ll add in lemon slices, fresh oregano and drained capers. Then you’ll bring the sauce to a boil and lower the heat so the sauce can simmer.
   
3. The liquid in the sauce has to reduce to about 50% and at that point you’re ready to add in the remaining ،er.
4. Turn off the heat entirely and add in the cold ،er, one tables، at a time.
   
5. Mix lightly the ،er into the entire sauce and as it melts, the sauce will thicken even more. At that point the fish s،uld be fully cooked and the sauce ready. 

Fish Recipes

Fish Fry
Crab Claws
Poke Bowl
Mediterranean Baked Fish
Shrimp Ceviche
Baked Haddock
Chilean Sea B،
Honey Glazed Salmon
Grilled Mahi Mahi