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Pan Fried Cod with brown butter sauce, new potatoes, lemon and asparagus
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5 from 6 votes

Pan Fried Cod

Here I share with you some vital tips and tricks to cooking perfect Pan Fried Cod. Served with a brown butter sauce, this quick and easy weeknight dinner couldn't be more delicious if it tried!
Prep Time2 mins
Cook Time10 mins
Total Time12 mins
Course: Dinner, Main Course
Cuisine: Seafood
Servings: 2
Calories: 217kcal


  • 2 Skinless Boneless Cod Loins
  • 3-4 knobs of Unsalted Butter
  • 1 Lemon
  • 2 sprigs Fresh Dill
  • Fresh Parsley, to taste
  • Salt & Black Pepper, to taste
  • Olive Oil, for frying


  • Pat your cod dry with a paper towel. Generously season each side with salt and pepper.
  • Heat up a glug of oil in a non-stick pan over medium-high heat. Fry the cod 2-3 mins each side (depending on thickness) carefully flipping once. 
  • After you turn the cod, add your butter to the pan and place your dill on top of the cod. Baste the melted butter over the top of the cod until it's just cooked through.
  • Take cod out the pan and brown the butter. Season as necessary.
  • Pour over a couple of tsp of the brown butter, a sprinkle of parsley and a good squeeze of lemon juice.



a) Alternate method using Flour - Using flour will give you a slightly crispier cod, but less 'buttery' and arguable less moist. Lightly coat your cod with seasoned flour, patting to remove any excess. Fry in a little oil for the same duration, but WITHOUT basting in butter. Remove from the pan, then make the brown butter. Pour over at the last second to keep it crispy.
b) How to brown butter - Melt the butter over medium heat, swirling the pan so it cooks evenly. Once melted, it should then begin to foam. Gently stir as the foam subsides and until the butter turns from a lemony yellow to a lighter brown colour. After a few minutes you should start to see tiny dark specks start to form on the surface, these are just the milk solids. Once you see it turning a deeper brown and the nutty aroma hits you, serve immediately, trying to avoid pouring over the burnt specks
c) Lemon Juice - Try not to think of this as just garnish, a good squeeze of lemon juice will cut through the richness of the butter.
d) Non-stick pan - Either method, it's essential to use a non-stick pan, otherwise you risk the cod flaking apart when you flip it/remove it from the pan.
e) Calories - Based on using 3.5 knobs of butter and 1 tbsp olive oil.


Calories: 217kcal | Carbohydrates: 3.9g | Protein: 18.2g | Fat: 14.5g | Saturated Fat: 5.5g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 6.9g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 495mg | Potassium: 362mg | Fiber: 0.5g | Sugar: 2.2g | Vitamin C: 79.2mg | Calcium: 20mg | Iron: 0.4mg