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Golden Seared Cod with Herb Butter Sauce Recipe
Ben Carraoli

Golden Seared Cod with Herb Butter Sauce Recipe

I made this golden seared cod with herb butter sauce on a quiet evening, and it instantly felt like a special meal. The outside of the cod turned perfectly golden, while the inside stayed flaky and tender. What really won me over was the herb butter sauce—it melted into the fish and filled the kitchen with an amazing aroma.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 cod fillets about 6 oz each – Fresh cod is best for a firm texture and flaky finish
  • 2 tablespoons olive oil – Helps create a golden crispy sear
  • Salt to taste – Enhances the natural flavor of the fish
  • Freshly ground black pepper to taste – Adds mild heat and balance
  • 4 tablespoons unsalted butter – Forms the base of the rich herb butter sauce
  • 1 garlic clove minced – Adds depth and aroma to the sauce
  • Juice of ½ lemon – Brightens and balances the buttery richness
  • 3 tablespoons fresh parsley finely chopped – Adds freshness and color
  • 2 tablespoons fresh dill chopped – Complements the cod with light herbal notes
  • 1 tablespoon fresh chives chopped – Provides a subtle onion-like flavor

Method
 

  1. Before cooking, I always pat the cod fillets completely dry using paper towels. This step helps achieve a crisp sear instead of a soggy surface. I season both sides generously with salt and freshly ground black pepper to bring out the natural flavor of the fish.
  2. I heat olive oil in a skillet over medium-high heat until it shimmers. The cod goes in gently and cooks undisturbed for a few minutes to develop a golden crust. After flipping, I cook the other side until the fish is opaque and flakes easily with a fork.
  3. Using the same pan, I lower the heat and melt the butter. The minced garlic goes in next and cooks just until fragrant, not browned. I then stir in parsley, dill, chives, and fresh lemon juice, letting the sauce come together smoothly.
  4. I return the seared cod to the skillet and spoon the herb butter sauce over each fillet. Letting it simmer briefly allows the fish to soak up all that buttery, herby goodness. Once warmed through, it’s ready to serve.

Notes

  • I always dry the fish thoroughly for the best sear
  • Fresh herbs make a noticeable difference in flavor
  • I avoid overcrowding the pan to keep the fish crisp
  • Cooking on medium heat prevents the butter from burning
  • I finish with extra lemon juice when I want a brighter taste