This garlic butter cod is a simple, elegant, and flavorful dish made with lightly floured cod fillets pan-fried until golden, then coated in a rich, garlicky butter sauce. It’s quick to prepare, deeply satisfying, and perfect for both weeknights and special dinners.
Why You’ll Love This Recipe
This recipe combines minimal ingredients with maximum flavor. The cod cooks quickly, stays beautifully tender, and absorbs the buttery garlic sauce perfectly thanks to its light flour coating. It’s an excellent option when you need a fast, refined meal using simple, fresh ingredients. The sauce is rich yet balanced with a squeeze of lemon, making every bite vibrant and delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cod
4 cod fillets (120–150 g each, skinless and boneless)
35 g plain flour
1 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
1 tbsp olive oil
15 g unsalted butter
For the Garlic Butter Sauce
2 garlic cloves, finely diced
120 ml vegetable stock
75 g unsalted butter, diced
1 tbsp fresh parsley, finely chopped
1 lemon, cut into wedges for serving
Directions
In a shallow dish, mix the flour, salt, garlic powder, and black pepper.
Pat each cod fillet dry using kitchen paper, then dredge lightly in the seasoned flour. Shake off any excess and set aside.
Heat the olive oil and 15 g butter in a large non-stick pan over medium-high heat.
Add the cod fillets and fry for 2–3 minutes per side, or until lightly golden and almost opaque in the center. Remove from the pan and set aside to rest.
Lower the heat to medium. Add the diced garlic and cook for about 30 seconds, ensuring it does not burn.
Pour in the vegetable stock and stir. Add the butter cubes and mix until melted and the stock becomes cloudy.
Stir in the parsley and allow the sauce to gently simmer for a few minutes until it begins to thicken.
Pour in the resting juices from the cod, then return the fillets to the pan.
Spoon the sauce over the cod and warm through until the fish is fully cooked and flaky.
Add a pinch of smoked paprika to the flour mixture for a subtle smoky flavor.
Replace parsley with fresh dill or chives for a different herbal finish.
Add a splash of cream to the sauce for a richer, silkier texture.
For a slightly spicy version, include a small pinch of chili flakes when adding the garlic.
Use fish such as haddock or halibut if cod isn’t available.
Storage/Reheating
Store leftover cod in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered pan over low heat, adding a splash of water or stock to prevent the sauce from separating. Avoid microwaving, as it can cause the fish to dry out and become rubbery.
FAQs
How do I know the cod is cooked through?
The flesh should be fully opaque and flake easily with a fork when gently pressed.
Can I use frozen cod?
Yes, but thaw it completely and pat it very dry before flouring to ensure proper browning.
Can I use salted butter instead of unsalted?
You can, but reduce added salt to keep the sauce balanced.
Why is my cod breaking apart?
Cod is delicate. Use a non-stick pan, avoid moving it too soon, and flip gently with a spatula.
Can I substitute vegetable stock?
Chicken stock or fish stock can also work, but vegetable stock provides the most neutral flavor.
How do I keep the garlic from burning?
Lower the heat before adding the garlic and cook it briefly—about 30 seconds.
Can I make the sauce thicker?
Let it simmer a bit longer, or rely on the light flour coating from the cod, which naturally helps thicken it.
What sides pair well with garlic butter cod?
Boiled or mashed potatoes, rice, steamed vegetables, green beans, or a simple salad all work beautifully.
Can I prepare the cod ahead of time?
You can flour the cod in advance, but cook it just before serving for best texture and freshness.
Can I double the recipe?
Yes, but cook the cod in batches to avoid overcrowding the pan and ensure proper browning.
Conclusion
This garlic butter cod is a flavorful, elegant, and wonderfully simple dish that comes together quickly and tastes exceptional. With its golden exterior, tender flaky texture, and rich buttery sauce, it’s an effortless recipe that elevates everyday ingredients into something special. Enjoy it as a quick weeknight dinner or as an impressive meal for guests.
This garlic butter cod features lightly floured fillets pan-fried to golden perfection and finished with a rich, garlicky butter sauce. Quick to prepare and full of flavor, it’s ideal for weeknights or special occasions.
Ingredients
For the Cod:
4 cod fillets (120–150 g each, skinless and boneless)
35 g plain flour
1 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
1 tbsp olive oil
15 g unsalted butter
For the Garlic Butter Sauce:
2 garlic cloves, finely diced
120 ml vegetable stock
75 g unsalted butter, diced
1 tbsp fresh parsley, finely chopped
1 lemon, cut into wedges for serving
Instructions
In a shallow dish, mix flour, salt, garlic powder, and black pepper.
Pat cod fillets dry and dredge lightly in the seasoned flour. Shake off excess and set aside.
Heat olive oil and 15 g butter in a large non-stick pan over medium-high heat.
Add cod fillets and fry for 2–3 minutes per side, until lightly golden and nearly opaque. Remove and set aside.
Reduce heat to medium. Add garlic and cook for 30 seconds without browning.
Pour in vegetable stock and stir. Add diced butter and stir until melted and slightly thickened.
Add chopped parsley and let sauce simmer gently for a few minutes.
Return cod to the pan with any resting juices. Spoon sauce over the fillets and warm through until flaky.
Serve immediately with lemon wedges.
Notes
Add smoked paprika to flour for a hint of smokiness.
Use dill or chives instead of parsley for variety.
Add a splash of cream to the sauce for richness.
A pinch of chili flakes can add subtle heat.
Substitute haddock or halibut if cod is unavailable.
