This Golden Seared Cod with Herb Butter Sauce features tender, flaky cod fillets beautifully seared until golden brown, then topped with a vibrant, aromatic herb butter. It feels elegant yet effortless—perfect for a dinner that impresses without stress.

Why You’ll Love This Recipe

I adore how the buttery, herb-infused sauce beautifully complements the mild flavor of cod, making each bite fresh and memorable. The fish gets a gorgeous crust while remaining juicy inside, and the herb butter adds richness and brightness. Best of all, everything comes together in under 20 minutes—great for a weekday treat or casual dinner party.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cod fillets (about 150–200 g / 5–7 oz each)
Salt and pepper
Olive oil or a mix of olive oil and butter (for searing)
Unsalted butter (for sauce)
Garlic, finely minced
Fresh herbs (parsley, dill, chives, or tarragon), finely chopped
Lemon juice and zest
Optional: a pinch of red pepper flakes or fresh thyme

directions

Prepare the fish: I pat cod fillets dry, season both sides with salt and pepper, and let them sit while I prep the herb butter.
Make the herb butter: In a small bowl, I combine softened butter, minced garlic, chopped herbs, lemon zest, a squeeze of lemon juice, and optional red pepper flakes. I mix until it’s well blended and set aside.
Sear the cod: I heat a skillet over medium-high heat, add olive oil (or oil plus butter), and once shimmering, I gently place the cod fillets skin-side down (if using skin-on). I cook for about 4 minutes without moving them, allowing a golden crust to form.
Flip and finish: I carefully flip the fillets and cook 2–3 more minutes until the cod flakes easily and registers around 60 °C (140 °F) internal temperature.
Add herb butter: I reduce the heat to low, spoon the herb butter over each fillet, letting it melt and baste the fish for 1 minute.
Serve: I transfer the cod to plates, spoon any remaining butter sauce from the pan over the top, and garnish with extra fresh herbs and a lemon wedge.

Servings and timing

This recipe serves 2–4 people, depending on fillet size.

Preparation time: about 5 minutes
Cook time: approximately 10–12 minutes
Total time: around 15–17 minutes

Variations

Herb combos: I switch up herbs—tarragon brings a subtle licorice note, while chives lend mild sharpness.
Spicy twist: A tiny pinch of cayenne or smoked paprika wakes up the butter sauce.
Citrus boost: I sometimes add lime juice instead of lemon, or swirl in a bit of orange zest for a sweeter tone.
Fish swap: I’ve used the same method with halibut, sea bass, or trout with great results.

storage/reheating

Storage: I let any leftover fish cool, then store it in an airtight container in the fridge for up to 2 days—saving any extra herb butter separately.
Reheating: I reheat gently in a skillet over low heat, adding a dab of the reserved herb butter to refresh the sauce. Microwaving works too—30_SEC bursts to avoid overcooking.
Make-ahead: I prepare the herb butter ahead of time and refrigerate it. On the day, I just sear the cod and melt the butter in the pan for easy service.

FAQs

What thickness of cod should I use?

I look for fillets around 2 cm (¾″) thick—it sears beautifully and finishes cooking without drying out.

Can I use frozen cod?

Yes—I thaw and pat dry the fillets thoroughly before seasoning to ensure a crisp sear.

How do I know the cod is cooked?

When it flakes easily with a fork and turns opaque all the way through, it’s ready. Internal temperature should be about 60 °C (140 °F).

Will the butter sauce burn?

To prevent it from browning too much, I lower the heat before adding the butter and remove the pan from direct heat if it starts sizzling too hard.

What sides complement this dish?

I love serving it with simple steamed vegetables, sautéed greens, roasted potatoes, or a fresh salad—anything that lets the herb butter shine.

Conclusion

This Golden Seared Cod with Herb Butter Sauce has become a staple in my kitchen for its elegance, speed, and flavor. It’s a technique I reach for when I want something delicious yet fuss-free. I hope you enjoy creating and savoring this tender, buttery fish as much as I do!