Dinner

Pan-Seared Cod with Fresh Herbs

ByMariem September 9, 2025

Pan-seared cod with fresh herbs is a clean, elegant dish that celebrates the natural flavor and flaky texture of white fish. Lightly seasoned and seared to a golden finish, this cod recipe is simple to prepare yet yields restaurant-quality results. A drizzle of lemon and a sprinkle of fresh herbs enhance its freshness, making it a perfect centerpiece for a balanced meal.

Why You’ll Love This Recipe

This cod recipe is perfect for anyone seeking a light, healthy, and flavorful seafood entrée. It requires minimal ingredients and cooks in under 15 minutes. The pan-searing technique creates a crisp exterior while keeping the interior tender and moist. It pairs well with a variety of side dishes and can easily be adapted for any occasion — from weeknight dinners to more formal gatherings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cod fillets (fresh or thawed)
Olive oil or unsalted butter
Lemon juice and zest
Garlic, minced
Salt
Black pepper
Fresh herbs (parsley, thyme, or dill)
Optional: white wine or vegetable stock for deglazing

Directions

Pat cod fillets dry with paper towels and season both sides with salt and pepper.
Heat olive oil or butter in a non-stick skillet over medium-high heat.
Add cod fillets and sear undisturbed for 3–4 minutes until golden brown.
Carefully flip the fillets and cook for another 2–3 minutes, depending on thickness.
In the last minute of cooking, add minced garlic and fresh herbs to the pan.
Optional: deglaze the pan with a splash of white wine or stock and let it reduce slightly.
Remove from heat and drizzle with fresh lemon juice and zest before serving.

Servings and Timing

Servings: 2–4
Preparation Time: 5 minutes
Cooking Time: 7–8 minutes
Total Time: 12–15 minutes

Variations

Spicy: Add a pinch of cayenne or crushed red pepper flakes before cooking.
Citrus Butter Sauce: Finish with a lemon-butter pan sauce for added richness.
Mediterranean Style: Add capers, olives, and cherry tomatoes while deglazing.
Herb Crust Option: Lightly dredge in seasoned flour and herbs for a crispier crust.
Asian Twist: Use sesame oil and a soy-ginger glaze for a fusion flavor.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently in a non-stick pan over low heat, or in a 300°F (150°C) oven for 8–10 minutes. Avoid microwaving to prevent drying out.
Freezing: Not recommended as texture may become mushy upon thawing.

FAQs

How do I know when cod is done?

Cod should flake easily with a fork and appear opaque. Internal temperature should reach 145°F (63°C).

Can I use frozen cod?

Yes, but thaw it completely and pat dry to remove excess moisture before searing.

What’s the best pan to use?

A non-stick skillet or stainless steel pan works best for even searing.

Do I need to remove the skin?

If your fillet has skin, you can cook it skin-side down first to crisp it up or remove it before cooking.

Can I bake this instead?

Yes. Bake at 400°F (200°C) for 12–15 minutes. Add lemon and herbs before serving.

What side dishes go well with cod?

Try steamed vegetables, herbed rice, roasted potatoes, or a fresh salad.

How do I keep the cod from breaking apart?

Handle gently and avoid over-flipping. Let it cook undisturbed on each side.

Can I add a sauce?

Yes, lemon-butter sauce, herb vinaigrette, or white wine cream sauce all pair well.

Is this dish low-carb?

Yes, it’s naturally low in carbohydrates and suitable for keto or paleo diets.

How do I prevent overcooking?

Keep the heat at medium-high and monitor closely. Cod cooks very quickly.

Conclusion

Pan-seared cod with fresh herbs is a simple yet refined seafood dish that brings out the best in this delicate white fish. With its crisp golden exterior, tender interior, and bright lemon-herb flavor, it’s a go-to recipe for clean eating without compromising on taste. Fast, flavorful, and foolproof — it’s everything a great fish recipe should be.

Mariem