If you’re looking for the best cod fish recipe for busy weeknights, this is it. My garlic butter pan-fried cod is on the table in just 15 minutes, and it never fails to impress. I grew up eating cod fish in Brazil, where it’s a staple thanks to Portuguese culinary influence. They brought it over, and we embraced it wholeheartedly. That love for simple, flavorful cod has followed me into my own kitchen, and this recipe is my go-to every single time.
The Cod Fish Recipe I Make on Repeat
Cod is one of my favorite fish to cook with, and I think it’s because of that mild, flaky flavor that works with almost everything.
I grew up eating cod fish in Brazil, where it’s a beloved staple thanks to Portuguese culinary influence. They brought it over, and we embraced it wholeheartedly. That love for this fish has followed me straight into my own kitchen. From my Brazilian cod fish stew, my air fryer cod fish to my grilled cod fish tacos, it’s a fish I come back to again and again.
This cod fish recipe has earned a permanent spot in my weeknight dinner rotation, and honestly, it’s easy to see why. It’s ready in just 15 minutes, made entirely in one pan, and the cleanup is almost nothing, exactly what I need on busy or stressful days.
Even if you’ve never cooked cod fish before, you’ll feel confident with this one. Simply pan-sear the fish, baste it with rich garlicky butter, and serve it alongside mashed potatoes, or air fryer green beans — dinner is done!
But if you want to use a different fish, this same garlic butter method works beautifully with my pan-seared garlic butter sea bass and garlic butter halibut too. Same technique, equally delicious results.
Cod Fish — I’ve cooked with both Pacific and Atlantic cod and honestly both work beautifully here. Pacific cod tends to be slightly firmer, while Atlantic cod is a little more delicate and flaky, either will give you a great result. Fresh is ideal, because it gives you a slightly firmer texture and better sear. But frozen works just as well as long as you thaw it properly. I always thaw mine overnight in the fridge. If I’m short on time, I submerge the fillets in cold water and change the water every 10 minutes or so. They’re ready in about 20-30 minutes.
One tip I always follow is choosing the right size fillets. Over the years, I’ve found that medium-sized fillets cook more evenly, while very thick ones can stay undercooked inside and very thin ones tend to dry out quickly.
Spices — I’m generous with spices when I cook cod fish because its mild flavor is the perfect canvas for bold seasoning. I use garlic powder, onion powder, paprika, and black pepper every time, and when I want a little heat I add a pinch of cayenne. Don’t be shy here. These spices are what make the garlic butter sauce truly stand out.
Unsalted Butter — I always reach for unsalted butter in this recipe. Cod is naturally delicate, and using unsalted butter gives me full control over the salt level so the dish never ends up too salty. I’ve made it with salted butter in a pinch and it works, but I always prefer unsalted.
Fresh Garlic — This is non-negotiable for me. Freshly minced garlic gives the butter sauce a vibrant, aromatic punch that jarred garlic simply can’t match. I mince it myself every single time. It takes 30 seconds and makes a real difference in the final flavor.
Substitutions: I’ve made this recipe several times using other white fish like haddock, pollack, swordfish or mahi-mahi with great results every time. So feel free to use whichever one you have on hand! This recipe also works well with salmon.
1. Pat dry and season: This step makes or breaks your sear. I press the paper towel firmly on each fillet and hold it there for a few seconds. You want as little surface moisture as possible before the fish hits the pan. Season them really well too.
2. Sear without touching it: Once the fillets are in the pan, leave them alone. This is the part most people get wrong, moving the fish too early causes it to fall apart. You’ll know it’s ready to flip when the edges look opaque and the fillet releases from the pan without sticking.
Note: If you have a fish spatula, it’s makes flipping much easier and the fish won’t break apart easily.
3. Baste with the garlic butter: Once the butter hits the pan and starts to foam, add your garlic and tilt the pan slightly so the butter pools to one side. It makes it so much easier to spoon over the fish.
4. Pull it off the heat at the right moment: Cod fish goes from perfect to overcooked very quickly, so I always use an food thermometer rather than guessing. You’re looking for 145°F (63°C) internally. Sprinkle chopped green onions or parsley over the top and squeeze a little bit of lemon juice on top too.
Olivia’s Best Cod Recipe Tips
- Avoid letting the cod cool in the pan: Visually, the flesh should be completely opaque and flake apart with just a gentle press of a fork. The moment it’s done, get it off the pan. The residual heat from a cast iron will keep cooking it even after you turn off the stove.
- Room temperature fish sears better. I take my cod out of the fridge about 10 minutes before cooking. A cold fillet straight from the fridge hits the hot pan and the outside cooks before the inside has a chance to catch up. Those 10 minutes make the cooking much more even throughout.
- Watch the butter carefully. Butter can go from golden and nutty to burnt very quickly, especially in a cast iron skillet that retains heat so well. If I notice it starting to darken too fast, I take the pan off the heat for a few seconds. The residual heat finishes the job perfectly without any bitterness in the sauce.
- Don’t overcrowd the pan. I learned this the hard way early on. Too many fillets at once drops the pan temperature dramatically, and instead of getting that golden crust you end up with pale, watery fish. I cook in batches if I’m making more than 4 fillets and always get better results.
Try it!
Best Fish Turner
I love using this turner because it’s designed to cradle delicate fillets and easily flip them without them breaking apart.
Garlic Butter Cod Fish Recipe – (Ready in 15 Minutes)
Video
Equipment
Ingredients
- 1 tbsp olive oil
- 5 small cod fish fillets
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt and black pepper to taste
- 3 tbsp unsalted butter
- 1 tbsp garlic clove minced
- 1 tsp lemon zest
- 1 tbsp fresh chopped green onions for garnishing
Instructions
- In a large skillet heat olive oil over medium high heat. Pat cod fish dry with paper towel and season all over with garlic powder, onion powder, paprika and salt and pepper.
- Place the cod fish in a large (10-inch) skillet and turn the heat to medium. Sear fish for 3-4 minutes. Flip your cod fish fillets over to cook the other side. Add butter and when it melts, add garlic and lemon zest. Cook for about 1 minute.
- Gently remove fish from the pan and plate onto a serving dish. Garnish with green onions.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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My s/o and I are using this simple delicious recipe for 2nd time. Love it with cod
Aww so sweet. Happy you liked it!
Yes, this is one of the best recipes I have used for the cod. I used cod loins, just cooked them a little longer. Served them with roasted vegetables and garlic toast!! Thank you for a delicious and easy recipe!!!
Aww thank you! Your comment made my day!
This is so delicious! I added more garlic and threw in Cherry tomatoes when I started the cod. Yummy!!!
Love that you added cherry tomatoes 😉
I added small butter garlic potatoes with it(from my garden).was delicious
Mm.. yummy!
Tried this recipe and we absolutely loved it . I was thinking about trying this same recipe but using Salmon. Would it be okay to do ?
Yes it would work with salmon too.
If I put the cod in the skillet to sear without any oil or butter, then won’t it stick to the pan?
You need to add a little bit of olive or butter like the instructions say.
First time I have made this and it was awesome!! I served this with Risotto Rice and 2 cans green beans with one cube beef bouillon, First time for all three. Very tasty.
Thank you for sharing this recipe! Do you have any other fish recipes?
Happy you liked it. yes I have! All the fish recipes are here.
Great tasting and easy to make:)
So happy you liked it! The butter sauce is really good!
Excellent!! Fish was moist and tender, will definitely make this again.
I’m so happy to hear it’s a hit, Darlene! Thanks so much for taking the time to leave this wonderful review!
Can you use rock cod?
I’ve never made this recipe with rock cod because I’m not in Australia area, but I believe you can make this recipe with rock cod. If you try it please let me know how it turned out.
This was delicious! Best of all quick and easy.
I’m so excited to hear you love the recipe!
Delicious. We didn’t have any green onion so left it out but it was still very tasty. One for my list of “recipes that WORK!”
Aww so awesome! Happy to hear that 😉
We caught a fresh Murray Cod (Australian native fish) and as I had never cooked one before, I tried your recipe and it was perfect!! Such beautiful flavours! We’ve caught another and I will be cooking this again shortly!!
Thank you so much!!
That’s awesome. Happy you liked this recipe!
For tough or rubbery cod, there’s often a brown layer on the skin side that needs trimmed off. Even if you don’t overcook it but leave this layer behind it can make the fish tough.
my family enjoyed this recipe, the spices and butter add just the right flavor. I am making it tonight it is becoming a good go to fish meal. It is quick and easy and with spices i would think most kitchens have. Thank you for the great recipe
Awesome!
Excellent and so easy!
Awesome!
I LOVE this recipe it’s is soooo yummy
Happy you enjoyed this recipe!
First time I made cod filets in a long time and this recipe was perfect. I used lime zest instead of lemon. I served it with green beans and a medley mix of rice. I will definitely make it again soon.🙌🏻
Awesome! So glad you enjoyed this recipe!
This fish was really good and also very easy and quick! Thank you so much for sharing this with us!
You’re very welcome! Thanks for stopping by.
Delish and easy to make
Indeed!!
Thanks so much for the delicious recipes. My family enjoyed this recipe. I cooked a few times already. I’m looking forward to try your recipes in the future.
You’re very welcome!