Herb Butter Pan-Seared Cod: An Irresistible Pantry-Friendly Weeknight Dinner

One skillet, bright herbs, and a silky herb butter finish you can pull together in minutes.

Prep Time	Cook Time	Total Time	Servings
10 min	12 min	22 min (30 min with pasta)	2

Table of Contents

Intro

This Herb Butter Pan-Seared Cod is built for busy days and small pantries alike. The cod stays tender and mild, while a glossy butter-herb sauce delivers bright citrus and garlic notes. It’s a satisfying, weeknight-friendly option that shines with just a handful of ingredients.

With a quick sear to a golden crust and a gentle simmer to finish, you get restaurant-worthy flavor in under half an hour (pasta adds about 8–9 minutes). Serve it over pasta or a simple green side for a complete, comforting plate.

The Best Core Ingredient for This Recipe

Fresh vs Frozen Cod

Fresh cod offers the brightest flavor and a firmer texture, ideal for a crisp exterior. Frozen cod works well too; thaw fully and pat dry to help achieve a good sear.

Skin On vs Skin Off

Skin-on fillets stay more intact during cooking and can add extra crispness if you finish skin-side down first. Skin-off yields a quicker, uniform cook and a more delicate bite; either works with the butter finish.

Thick vs Thin Fillet

Thick fillets stay moist through the sear and finish well in a quick pan sauce. Thin fillets cook rapidly and can overcook easily, so reduce heat and watch for opaque centers.

Other Ingredients (and Helpful Swaps)

Tomatoes: They brighten the sauce with a touch of acidity; swap tip: use a handful of cherry tomatoes or a small can of diced tomatoes if fresh aren’t on hand.
Onion: Adds a subtle sweetness and depth if you decide to add a starter sofrito; swap tip: shallot or green onion for a lighter note.
Garlic: Delivers aromatic warmth; swap tip: garlic powder in a pinch (use 1/4 teaspoon) but fresh is preferred.
Red Pepper: A gentle kick from red pepper flakes or a pinch of chili for warmth; swap tip: omit if you prefer no heat.
Pasta: A perfect base to stretch the meal; swap tip: cauliflower rice or steamed vegetables for a low-carb option.
Herbs: Brighten with parsley, chives, or dill; swap tip: dried herbs can be used if fresh aren’t available (use about half as much).

Ingredients

Sauce / Finish

Cod fillets, 2 (6 oz / 170 g each)
Salt, kosher, 3/4 teaspoon (4 g), to taste
Black pepper, freshly ground, 1/4 teaspoon (1 g)
Olive oil, 2 tablespoons (30 ml)
Unsalted butter, 3 tablespoons (42 g)
Garlic, 2 cloves, minced
Lemon juice, 1 tablespoon (15 ml)
Fresh herbs (parsley, chives, dill), 2 tablespoons chopped (8 g)
Cherry tomatoes, 1 cup (150 g), halved (optional)
White wine, 1/4 cup (60 ml) (optional)
Red pepper flakes, 1/4 teaspoon (optional)

Pasta (optional)

Pasta, 8 oz (225 g) dried

Tip: If not using pasta, you can increase the tomato and herb amounts by a touch to keep the sauce vibrant and glossy.

Directions

Pat cod dry and season — Pat the fillets dry with paper towels, then season both sides with kosher salt and pepper. A dry surface helps achieve that crisp edge. (About 1 minute of prep.)
Sear cod in a hot skillet — Heat olive oil in a heavy skillet over medium-high heat. Add cod and sear 2–3 minutes per side, until the edges are golden and the center is just opaque. Remove to a plate and rest briefly. (Total about 4–6 minutes.)
Make herb butter sauce — In the same skillet, lower heat to medium. Add butter and swirl until melted, then stir in garlic and cook 30–60 seconds until fragrant. If using, add white wine and let it reduce for 1–2 minutes; add cherry tomatoes and continue to simmer 2–3 minutes.
Finish cod in sauce — Return the cod to the pan. Spoon the butter sauce over the fillets and cook 1–2 minutes more, until the cod reaches 145°F (63°C) and is glossy and opaque through the center. Stir in lemon juice and herbs right at the end.
Pasta option — If serving with pasta, cook it in salted water until al dente (about 8–9 minutes for dried spaghetti). Drain and toss with a small amount of sauce from the skillet to coat.
Plate and serve — Nestle the cod over a bed of pasta or a simple side of greens, spooning extra herb butter over the top. A quick garnish of fresh herbs and a squeeze of lemon keeps the dish vibrant.

How to Store Leftovers

Refrigerate promptly in an airtight container for up to 3 days.
Reheat gently in a skillet over low heat with a splash of water or broth, just until warmed through.
If using leftovers with pasta, reheat separately and combine in a fresh, light toss to prevent sogginess.
Sauce can be frozen separately for longer storage.

What to Serve With Herb Butter Pan-Seared Cod

Steamed asparagus with a squeeze of lemon — a crisp, bright green side to pair with the butter.
Saffron rice or buttery mashed potatoes — a comforting, starchy base that soaks up the pan sauce.
A simple arugula salad with lemon vinaigrette — a crisp, peppery contrast to the rich fish.

Variations & Tips

Spicier finish: Increase red pepper flakes to 1/2 teaspoon for a bolder bite.
Creamier finish: Stir in a splash of cream or a dollop of crème fraîche at the end for a richer sauce.
Gluten-free option: Serve with gluten-free pasta or over quinoa.
Canned-tomato swap: Use canned diced tomatoes (drained) if fresh tomatoes aren’t available.
Herb variations: Try thyme or basil for a different aromatic profile.

Enjoy Your Herb Butter Pan-Seared Cod

This dish invites you to savor a silky herb butter finish on tender cod, all from a single skillet. It’s simple, satisfying, and the kind of weeknight win you’ll reach for again and again. Enjoy your Herb Butter Pan-Seared Cod tonight.

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Garlic-Butter Shrimp over Zesty Pasta
Easy White Fish with Herb-Caper Butter

Attribution

Recipe by WellMindMeal. Photography by the WellMindMeal team. Narrative and testing by the WellMindMeal kitchen.