Best 5 Pan Fried Cod With Lemon Basil Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Pan-fried cod with lemon basil sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of flaky cod, tangy lemon, and aromatic basil creates a flavor profile that is both satisfying and refreshing. With a few simple ingredients and a little bit of time, you can create a restaurant-quality meal in the comfort of your own home. This article will provide you with a step-by-step guide to making pan-fried cod with lemon basil sauce, including a list of ingredients, cooking instructions, and tips for achieving the perfect dish.

Let's cook with our recipes!

PAN FRIED COD IN A CITRUS AND BASIL BUTTER SAUCE



Pan Fried Cod in a Citrus and Basil Butter Sauce image

A light springtime dish with flaky white pan fried cod in a citrus butter sauce. Add some fresh basil to brighten up the color and pack another flavor punch.

Provided by foodnessgracious

Categories     Main Course

Time 35m

Number Of Ingredients 8

2 8 oz white cod filets
2 oranges
1 lemon
½ cup olive oil divided
3 tablespoons unsalted butter
1 teaspoon light brown sugar
Salt and black pepper
Fresh basil

Steps:

  • Lay the cod filets in a shallow pan or baking dish.
  • Zest 1 orange and 1 lemon and add zest to the fish.
  • Squeeze the juice from the orange and lemon you just zested and add to the top of the fish.
  • Add ¼ cup of the olive oil. Cover and let marinate for at least 1 hour.
  • Preheat the oven to 250 degrees F.
  • In a large oven safe saute pan heat the remaining 1/4 cup olive oil until hot.
  • Carefully shake the excess marinade from the fish, saving it, and drop the fish into the pan.
  • Season the fish with some salt and black pepper.
  • Cook over a medium heat for about 3-4 minutes and then flip and repeat on the other side.
  • Place the fish into the oven to keep warm while you make the sauce.
  • In another smaller pan, melt 2 tbsp of butter and add the sugar and remaining leftover marinade from the fish.
  • Slice the remaining orange in half and squeeze the juice into the pan.
  • Bring to a boil whisking regularly until the sauce has thickened slightly and reduced by almost half.
  • Pass the sauce through a sieve and return to the pan.
  • Add about ¼ cup of finely shredded basil leaves to the sauce and the remaining 1 tbsp of butter whisking until the butter melts.
  • Taste and adjust the seasoning if necessary.
  • Bring the fish from the oven and place on your plate. Spoon some of the thickened sauce over it.
  • Add more basil if desired and serve with rice or quinoa o the side.

Nutrition Facts : Calories 195 kcal, ServingSize 1 serving

PAN FRIED COD



Pan Fried Cod image

Simple pan fried cod with butter and lemon. This light and healthy dinner comes together in minutes. One of the best easy ways to cook fish!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 15m

Number Of Ingredients 7

2 6-ounce cod fillets (or halibut, bass, salmon, or a similar firm-bodied fish)
1/2 teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons canola oil (or grapeseed oil. Do not use olive oil, as it will burn.)
1 tablespoon unsalted butter
2 tablespoons chopped herbs of choice* (parsley, basil, dill, and thyme are all delicious)
1 small lemon (cut into wedges)

Steps:

  • Pat the cod fillets very dry. Season both sides with salt and pepper.
  • Heat the oil a 10-inch or similar cast-iron or heavy-bottom skillet over medium-high heat. Once the oil is hot and shiny (but not yet smoking), gently lower the fish into the oil, moving away from your body with your motion in case the oil splatters. Lower the heat to medium.
  • Let the fish cook undisturbed on the first side for 2 to 3 minutes, until the underside is nicely golden.
  • Gently flip the cod over. A flexible, thin metal spatula (such as a fish spatula) works best. The cod might stick a bit at first, but work gently and firmly and you'll get it. Place the butter in the pan. With a spoon, spread the pat around the fish. Tilt the pan away from you so that the butter pools, then baste the fish with the butter a few times.
  • Continue cooking on the other side until the fish is opaque, flakes easily with a fork, and reaches 145 degrees F on an instant read thermometer, about 2 additional minutes.
  • Sprinkle with fresh herbs and squeeze the lemon over the top. Enjoy immediately, with an extra squeeze of lemon if desired.

Nutrition Facts : ServingSize 1 (of 2), Calories 331 kcal, Carbohydrate 5 g, Protein 31 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 88 mg, Fiber 2 g, Sugar 1 g

COD WITH BROWN BUTTER LEMON SAUCE



Cod With Brown Butter Lemon Sauce image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 9

2 lemons
12 tablespoons unsalted butter
1 slice brioche bread, crusts removed and diced into 1/4-inch pieces (about 1/2 cup)
2 cod fillets, about 1/2-inch thick
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
2 tablespoons capers
2 tablespoons white wine
1/4 cup fresh parsley, finely chopped

Steps:

  • Cut the peels from the lemons, revealing the flesh. Cut the segments free from the membranes, then dice and place in a bowl. Squeeze any remaining juice from the membranes into the bowl. Set aside.
  • Heat a large nonstick pan over medium-high heat. Add 4 tablespoons butter and begin to cook, stirring, until the butter begins to brown. Add the brioche, then reduce the heat to medium-low and cook, continually tossing and swirling the brioche until evenly toasted, about 4 minutes. Remove the croutons to a plate and let cool. Wipe out the pan.
  • Sprinkle the fish with salt and pepper. Heat the same pan over medium-high heat. Add 4 tablespoons butter and the oil and begin to cook over the heat, stirring. Add the fish and cook, 2 to 3 minutes. Flip the fish and continue to cook, basting occasionally with the butter from the pan, another 2 to 3 minutes. Remove the fish to a plate. Wipe out the pan.
  • Turn the pan to medium heat and add the remaining 4 tablespoons butter. Let melt, then add the capers and cook for 1 to 2 minutes. Continue to cook until the butter browns, then add the wine, lemon juice and segments and parsley. Swirl together. Spoon the sauce over the fish and garnish with the croutons.

PAN-FRIED COD WITH LEMON BASIL SAUCE



Pan-Fried Cod With Lemon Basil Sauce image

Adapted from one of my favorite tilapia recipes to work with cod, mixed with one of my favorite spices, fresh basil. You can substitute dry white wine for the broth, or half and half it would be best. This is a great white no fail fish dish for any night of the week. I do like to serve it with potatoes or spinach to help accent and absorb the sauce. Do not hesitate to use lemon juice from concentrate, for fresh lemon can be too strong. If using fresh lemon use half, then add more to taste.

Provided by JBs Girl

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup chicken broth
1/4 cup lemon juice
2 tablespoons olive oil
4 (6 -8 ounce) cod fish fillets
1/4 teaspoon kosher salt
1/4 teaspoon freshly craked pepper
1 tablespoon paprika
1/2 cup flour
4 tablespoons butter
1/4 cup fresh basil, chopped

Steps:

  • Heat oil in large skillet over medium heat.
  • Sprinkle fish with salt, pepper & paprika. Coat fish in flour on a shallow dish, shake off excess flour.
  • When oil heats add fillets and saute 3 mins both sides.
  • Remove fillets from pan and pour broth, lemon juice, and chopped fresh basil into the hot pan. Bring to a boil and whisk in 4 tablespoons of butter for 1 to 2 minutes, then simmer for 5 to 10 minutes till sauce reduces by half. Basil will turn the color of steamed spinach, it is okay, you will taste the sweet basil accent in the sauce.
  • Serve sauce over fillets.

PAN-SEARED COD WITH BASIL SAUCE



Pan-seared Cod With Basil Sauce image

This has a fresh pesto-like feel without the nuts, and a lot less fat. Any flaky white fish can be used here - I usually have tilapia or whitefish around rather than cod. I had an open bottle of Reisling and so I used that in place of the broth. From Cooking Light.

Provided by Vino Girl

Categories     Whitefish

Time 21m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup fresh basil, finely minced
1/4 cup reduced-sodium chicken broth
2 tablespoons parmesan cheese, freshly grated
4 teaspoons olive oil
1/2-1 teaspoon salt, divided
2 garlic cloves, minced
4 (6 ounce) cod fish fillets or 4 (6 ounce) other similar fish
1/4 teaspoon black pepper, freshly ground
cooking spray

Steps:

  • Combine basil, broth, cheese, oil, 1/2 tsp salt, and garlic in a small bowl.
  • Sprinkle fish with 1/2 tsp salt (I omit) and pepper.
  • Coat a large nonstick pan with cooking spray and heat over medium-high heat.
  • Saute fish for 5 minutes on each side or until it flakes easily with a fork.
  • Spoon basil sauce over fish to serve.

Nutrition Facts : Calories 196.7, Fat 6.5, SaturatedFat 1.3, Cholesterol 75.9, Sodium 426.5, Carbohydrate 0.9, Fiber 0.1, Sugar 0.1, Protein 32

Tips:

  • When choosing cod fillets, look for ones that are firm and white, with no brown or yellow spots.
  • To ensure that the cod is cooked evenly, use a non-stick skillet and cook the fish over medium-low heat.
  • If you don't have a lemon press, you can use a fork to extract the juice from a lemon.
  • To make the lemon basil sauce, use fresh basil leaves for the best flavor.
  • If you don't have white wine, you can use chicken broth or vegetable broth instead.

Conclusion:

Pan-fried cod with lemon basil sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The cod is flaky and flavorful, and the lemon basil sauce is light and refreshing. This dish is sure to please everyone at your table.

Related Topics