Lemon Garlic Butter Cod with Crispy Skin

A simple, bright fish recipe that cooks fast and tastes fresh.

introduction

This Lemon Garlic Butter Cod with Crispy Skin is easy and quick. The fish cooks in a hot pan and the skin gets crisp. Serve it with a side like crispy herbed sweet potatoes with garlic lemon aioli for a full meal.

why make this recipe

You get a crisp skin and moist flesh in one pan. The lemon and garlic butter give bright, warm flavor. It is fast for weeknights and looks nice for guests.

how to make Lemon Garlic Butter Cod with Crispy Skin

Use a hot pan and dry fish. Start skin-side down and press to keep the skin flat. After you flip, spoon garlic butter over the fillet so it stays juicy. If you want a similar but different fish dish, try this Mediterranean cod with lemon herb sauce and green beans for another idea.

Ingredients :

2 cod fillets (skin-on, about 180–200 g each), Salt & freshly ground black pepper, 1 tbsp olive oil, 2 tbsp unsalted butter, 3 cloves garlic, finely minced, Zest of 1⁄2 lemon, Juice of 1⁄2 lemon, 1 tbsp fresh parsley, finely chopped, Optional: pinch of chili flakes

Directions :

1. Pat the cod fillets very dry with paper towels. Season both sides generously with salt and pepper.
2. Heat olive oil in a non-stick or stainless-steel pan over medium-high heat. Place cod skin-side down and press gently with a spatula for the first 20–30 seconds. Cook undisturbed for 4–5 minutes until the skin is deeply golden and crispy.
3. Flip the cod and reduce heat to medium. Add butter and garlic to the pan. Tilt the pan slightly and spoon the melted garlic butter over the fish for 1–2 minutes.
4. Add lemon zest, lemon juice, and chili flakes (if using). Cook until cod is just opaque and flakes easily (internal temp ~52–55°C).
5. Remove from heat, sprinkle with parsley and serve immediately with the crispy skin facing up.

how to serve Lemon Garlic Butter Cod with Crispy Skin

Serve the fillet skin-side up so the skin stays crisp. Add a squeeze of extra lemon if you like. A light side like crispy cabbage pie with dill cream sauce or a simple salad works well.

how to store Lemon Garlic Butter Cod with Crispy Skin

Cool the fish to room temperature for no more than 2 hours. Put in an airtight container and refrigerate for up to 2 days. Reheat gently in a low oven (about 150°C / 300°F) to avoid drying. Note: the skin will lose crispness after storing.

tips to make Lemon Garlic Butter Cod with Crispy Skin

• Dry the fish well with paper towels before seasoning.
• Use medium-high heat so the skin crisps and the flesh cooks evenly.
• Press the fillet when it first hits the pan to keep the skin flat.
• Spoon the garlic butter over the fish after you flip to add flavor and keep it moist.
• Check doneness by flaking with a fork; it should be moist and just opaque.

variation (if any)

• Use haddock or pollock if cod is not available.
• Add capers or a little white wine to the pan for a tangy sauce.
• Swap parsley for dill or chives for a different herb note.

FAQs

Q: Can I use frozen cod?
A: Yes. Thaw fully in the fridge, pat dry, and follow the same steps.

Q: How do I get super-crispy skin?
A: Dry the skin well, use a hot pan, and do not move the fillet until the skin is golden.

Q: What if the garlic burns?
A: Lower the heat and spoon the butter over the fish quickly. Burned garlic tastes bitter; keep the heat moderate after adding garlic.

Q: Can I make this without butter?
A: You can use extra olive oil, but butter adds richness and helps the garlic flavor blend.

Q: Is this dish keto or low-carb?
A: Yes, this dish is low-carb and fits a keto style if you avoid sugary sides.

Conclusion

For a reliable lemon garlic butter cod with crispy skin, you can compare techniques and ideas with a trusted recipe like Cooking Classy’s lemon butter cod recipe.

Lemon Garlic Butter Cod with Crispy Skin

A simple and bright fish recipe featuring cod cooked in lemon garlic butter, resulting in crispy skin and moist flesh.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: American, Mediterranean

Calories: 300

Ingredients Method Notes

Ingredients

  

For the Cod

• 2 pieces cod fillets (skin-on, about 180–200 g each)
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic, finely minced
• 1/2 lemon zest of
• 1/2 lemon juice of
• 1 tbsp fresh parsley, finely chopped
• Salt & freshly ground black pepper To taste
• Optional: pinch of chili flakes

Method

 

Preparation

1. Pat the cod fillets very dry with paper towels. Season both sides generously with salt and pepper.

Cooking

1. Heat olive oil in a non-stick or stainless-steel pan over medium-high heat.
2. Place cod skin-side down and press gently with a spatula for the first 20–30 seconds.
3. Cook undisturbed for 4–5 minutes until the skin is deeply golden and crispy.
4. Flip the cod and reduce heat to medium. Add butter and garlic to the pan.
5. Tilt the pan slightly and spoon the melted garlic butter over the fish for 1–2 minutes.
6. Add lemon zest, lemon juice, and chili flakes (if using). Cook until cod is just opaque and flakes easily (internal temp ~52–55°C).
7. Remove from heat, sprinkle with parsley and serve immediately with the crispy skin facing up.

Notes

Serve the fillet skin-side up to keep the skin crisp. A light side like crispy cabbage pie with dill cream sauce or a simple salad works well. Store cool and covered in the refrigerator for up to 2 days.