This Pan-Seared Cod in White Wine Butter Sauce with Lemon takes just 20 minutes to prepare, offering a bright, flavorful dish that’s healthy, elegant, and perfect for any occasion.
Table of contents
Why You’ll Love This Pan-Seared Cod in White Wine Butter Sauce with Lemon
Our Quick Pan-Seared Cod in White Wine Butter Sauce with Lemon is one of those dishes that you keep going back to! Not only does this dish take 20 minutes to whip up, but it brings a burst of brightness to your dinner table. The buttery sauce, infused with fragrant garlic and zesty lemon, perfectly complements the tender cod, creating an unforgettable meal that’s both easy and impressive!
Flavor Explosion: The combination of white wine, lemon, and garlic creates a rich, tangy, savory sauce that elevates the perfectly cooked cod.
Quick and Easy: Ready in just 20 minutes, it’s perfect for busy weeknights or last-minute dinner parties!
Healthy and Light: I love cooking with cod as it is packed with protein and omega-3 fatty acids; this dish is a guilt-free indulgence.
Elegant Presentation: Garnished with fresh thyme and parsley, it looks as good as it tastes!
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Ingredients
- Cod – cut into 5-6oz fillets
- Garlic powder
- Onion powder
- Black pepper
- Salt
- Olive oil
- Butter
- Garlic – minced
- Flour
- Dry white wine – like Pinot Grigio or chardonnay
- Heavy cream
- Lemon juice
- Fresh thyme
- Parsley – for garnish
How to Make our Quick Pan-Seared Cod in White Wine Butter Sauce with Lemon
Step 1: Season the cod fillets with salt, pepper, garlic powder, and onion powder.
Step 2: In a large pan over medium-high heat, add 1 tbsp olive oil and1 tbsp butter. Once hot, add the seasoned cod fillets and cook on each side 3-4 minutes until cooked through and the internal temperature is at least 145°F. Remove the fish to a separate plate.
Step 3: To the same pan, add 2 tablespoon butter. Once melted, add the minced garlic and flour, and sauté for about 1 minute, until fragrant.
Step 4: Then, pour in the white wine and lemon juice and let it simmer for 3-4 minutes.
Step 5: Add the heavy cream and fresh thyme sprig and stir. Let the sauce start to bubble, and season to taste with salt and pepper.
Step 6: Return the cooked cod to the pan with the sauce and simmer for 3-5 minutes. Garnish with more fresh thyme and parsley and serve warm.
Tools You’ll Need
This recipe doesn’t take much time, effort, or tools. Just make sure you’ve got a large pan and you’re set!
Large Pan – cook up this one pan meal using this pan
Garlic mincer – Mince fresh garlic to make the sauce pop!
Measuring cups – get the perfect measurement every time!
Tips and Variations
Fish – I love using cod for it’s mild flavor and cheap price tag, but this recipe will work with other white fish such as halibut.
Herbs -Make it your own by using your favorite fresh herbs. Dill and rosemary would be great in the sauce!
Storage – Store refrigerated in an air-tight container for up to
Recipe Card
Quick Pan-Seared Cod in White Wine Butter Sauce with Lemon
Course: DinnerDifficulty: Easy4
servings20
minutesIngredients
1.5 lbs cod (cut into 6 oz fillets)
1/2 tsp garlic powder
1/2 tsp onion powder
Black pepper
Salt
1 Tbsp olive oil
3 Tbsp butter, divided
3 cloves garlic, minced
2 tsp flour
1/2 cup dry white wine
1 cup heavy cream
1 Tbsp lemon juice
2 sprigs fresh thyme
Directions
- Season the cod fillets with salt, pepper, garlic powder, and onion powder.
- In a large pan over medium-high heat, add 1 tbsp olive oil and1 tbsp butter. Once hot, add the seasoned cod fillets and cook on each side 3-4 minutes until cooked through and the internal temperature is at least 145°F. Remove the fish to a separate plate.
- To the same pan, add 2 tablespoon butter. Once melted, add the minced garlic and flour, and sauté for about 1 minute, until fragrant.
- Then, pour in the white wine and lemon juice and let it simmer for 3-4 minutes.
- Add the heavy cream and fresh thyme sprig and stir. Let the sauce start to bubble, and season to taste with salt and pepper. Return the cooked cod to the pan with the sauce and simmer for 3-5 minutes. Garnish with more fresh thyme and parsley and serve warm.
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