Creamy, juicy, and bursting with bright citrus and herb flavor, this Pan Fried Cod with Citrus Basil Butter Sauce is the kind of weeknight dinner that feels special without fuss. In about 30 minutes of active work and a short marinate, you get flaky cod topped with a glossy, slightly sweet butter sauce that clings to every forkful. Fun fact: citrus and fish have been paired together for centuries because the acid brightens delicate seafood without overpowering it.
If you like quick, elegant dinners, you might also enjoy this take on the same idea over at my kitchen library — try this pan-fried cod with citrus basil butter sauce for another spin. This recipe is simple, kid-friendly, and perfect for a cozy family meal or a low-effort dinner party. Read on and get excited — this one is a keeper.
What is Pan Fried Cod with Citrus Basil Butter Sauce?
Pan Fried Cod with Citrus Basil Butter Sauce is exactly what it sounds like: tender, pan-seared cod filets finished with a bright, buttery sauce made from orange, lemon, brown sugar, and fresh basil. Where did the name come from — culinary poetry or someone who loves long titles? Maybe both. Who can resist a name that promises crispy edges, melt-in-your-mouth fish, and a sauce you’ll want to spoon over everything? After all, as the old saying goes, “the way to a man’s heart is through his stomach.” Give this recipe a try and see who you win over at the dinner table.
Why You’ll Love This:
- Flavor highlight: The citrus basil butter sauce is the star — sweet, tangy, herbaceous, and glossy, it complements the mild cod without stealing the show.
- Cost-saving: Cod is an affordable white fish that cooks quickly, so you get restaurant flavors at home for a fraction of the price.
- Toppings and texture: Crispy pan-fried edges contrast with flaky interior, and the sauce adds a silky finish that elevates simple ingredients into something memorable.
If you’re a fan of light seafood with bold finishing sauces, try pairing this approach with other recipes on the blog to expand your repertoire. Ready to make it? Let’s get cooking.
How to Make:
Quick Overview
This recipe is straightforward: marinate, pan-sear, and finish with a reduced citrus-basil butter sauce. It’s an easy method that produces delicate, flaky fish with a slightly crisp exterior and a rich, fragrant sauce. Prep and marinating take about 1 hour (mostly hands-off), and active cooking time is roughly 12 minutes. Expect a total time of about 1 hour 15 minutes from start to finish.
Ingredients
2 (8 oz) white cod filets, rinsed and patted dry
2 oranges — one zested and juiced (for marinade), one sliced with juice reserved for sauce
1 lemon, zested and juiced over the fish for the marinade
1/2 cup olive oil, divided (1/4 cup for marinade, 1/4 cup for pan-frying)
3 tbsp unsalted butter, divided (2 tbsp for sauce, 1 tbsp stirred in at end)
1 tsp light brown sugar
Salt and black pepper to taste
Fresh basil, shredded (about 1/4 to 1/3 cup loosely packed)
Directions
- Place the cod filets in a shallow baking dish. Zest one orange and the lemon directly over the fish so the oils fall onto the filets. Squeeze the juice of that orange and the lemon over the cod. Drizzle 1/4 cup of olive oil over the fish, cover the dish with plastic wrap or a lid, and marinate in the refrigerator for at least 1 hour. This brief marinade brightens flavor and adds moisture.
- Preheat your oven to 250°F (120°C) and set an oven-safe sauté pan over medium heat. Heat the remaining 1/4 cup olive oil until shimmering but not smoking — this will give you a nice sear without sticking.
- Remove the cod from the marinade, reserving the marinade liquid in a small bowl or measuring cup. Season both sides of the filets with salt and black pepper. Carefully place the filets in the hot pan and pan-fry for 3 to 4 minutes per side. The fish should develop a light golden crust; be gentle when flipping to keep the filets intact. After searing, transfer the pan to the warm oven to keep the fish at a perfect serving temperature while you make the sauce.
- In a clean small saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add the 1 teaspoon light brown sugar and the reserved marinade, stirring to combine. Squeeze in the juice from the remaining orange slices (or the second orange if using whole oranges) and bring the mixture to a gentle boil. Let the sauce reduce by about half — this concentrates the flavor and slightly thickens the sauce. Once reduced, stir in the shredded fresh basil and the remaining 1 tablespoon unsalted butter until melted and smooth.
- Remove the cod from the oven, spoon the warm citrus basil butter sauce over each filet, and garnish with additional fresh basil leaves or orange slices if desired. Serve immediately with your favorite sides for a bright, satisfying meal.
What to Serve With:
- Light and simple sides: steamed green beans, sautéed asparagus, or roasted Brussels sprouts.
- Starches: herbed rice pilaf, buttery mashed potatoes, or lemony couscous to soak up the sauce.
- Salads: a crisp mixed green salad with a vinaigrette or a fennel and orange salad to echo the citrus notes.
- Drinks: a chilled Sauvignon Blanc, dry Riesling, or a citrus-forward sparkling water for non-alcoholic pairing.
For a lovely dessert to follow, consider an apple-based finish like an air-fried treat — I often pair this with an air-fried apple wedges with caramel whipped cream for a balanced, seasonal ending.
Top Tips for Perfecting:
- Don’t overcook the cod: check for flakiness at the thickest part after 3-4 minutes per side. Fish cooks quickly and becomes dry if left too long.
- Use room-temperature butter when finishing the sauce for smoother incorporation.
- Swap basil for fresh tarragon or parsley if you prefer a different herb profile.
- If cod is unavailable, substitute with haddock or halibut, adjusting cooking time for thickness.
- Avoid crowding the pan when searing; give filets space so they brown rather than steam.
Storing and Reheating Tips:
- Refrigerate leftover fish in an airtight container for up to 2 days. Store the sauce separately if possible to preserve texture.
- Freezing cooked cod is not recommended because the texture can become grainy on thawing. If you must freeze, wrap tightly and use within 1 month; thaw in the refrigerator overnight.
- Reheat gently in a low oven (275°F / 135°C) for 8–10 minutes or until warmed through. Reheat the sauce on low in a small pan and spoon over the fish to refresh the flavors. Avoid microwave reheating, which can make the fish rubbery.
FAQs
Can I skip the marinating step?
Yes, you can skip the hour marinade if you’re short on time; the fish will still be tasty, but the citrus marinade adds an extra layer of brightness and helps tenderize the cod.
What if I don’t have fresh basil?
You can use 1 tablespoon of dried basil, but add it to the sauce earlier so it has time to rehydrate. Fresh basil offers the best aroma and flavor.
Is cod a healthy choice?
Yes — cod is a lean white fish, low in fat and calories and a good source of protein and vitamin B12.
Can I make the sauce ahead of time?
You can make the sauce up to a day ahead and gently rewarm it. Stir in an extra tablespoon of butter when reheating to refresh the texture if needed.
How do I know when the fish is done?
When the cod flakes easily with a fork at its thickest part and is opaque all the way through, it’s done. Use a thermometer for precision — 145°F (63°C) is the USDA-recommended internal temperature.
Conclusion
This Pan Fried Cod with Citrus Basil Butter Sauce is an approachable, flavor-packed dish that proves simple ingredients can feel luxurious. The quick pan-sear and silky citrus-basil butter transform everyday cod into a dinner everyone will ask for again. It’s easy to prepare, family-friendly, and elegant enough for guests — give it a try and share the results with friends. For one version of this idea with a slightly different spin, see this excellent write-up at Pan Fried Cod in a Citrus Basil Butter Sauce – Foodness Gracious. Enjoy cooking and savor every bite!
Pan Fried Cod with Citrus Basil Butter Sauce
Equipment
- Shallow Baking Dish
- Sauté Pan
- Small saucepan
Ingredients
Ingredients
- 2 pieces white cod filets (8 oz each) Rinsed and patted dry
- 2 pieces oranges One zested and juiced for marinade, one sliced with juice reserved for sauce
- 1 piece lemon Zested and juiced over the fish for marinade
- 1/2 cup olive oil Divided (1/4 cup for marinade, 1/4 cup for pan-frying)
- 3 tbsp unsalted butter Divided (2 tbsp for sauce, 1 tbsp stirred in at end)
- 1 tsp light brown sugar
- to taste salt
- to taste black pepper
- 1/4 to 1/3 cup fresh basil Shredded, loosely packed
Instructions
- Place the cod filets in a shallow baking dish. Zest one orange and the lemon directly over the fish. Squeeze the juice of that orange and the lemon over the cod. Drizzle 1/4 cup of olive oil over the fish, cover, and marinate in the refrigerator for at least 1 hour.
- Preheat your oven to 250°F (120°C) and set an oven-safe sauté pan over medium heat. Heat the remaining 1/4 cup olive oil until shimmering.
- Remove the cod from the marinade, reserving the marinade liquid. Season both sides of the filets with salt and black pepper. Carefully place the filets in the hot pan and pan-fry for 3 to 4 minutes per side until golden crust forms. Transfer the pan to the warm oven to keep the fish warm.
- In a clean small saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add the light brown sugar and the reserved marinade, stirring to combine. Squeeze in the juice from the remaining orange slices and bring to a gentle boil. Let the sauce reduce by about half, then stir in the shredded fresh basil and remaining 1 tablespoon unsalted butter until melted and smooth.
- Remove the cod from the oven, spoon the warm citrus basil butter sauce over each filet, and garnish with additional fresh basil leaves or orange slices if desired. Serve immediately.