Pan Fried Cod with Citrus Basil Butter Sauce

Pan fried cod served with citrus basil butter sauce on a white plate.

No ratings yet

Pan Fried Cod with Citrus Basil Butter Sauce

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.

Prep Time1

Cook Time12

Total Time1 12

Course: Main

Cuisine: American

Keyword: Easy

Servings: servings

Calories: 300kcal

Equipment

Shallow Baking Dish
Sauté Pan
Small saucepan

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.

Notes

Don’t overcook the cod; check for flakiness after 3-4 minutes per side. Use room-temperature butter for smoother sauce incorporation. You can substitute basil with tarragon or parsley if preferred.

Nutrition