Easy Lemon Butter Cod
Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.
This simple pan seared cod recipe with savory dill lemon butter comes together in under 20 minutes. Try serving it with Heinen’s asparagus risotto for the perfect accompaniment to this quick and easy dinner.
As the cod fillets sizzle to golden perfection, the infusion of dill, garlic, and lemon butter creates a burst of freshness, enhancing the flavors of the fish. This recipe effortlessly strikes a balance between simplicity and gourmet appeal.
Heinen’s asparagus risotto adds a creamy and flavorful dimension to the meal, creating a well-rounded dining experience. Whether you’re a seasoned home cook or a kitchen pro, this pan-seared cod will make you stand out!
Why You’ll Love This Recipe
- It’s Effortless and Elegant. This pan-seared cod recipe with dill lemon butter effortlessly delivers a gourmet dining experience without the need for complex techniques. With a cooking time of under 20 minutes, it’s perfect for those seeking a quick yet sophisticated meal.
- It’s Vibrant and Full of Flavor. The infusion of dill and lemon butter enhances the natural flavors of the cod, creating a harmonious blend that is both refreshing and savory. The result is a dish that appeals to a wide range of palates, offering a delightful burst of freshness with every bite.
- It’s Versatile. The recommended pairing with Heinen’s asparagus risotto adds a creamy and flavorful companion to the cod, elevating the overall dining experience. This combination strikes a perfect balance, making the recipe versatile enough for both casual weeknight dinners and special occasions.
Easy Lemon Butter Cod
Servings: 2
Ingredients
- 2 8 oz. fresh cod fillets
- Zest of 1 lemon
- 3 thinly sliced garlic cloves
- 4 Tbsp. olive oil
- 6 Tbsp. + 2 tsp. unsalted butter
- ¼ cup dry white wine
- 1 Tbsp. minced fresh dill
- Juice of 1 lemon
- Salt and pepper to taste
- Prepared Heinen’s asparagus risotto
Instructions
1. Pat the cod fillets with paper towels.
2. Add them to a plate and coat them in the zest, garlic cloves, 2 tablespoons of olive oil and salt and pepper. Use your hands to cover the fish in the ingredients. Marinate for 15 minutes and up to 24 hours covered in the refrigerator.
3. Add the remaining 2 tablespoons to a large non-stick skillet over medium-high heat.
4. Once the oil begins to smoke lightly add in the fish and then turn the heat down to medium and add in the 2 teaspoons of butter.
5. Cook for 2 to 3 minutes or until lightly browned. Carefully flip over and cook for another 2 to 3 minutes or until it is cooked through. Set the fish to the side on a plate.
6. Deglaze the pan with the wine and cook over medium heat until there are 1 to 2 tablespoons remaining.
7. Remove the pan from the burner and whisk in the butter until melted and emulsified.
8. Finish the butter with lemon juice, dill, salt, and pepper.
9. Pour the sauce over the fish and serve it with the cooked Heinen’s Asparagus Risotto.
