Lemon Garlic Glazed Cod (Printable Version)
Pan-seared cod in a zesty lemon-garlic glaze, ready in 25 minutes for a bright Mediterranean weeknight dinner.
# Ingredient List:
→ Fish
01 - 4 cod fillets (about 5 oz each), skinless and boneless
02 - ½ teaspoon sea salt
03 - ¼ teaspoon freshly ground black pepper
04 - 2 tablespoons olive oil
→ Lemon Garlic Glaze
05 - 3 tablespoons fresh lemon juice (about 1 lemon)
06 - 2 teaspoons lemon zest
07 - 3 garlic cloves, finely minced
08 - 2 tablespoons honey or maple syrup
09 - 1 tablespoon Dijon mustard
10 - 2 tablespoons fresh parsley, chopped
11 - 2 tablespoons unsalted butter (optional, for extra richness)
→ Garnish
12 - Lemon slices
13 - Extra chopped parsley
# How to Make It:
01 - Pat the cod fillets dry with paper towels. Season both sides generously with sea salt and freshly ground black pepper.
02 - Heat olive oil in a large non-stick or cast-iron skillet over medium-high heat. Add the cod fillets and sear for 2–3 minutes per side, until lightly golden and almost cooked through. Transfer to a plate and keep warm.
03 - Reduce the heat to medium. In the same skillet, add the finely minced garlic and sauté for about 30 seconds until fragrant.
04 - Stir in the fresh lemon juice, lemon zest, honey (or maple syrup), and Dijon mustard. Bring to a gentle simmer for 2 minutes, stirring constantly to combine.
05 - If using butter, whisk it into the glaze until fully melted and emulsified into a smooth sauce.
06 - Return the cod fillets to the skillet, spooning the glaze generously over the top. Simmer gently for 2–3 minutes until the fish is cooked through and the glaze has thickened slightly.
07 - Sprinkle with chopped parsley, garnish with lemon slices, and serve immediately.
# Expert Advice:
01 -
- The glaze tastes like something from a restaurant but comes together in one pan with everyday ingredients you probably already have.
- Cod cooks in under ten minutes so this entire dish is on the table in twenty five minutes flat.
02 -
- Do not move the fish around while it sears because patience is what gives you that golden crust instead of a torn up fillet.
- The glaze will continue to thicken as it sits off the heat so remove the pan from the burner the moment it looks right.
03 -
- Let the cod sit uncovered in the fridge for an hour before cooking because the surface dries out and you get a far better sear.
- Rolling the lemon on the counter while pressing down with your palm before juicing yields nearly twice as much liquid.