Pan Seared Cod with Lemon Dill Cream Sauce

This pan seared cod with lemon dill cream sauce is tender, flaky, and topped with a silky cream sauce made with fresh dill, lemon, and a touch of Dijon mustard. It's restaurant-quality but comes together in about 20 minutes - and the sauce alone is reason enough to make it.

If there's one fish recipe I think everyone should have in their back pocket, it's a good pan seared cod. It's fast, it's forgiving, and with the right sauce it feels like something you'd order at a nice restaurant.

This version pairs golden, perfectly seared cod with a creamy lemon dill sauce that comes together right in the same pan - bright from the lemon, herby from the dill, and rich from just enough cream to make it feel indulgent without going heavy.

If you love easy seafood dinners like this, you'll also want to try my panko baked cod for a crispier take, or my garlic butter shrimp pasta for another quick weeknight favorite.

Pan Seared Cod with Lemon Dill Cream Sauce Ingredients

Here's what you'll need to make this pan seared cod recipe:

• Cod: About a pound total, cut into fillets. Fresh or thawed frozen cod both work well here - just make sure the fillets are patted very dry before they go into the pan. That step is what gives you a proper golden sear instead of a pale, steamed fillet. If you're using frozen cod, thaw it overnight in the fridge and blot off any excess moisture with paper towels.
• Shallot and garlic: The aromatic base of the sauce. Shallot adds a mild sweetness that works beautifully with the cream and dill - it's more delicate than onion and doesn't overpower the fish. One clove of garlic rounds things out without stealing the spotlight.
• Chicken broth: The liquid base for the sauce. It adds savory depth and helps deglaze the pan, pulling up all those flavorful browned bits left behind from searing the cod. You can also use white wine here if you prefer - it adds a nice acidity and pairs really well with the lemon.
• Heavy cream: This is what makes the sauce silky and rich. One cup sounds like a lot, but it reduces down into a beautifully thick, spoonable sauce that coats the fish perfectly. Don't try to substitute with milk or half-and-half - the sauce won't thicken the same way and the lemon juice could cause it to curdle.
• Dijon mustard: A small but important addition. It adds a subtle sharpness and depth to the sauce that brings everything together. You won't taste it as "mustard" - it just makes the sauce taste more complete and rounded.
• Lemon: Both the zest and the juice. The zest goes in first for concentrated citrus flavor, then the juice is added at the end to keep things bright. If you want an even more pronounced lemon flavor, add more zest before reaching for extra juice - zest gives you the flavor without the extra acidity.
• Fresh dill: The star herb of this dish, and it's absolutely worth seeking out. Dill has a fresh, slightly anise-like quality that pairs perfectly with fish and cream sauces - it's what turns this from a simple pan seared cod into something that feels like spring on a plate. A generous quarter cup of chopped dill stirred in at the very end keeps the flavor vibrant and fresh.

How to Make Pan Seared Cod with Lemon Dill Cream Sauce

1. Prep the fish. Pat the cod fillets very dry with paper towels and season both sides generously with salt and pepper. This step matters more than you'd think - dry fish sears properly, while wet fish steams and sticks to the pan.
2. Pan sear the cod. Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the cod and sear for 2-4 minutes per side, depending on the thickness of your fillets. You're looking for a golden crust on the outside and fish that flakes easily with a fork. Transfer the cod to a plate and set aside.
3. Start the sauce. Lower the heat to medium and add butter to the same pan. Add the finely diced shallot and sauté for about 2 minutes until softened, then add the garlic and cook for another 30 seconds until fragrant.
4. Deglaze and simmer. Pour in the chicken broth (or white wine), stirring and scraping up the browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
5. Make it creamy. Stir in the heavy cream and let the sauce simmer gently for 2-4 minutes until it thickens enough to coat the back of a spoon. Don't rush this - a gentle simmer is key.
6. Finish the sauce. Turn the heat to low and stir in the Dijon mustard, lemon zest, lemon juice, and fresh dill. Taste and adjust the seasoning with salt and pepper as needed. Spoon the sauce over the cod - or return the cod to the pan for about 30 seconds just to warm through - and serve immediately.

Tips & Notes

• Dry your fish thoroughly. This is the single most important step for getting a good sear. Use paper towels and really press down to remove as much moisture as possible. Wet fish will steam instead of sear, and you'll miss out on that golden, caramelized crust.
• Don't skip the deglaze. After searing the cod, there will be flavorful browned bits stuck to the bottom of the pan. When you add the broth, scrape those up - they dissolve into the sauce and add a ton of savory depth.
• The sauce thickens naturally as it reduces. You don't need flour or cornstarch here. Just let the cream simmer gently and it will thicken on its own. If it gets too thick, add a small splash of broth to loosen it. If you do want a thicker sauce, you can whisk in a small amount of flour when sautéing the shallots, or stir in a tablespoon of cold butter at the very end for extra body and richness.
• Want it extra lemony? Add more zest first before adding more juice. Zest gives you big lemon flavor without the extra acidity, so it won't throw off the balance of the sauce.
• Chicken broth vs. white wine. Both work well as the liquid base. Chicken broth gives the sauce more body and savory flavor, while white wine adds brightness and a slightly more elegant finish. Either way, the sauce is delicious.
• Use cod that's at room temperature. Taking the fish out of the fridge about 10 minutes before cooking helps it sear more evenly. A cold fillet straight from the fridge will cook unevenly - the outside overcooks before the inside catches up.

How to Serve Pan Seared Cod

• With crispy pan fried gnocchi or garlic butter pasta. Gnocchi gets beautifully golden and crispy in a pan and soaks up the cream sauce perfectly. A simple garlic butter pasta or roasted potatoes are equally great options for something a little more substantial.
• With roasted vegetables. Roasted asparagus or zucchini pair really well with this dish - they add color, freshness, and a nice contrast to the richness of the sauce. Keep the seasoning simple so the fish and sauce stay the star.
• With a side salad and lemon wedges. A light green salad with a classic vinaigrette balances everything out nicely. Serve some extra lemon wedges on the side for anyone who wants a final squeeze over the fish.

Variations

• Add sour cream. For a tangier version, stir in about half a cup of sour cream along with the heavy cream. It adds a subtle acidity that works really well with the dill and lemon.
• Try different herbs. While dill is the hero here, you could experiment with fresh parsley, chives, or tarragon for a slightly different flavor profile. Parsley keeps things neutral and bright, while tarragon leans a little more French.
• Add parmesan for extra umami. A small handful of grated parmesan stirred into the sauce before adding the lemon and dill gives the sauce a deeper, more savory quality. It changes the flavor a bit, but it's a delicious variation.
• Use a different fish. This sauce works beautifully with salmon, halibut, or sea bass if you want to switch things up. Just adjust your searing time based on the thickness of the fillets.

Frequently Asked Questions

More Easy Seafood Dinners

If you loved this pan seared cod, here are a few more seafood recipes you'll want to try:

• Panko Baked Cod
• Garlic Butter Shrimp Pasta
• Cajun Salmon Pasta
• Salmon Coconut Curry
• Air Fryer Honey Garlic Salmon