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.
Servings: 4 servings
Calories: 339kcal
Ingredients
For the cod
- 1 pound cod fillets fresh or thawed
- salt and black pepper to taste
- 1 tablespoon vegetable oil
For the lemon dill cream sauce
- 1 tablespoon butter
- 1 shallot finely diced
- 1 garlic clove minced
- ½ cup chicken broth or white wine
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- ½ lemon zest and juice
- ¼ cup fresh dill chopped
- salt and pepper to taste
Instructions
- Pat cod fillets very dry with paper towels. Season both sides with salt and pepper.1 pound cod fillets, salt and black pepper
- Heat vegetable oil in a large skillet over medium-high heat. Add the cod and sear for 2–4 minutes until golden. Flip and cook 1–3 minutes more until it flakes easily with a fork. Transfer to a plate. (Cod is done at 145°F/63°C if you like using a thermometer.)1 tablespoon vegetable oil
- Lower heat to medium. Add butter, then the shallot. Sauté for about 2 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.1 tablespoon butter, 1 shallot, 1 garlic clove
- Pour in the chicken broth (or white wine) while stirring and scrape up the browned bits from the bottom of the pan. Simmer for 2–3 minutes until slightly reduced.½ cup chicken broth
- Stir in the heavy cream and simmer gently for 2–4 minutes until slightly thickened.1 cup heavy cream
- Turn heat to low. Stir in the Dijon mustard, lemon zest, lemon juice, and fresh dill. Taste and adjust salt and pepper as needed. Spoon sauce over the cod, or return the cod to the pan for 30 seconds just to warm through. Serve immediately.1 teaspoon Dijon mustard, ½ lemon, ¼ cup fresh dill, salt and pepper
Notes
- Want it extra lemony? Add more zest first (big flavor) before adding more juice (more acidity).
- No dill? Parsley works, but dill is what makes this dish special — it’s worth seeking out.
- Thickening options: The sauce thickens naturally when reduced. For a thicker sauce, 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 a glossy finish. Parmesan cheese or sour cream also work but will change the flavor.
- Finishing butter (optional): For extra richness and a glossy finish, stir in ½ tablespoon of cold butter right at the end after removing from heat.
Nutrition
Serving: 1serving | Calories: 339kcal | Carbohydrates: 5g | Protein: 23g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 130mg | Potassium: 619mg | Fiber: 1g | Sugar: 1g | Vitamin A: 969IU | Vitamin C: 12mg | Calcium: 75mg | Iron: 1mg