Pan-Seared Cod

Delicate cod fillets — or another mild white fish like halibut or sole — pan-seared gently until lightly golden and just opaque and flaky through. A light dusting of flour helps thin, fragile fillets hold together and brown, while gentle heat and a single careful flip keep them from breaking apart in the pan.

Serves 2

Ingredients

• 2 cod fillets (or another mild white fish such as halibut or sole)
• Salt and pepper
• 2 tablespoons flour (optional, for a light dredge)
• 2 tablespoons butter or neutral oil

Pan-Frying

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Browning Food and Building a Sauce→

Method

Prep the fillets

Pat the fillets dry and season with salt and pepper. Dredge lightly in flour if using, shaking off excess — this helps thin, delicate fillets hold together and brown evenly.

Sear gently

Heat the butter or oil in a skillet over medium heat, add the fillets, and cook undisturbed 2–3 minutes per side, depending on thickness, until golden and just opaque all the way through — handle gently when flipping, cod is more fragile than salmon. Remove carefully and serve.

Pairs with: Cod with Port Reduction Sauce