Pan Seared Cod with Garlic Lemon Herb Sauce
Pan-seared cod fillets develop a golden crust in ghee before finishing in the oven, topped with a fragrant garlic-onion sauce brightened with fresh lemon juice. The fish stays tender and flaky while the sauce infuses with aromatic herbs and seasonings. Perfect for weeknight dinners or elegant entertaining, this restaurant-quality dish comes together in under 30 minutes. Serving over fresh lettuce adds a crisp contrast to the rich, buttery fish and creates a complete, satisfying meal.
Ingredients
Instructions
- 1
Warm ghee and olive oil in large stainless steel skillet over medium heat
- 2
Add garlic and onion, saute until onion is translucent
- 3
Add lemon juice and stir to combine
- 4
Turn heat down to medium low
- 5
Add amore seasoning to sauce and stir
- 6
Preheat oven to 350 degrees
- 7
Heat remaining ghee in smaller skillet over medium heat
- 8
Add cod fillets when ghee is hot, sprinkle tops with salt
- 9
Turn heat down to medium
- 10
Cook cod for 5 minutes, then flip
- 11
Season other side with salt and pepper, cook 3-5 more minutes
- 12
Pour sauce over cod
- 13
Place cod in oven to bake for 5 minutes
- 14
Remove when fish flakes easily
- 15
Top with chopped parsley and lemon slices if desired
- 16
Serve over bed of lettuce
Tips
Use a stainless steel skillet for better browning and easy sauce deglazing
Check doneness by gently flaking the thickest part of the cod with a fork
Let the ghee get properly hot before adding fish to ensure good searing
Good to Know
Refrigerate cooked cod up to 3 days in airtight container
Prepare sauce up to 1 day ahead, reheat gently before serving
Serve immediately while hot for best texture
Common Mistakes
Don't overcook cod or it becomes dry and tough
Heat ghee properly before adding fish to avoid sticking
Keep oven temperature accurate to prevent overcooking
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen cod fillets?
Yes, thaw completely and pat dry before cooking. Frozen fish may release more moisture, so cook slightly longer if needed.
What if I don't have ghee?
Substitute with butter, coconut oil, or avocado oil. Butter adds richness while oils provide neutral flavor.
How long will leftovers keep?
Refrigerate up to 3 days. Reheat gently in oven at low temperature to avoid drying out the fish.