Foodness Gracious

A Stay-At-Home Dad with a Passion For Food.

Pan Fried Cod in a Citrus and Basil Butter Sauce

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Pan Fried Cod in a basil and citrus butter sauce. This is so easy to make, and it’s perfect for a special dinner or even a quick and light lunch.

Pan Fried Cod in a Citrus Butter Sauce

I made some Pan Fried Cod just for you. It’s super easy if you have a decent non-stick pan (vital), some fish, a few citrus fruits, butter, and basil.

Best kitchen pan for cooking fish.

I cook multiple times a day, usually in the morning for blog stuff and then again at night for the family, so having good equipment is important to me. This includes pots and pans, and my major pet peeve is when food sticks to the pan. So when I was asked to try this cookware set from Wolf Gourmet, I typed a big fat yes in the email reply.

I don’t do many reviews on the blog, but since I was about to tie my current cookware set to a rocket and send it into orbit because I hate it so much, this sounded like a good idea.

Cooking with brand new Wolf Gourmet pans

Wolf Gourmet cookware is made up of multiple layers of stainless steel and an aluminum core to help with durability and keeping even heat distribution. They definitely score high on looks and what with them being so shiny, you can even steal a look into my bedroom/office/studio – yoga mats and all!

I used the 3.5 quart sauté pan to cook my fish and the 8.5 inch skillet for the butter sauce. They both performed well and I was really pleased to have nothing stick to the pan. I’m sticking to my plan of booting out my old pots and pans to Trashville – well, actually I’ll donate them to Goodwill. So, if you’re looking for some old copper pots, get right on it if you’re local.

This is a really simple recipe with only a few fresh ingredients to hunt down. I used cod but you could use any firm white fish.

Pan Fried Cod in a pan

The fish gets soaked in some olive oil and the juice from the citrus. Afterwards, pan fry it until almost done and then make the easy butter sauce.

I poured the sauce back over the fish and then added some extra fresh basil, because there was never a time when I said “Whoa, too much basil.”

You can serve this straight from the pan – geez, you can even eat it straight from the pan, just like I did once I finished shooting it. But if your manners are better than mine (and I know they are) serve it over brown rice with some of the sauce.

 

Citrus Butter Sauce with fresh basil and oranges

 

Flakes of buttery Pan Fried Cod in a pan

This cookware set and giveaway is sponsored by Wolf Gourmet. As always, all thoughts and opinions are my own.

The ten piece Wolf Gourmet set can be purchased at Bloomingdales.

Pan Fried Cod in a Citrus Butter Sauce

Pan Fried Cod in a Citrus and Basil Butter Sauce

Course: Main Course
Cuisine: American
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 2 people
Calories: 195 kcal
Author: foodnessgracious

A light springtime dish with flaky white pan fried cod in a citrus butter sauce. Add some fresh basil to brighten up the color and pack another flavor punch.

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Ingredients

  • 1-1 1/2 pounds white cod filets
  • 3 oranges
  • 1 lemon
  • 1/2 cup olive oil divided
  • Fresh basil
  • 2 tablespoons unsalted butter
  • 1 teaspoon light brown sugar
  • Salt and black pepper

Instructions

  1. Lay the cod filets in a shallow pan or baking dish.

  2. Zest 1 orange and 1 lemon and add zest to the fish.

  3. Squeeze the juice from the orange and lemon you just zested and add to 1/4 cup of the olive oil.

  4. Whisk together and pour over the fish. Cover and let marinate for at least 30 minutes.

  5. Preheat the oven to 250 degrees F.
  6. In a large oven safe saute pan heat the remaining 1/4 cup olive oil until hot.

  7. Carefully shake the excess marinade from the fish, saving it, and drop the fish into the pan.

  8. Cook over a medium heat for about 4 minutes and then flip and repeat on the other side.
  9. Season the fish with some salt and black pepper.
  10. Place the fish into the oven to keep warm while you make the sauce.
  11. In another smaller pan, melt the butter and add the sugar and remaining leftover marinade from the fish.
  12. Add the juice of the remaining two oranges to the pan.
  13. Bring to a boil whisking regularly until the sauce has thickened slightly and reduced.
  14. Add about 1/4 cup of finely shredded basil leaves to the sauce.
  15. Taste and adjust the seasoning if necessary.
  16. Bring the fish from the oven and pour the thickened sauce over it.
  17. Add more basil if desired and serve over rice or quinoa.
Nutrition Facts
Pan Fried Cod in a Citrus and Basil Butter Sauce
Amount Per Serving
Calories 195
* Percent Daily Values are based on a 2000 calorie diet.

Flaky cod cooked in a buttery basil and citrus sauce. This recipe is so easy to make yet looks like a personal chef might have cooked it for you! #fish #seafood #panfried #lowcalorie #lowfat
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Comments

  2. Gerry, what a gorgeous dish…bursting with bright flavors this is a perfect Springtime meal. I would love to try it soon. Pinned for later. Have a wonderful weekend, Catherine

    Reply

  4. This sounds delicious! I have pinned it and hope to make it this weekend. Your photos are stunning. To enter the giveaway, do you just leave a comment or did I miss something in the post? Thanks!

    Reply

  8. I’ve been looking for a yummy recipe for fish. I’m a novice at cooking fish so is helpful. Sounds like dinner to me.

    Reply

  13. Basil and orange – I can’t say I’ve tried this combination before, but something tells me I’d be all over it. What a perfect way to cook fish – and in a rather nice looking pan!

    Reply

  16. I’m always looking for new ways to prepare fish, and this recipe looks amazing! And I have my fingers crossed, hoping to win a shiny new pan :)

    Reply

  18. Can’t rate the recipe as I haven’t tried it yet, but it sounds fantastic! Love citrus and basil with fish (ok – LOVE citrus and basil!). Definitely trying this over the weekend. Found your blog through Elise at Simply Recipes.

    Not sure how to enter the giveaway, but would love to … could use a new saute pan. Will check your blog again when I have more time to check out your other recipes.

    Reply

  19. I love fish and with basil and citrus, it’s a hands down,winner. Love the pans also. Do you have to enter somewhere to win the pan?

    Reply

  21. I brought this to a dinner and it was a hit! It’s light, refreshing, and satisfying all at the same time. I added some paprika before serving for a little kick. Will definitely be making it again thank you!

    Reply

    • Hi Rachel, thanks for the feedback, it’s really important and i’m so glad you liked it. Love the paprika touch!

      Reply

  22. Thanks for sharing the recipe! I tried it last night and it was excellent. I did have to add a little more sweetness to the sauce, went with some honey instead of more sugar, guessing my citrus was much more tart. But overall a wonderfully flavorful dish.

    Reply

  23. Yum! Looks like the perfect springtime meal. I have this bookmarked for tomorrow night. We have to mark National Grilled Cheese Day with some chicken avocado grilled cheese sandwiches tonight.

    Reply

  25. Oh my goodness this makes me want to go to the kitchen right now (and do what, I don’t know haha)!! Looks amazing!

    Reply

  26. Having lived for many years in New England, I do love cod and shall try this recipe for Meatless Monday. Thanks for the inspiration.

    Reply

  32. I made this recipe, loved the idea of. Citrus and basil but instructions were complicated to follow. I loved the flavor of the recipe, husband did not.

    Reply

  34. This was a fantastic recipe . Bright and very citrusy.
    I started by quartering a sweet potato and baking it at 400 degrees for 20 min on both sides. I also added half of a chopped onion when frying the fish. Additionally, rather than placing the fish in the oven while making the sauce, I fried the fish and made the sauce at the same time – both took 8 minutes. I sliced the potato and combined everything along with roughly a cup of quinoa. I’m going to try the dish with carrots and perhaps some red peppers for color nex time.

    Reply

  35. This was very tasty. I would omit the sugar next time. I rarely make recipes with sugar, but included a scant tbls of brown sugar in this one. I feel it would def., be sweet enough for us without. Adding this to my go to fish recipes.

    Reply

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