Citrusy Lemon Butter Pan Fried Cod + Coconut Rice
This Citrusy Lemon Butter Pan Fried Cod with Coconut Rice is a quick and easy 30-minute dinner that’s packed with bright flavor and minimal effort. Perfect for busy weeknights, this healthy pan fried cod recipe features flaky fish in a rich lemon butter sauce paired with fragrant coconut rice for a simple yet restaurant-quality meal.
How do I know when cod is fully cooked?
Cod is done when it turns opaque and flakes easily with a fork. The internal temperature should reach about 145°F (63°C).
Why is my cod rubbery or tough?
Overcooking is the main cause. Cod cooks quickly, so remove it from heat as soon as it flakes easily.
How do I keep cod from falling apart?
Pat it dry before cooking, use medium heat, and avoid moving it too much while it sears.
Should I use fresh or frozen cod?
Both work well. If using frozen, thaw it completely and pat dry to remove excess moisture.
How do I get a good sear on cod?
Use a hot pan, dry the fish thoroughly, and add a bit of oil before placing it in the pan.
Why does my cod release water while cooking?
This usually happens if the fish wasn’t fully thawed or dried. Excess moisture prevents proper browning.
Is cod a healthy fish?
Yes, cod is low in fat, high in protein, and a good source of vitamins like B12 and minerals such as selenium.
Can I make cod ahead of time?
Cod is best served fresh, but you can cook it ahead and gently reheat it to avoid drying it out.
Cook with me!
Citrusy Lemon Butter Pan Fried Cod + Coconut Rice
Ingredients
For the Coconut Rice:
- 1 cup basmati rice or jasmine rice
- 1 tablespoon olive oil
- ½ cup water
- One 14-oz can full-fat coconut milk
- 1 teaspoon fine sea salt
- 1 tablespoon unsalted butter
For the Citrusy Lemon Butter Sauce:
- zest of 1 lemon
- 3 tablespoons fresh lemon juice
- 4 tablespoons unsalted butter
For the Pan Fried Cod:
- 1 lb. Cod can be substituted with halibut or tilapia, 1″ to 1.5″ thick works best
- Salt & Black Pepper
- 2 tablespoons flour
- 2 tablespoons olive oil
- fresh cilantro for garnishing
- pickled onions for garnishing
- crushed black pepper for garnishing
Instructions
To Make the Coconut Rice:
- Combine the rice and olive oil in a saucepan over medium high heat. Cook, stirring occasionally, until translucent, lightly golden, and fragrant, about 2 to 3 minutes.
- Add the water first as it will bubble and evaporate quickly, then stir in the coconut milk and salt.
- Bring to a boil the reduce heat to LOW. Cover with the saucepan lid to simmer 15-20 minutes, until all liquid is absorbed and rice is cooked.
- Remove lid and fluff with a fork. Stir in the butter.
- Cover and let steam an additional 5 to 10 minutes before serving warm.
To fry the cod and make the citrus lemon sauce:
- Pat all sides of the cod dry with a paper towel, then season generously with salt and black pepper on both sides. If using frozen, make sure the fillet is fully thawed and pat dry very well or it will steam and not crispen up.
- Dust with the flour, then shake off any excess.
- Add the olive oil to a cast iron or stainless steel skillet over medium high heat. Warm up for 1 minute, or until glistening and hot.
- Lay the fillets in away from you to prevent oil splattering. Cook untouched for 3-4 minutes on each side, until opaque and easy flakes. Use a spatula to flip.
- In a smaller saucepan, or removing the fish to use that same skillet, add the lemon zest and lemon juice. Reduce heat to medium. Stir until warmed, about 1, then stir in the butter until a creamy sauce. Remove from heat immediately.
- Serve the pan fried cod over the coconut rice and drizzle with the citrusy lemon butter sauce. Garnish with fresh cilantro, pickled onions, and cracked black pepper to enjoy immediately.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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This is our new obsession meal! We used corn starch to coat the fish instead of flour for extra crisp, and also made peas and broccoli with butter and it was EXCELLENT.
Can I use different fish?
hi !! yes. this would work with salmon, halibut, and tilapia!
Delicious and crave worthy. The coconut rice seemed to need extra liquid and time to absorb, but I have had that problem with other recipes in the past as well. Still the flavor was perfect.
Super delicious and the family loved it! The only thing is that the fish was super sticking to the pan. Do you have any tips? I followed the recipe exactly. Thank you !
hi Katie! so happy you loved it but also apologies for the sticking!! it may be that the oil wasn’t hot enough before adding the fish and/or needed a tad more olive oil. another thing is the fish should easily lift from the pan once browned, but that can again point to needing more oil Lol – hope that helps some!