Creamy, juicy, and bright with citrus — Pan Fried Cod with Citrus Basil Butter Sauce is the kind of weeknight dinner that feels special without demanding hours in the kitchen. This dish balances a crisp, pan-seared exterior on the cod with a silky, slightly sweet butter sauce infused with orange, lemon, and fresh basil. Fun fact: citrus and butter have been married in classic European sauces for centuries, but adding basil gives it a sunny, slightly peppery twist that feels surprisingly modern.

This recipe is special because it’s simple, quick, and family-friendly. You’ll spend minimal time prepping yet get a restaurant-quality plate that pleases picky eaters and seafood lovers alike. If you enjoy quick seafood dinners, try our baked salmon in foil with asparagus and garlic lemon butter sauce for another easy weeknight option. Read on, and I promise you’ll be excited to cook this tonight.

What is Pan Fried Cod with Citrus Basil Butter Sauce?

What’s in a name? Pan Fried Cod with Citrus Basil Butter Sauce sounds like it was created by a chef with a granola bar in one hand and a lemon in the other — but don’t let the long name fool you. It’s simply flaky cod cooked in a skillet and finished with a bright, buttery sauce studded with citrus zest and fresh basil. Why might it be called that? Maybe someone once tried to impress a date and declared, half-joking, that “the way to a man’s heart is through his stomach.” Or maybe the basil insisted on getting credit. Either way, it’s delicious and easy — go on, try the recipe and see why the name fits.

Why You’ll Love This:

• Bright, balanced flavor: The citrus cuts through the richness of the butter and brings the cod’s delicate flavor forward. Fresh basil adds an herbaceous brightness that makes every bite pop.
• Economical and accessible: Cod is often more wallet-friendly than other seafood and this recipe uses pantry staples—olive oil, citrus, butter, and a little brown sugar—to elevate it.
• Quick and crowd-pleasing: Pan frying gives a lightly crisp exterior while the buttery sauce keeps the fish juicy — perfect for weeknights, date nights, or an easy family dinner.

If you like sauces that pair sweet and savory, try finishing a meal with a lighter dessert like our rhubarb cake with butter sauce. Ready to make it? Let’s walk through it.

How to Make:

Quick Overview

This recipe is deceptively simple: a short marinade, a quick pan-sear, and a buttery, citrus-forward sauce that reduces down and coats the fish. Prep time is minimal, the textures are contrasting (crispy outside, flaky inside), and the sauce is the standout element that ties everything together.

Prep time: 15 minutes (plus 1 hour marinating)
Cook time: 15 minutes
Total time: about 1 hour 30 minutes (including marinating)

Ingredients

2 (8 oz) white cod filets, patted dry
2 oranges — one for zest and juice, and one for thin slices and extra juice for the sauce
1 lemon, zested and juiced over the fish during marinating
1/2 cup olive oil, divided (1/4 cup for the marinade, 1/4 cup for pan-frying)
3 tbsp unsalted butter, divided (2 tbsp for the sauce, 1 tbsp to finish)
1 tsp light brown sugar, packed
Salt to taste (about 1/2 to 1 tsp, depending on preference)
Black pepper to taste (freshly ground preferred)
Fresh basil, shredded (about 2 tbsp shredded for the sauce plus extra leaves for garnish)

Directions

1. Place cod in a baking dish. Zest one orange and the lemon over the fish, squeeze their juice on top, and drizzle with 1/4 cup olive oil. Cover and let marinate for at least 1 hour in the refrigerator. This gentle citrus marinade infuses flavor without cooking the fish.
2. Preheat oven to 250°F (120°C). Heat the remaining 1/4 cup olive oil in an oven-safe sauté pan over medium heat until shimmering but not smoking.
3. Remove cod from marinade (reserve the marinade), season both sides with salt and pepper, and carefully place filets in the hot pan. Pan-fry over medium heat for 3-4 minutes on each side, or until a golden crust forms. Transfer the pan to the preheated oven to keep the fish warm while you make the sauce (about 5 minutes).
4. In another small pan over medium heat, melt 2 tbsp butter. Add 1 tsp light brown sugar, the reserved marinade, and the juice from the remaining orange slices. Bring to a boil, then reduce heat and simmer until the sauce reduces by about half and slightly thickens (about 4-6 minutes).
5. Stir in shredded basil and the remaining 1 tbsp butter until melted and the sauce is glossy. Taste and adjust salt and pepper if needed.
6. Remove cod from the oven, spoon the citrus basil butter sauce generously over each filet, and garnish with fresh basil leaves and orange slices.

What to Serve With

• Light citrusy salad: mixed greens with a lemon vinaigrette to echo the sauce
• Garlic roasted potatoes or buttery mashed potatoes for a comforting side
• Steamed asparagus or green beans for a fresh, crisp contrast
• A chilled glass of dry white wine (Sauvignon Blanc or Vermentino) or a sparkling water with lemon for a non-alcoholic pairing

Top Tips for Perfecting

• Pat the fish dry before searing to get a better crust. Excess moisture steams instead of sears.
• Don’t over-marinate: one hour is enough to add citrus flavor without “cooking” the fish.
• Use an oven-safe skillet so you can finish the fish in the oven without transferring and losing juices.
• If you can, use fresh basil — it brightens the sauce more than dried.
• If cod is unavailable, use haddock or halibut as a substitute, but adjust cooking times for thickness.
• Avoid boiling the sauce too long or you’ll lose the bright citrus notes; reduce gently until glossy.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 2 days in the refrigerator. The sauce may absorb into the fish, but flavors remain lovely.

Freezing: Cooked fish with sauce is not ideal for freezing due to texture changes; if necessary, freeze un-sauced cooked cod tightly wrapped for up to 1 month and thaw before reheating.

Reheating: Reheat gently in a 300°F oven on a baking sheet for 8–10 minutes until warmed through. Avoid microwaving if possible, as it can make the fish rubbery. If the sauce has thickened, warm it gently in a small pan with a splash of water or extra butter to loosen.

FAQs

Can I use frozen cod?
Yes. Thaw frozen cod in the refrigerator overnight and pat dry before marinating. Avoid microwaving to defrost.

How can I tell when cod is done?
Cooked cod flakes easily with a fork and is opaque throughout. Internal temperature should reach 145°F (63°C).

Can I make the sauce ahead of time?
You can make the sauce ahead and gently reheat it just before serving. Add a small knob of butter to refresh its silkiness when warming.

Is the brown sugar necessary?
The brown sugar adds a touch of caramelized sweetness that balances the citrus. You can omit it for a less sweet sauce, but the flavor will be slightly different.

What if I don’t have basil?
Parsley or chives can be used in a pinch, but basil provides a unique aroma that complements the citrus best.

Conclusion

Pan Fried Cod with Citrus Basil Butter Sauce is an easy yet impressive recipe that brings restaurant-quality flavor to your home table without fuss. It’s simple to prepare, budget-friendly, and perfect for families or small gatherings — the citrus-butter sauce elevates the mild cod into something memorable. If you want to explore another version of this classic pairing of bright citrus and buttery sauce, see this excellent adaptation at Pan Fried Cod in a Citrus Basil Butter Sauce – Foodness Gracious. Give it a try tonight and share it with someone you love — who knows, you might just prove that “the way to a man’s heart is through his stomach.”