Crispy Lemon Garlic Butter Cod and Potatoes Tips, FAQ & printable recipe

Tips for success

For the crispiest crust, make sure the fish is very dry before adding it to the pan. Use paper towels to pat it thoroughly.

Also, let the pan heat up properly — if the oil is not shimmering, the fish will stick and won't brown. A heavy skillet distributes heat evenly and holds temperature well.

If you're cooking in batches, keep the finished pieces warm on a baking sheet in a low oven (200°F) while you cook the rest.

This prevents the fish from cooling down and keeps the crust crisp. Serve immediately with extra lemon wedges on the side for those who want more brightness.

Variations

• Spicy Lemon Butter: Add 1/2 teaspoon red pepper flakes or a minced fresh chili with the garlic for a spicy kick. The heat pairs well with the lemon and Parmesan.
• Herb Crusted: Mix the grated Parmesan with 1 tablespoon fresh thyme leaves and 1 tablespoon chopped rosemary. Press the mixture onto the fish before searing for an herbaceous crust.
• Cajun Style: Season the fish and potatoes with 1 tablespoon Cajun seasoning instead of salt and pepper. Finish with lemon and parsley as directed.
• Dairy-Free Version: Use olive oil instead of butter and omit the Parmesan. The fish will still be crispy and flavorful, with a lighter finish.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to restore crispness.

Freezer

Freeze cooked fish and potatoes in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.

Reheat

Reheat in a 350°F oven for 8-10 minutes, or in a skillet over medium heat until hot and crisp.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, place the fish and potatoes in a skillet over medium heat with a little butter or oil, and heat until warmed through and crisp. Avoid microwaving, as it will make the crust soggy.

You can slice the potatoes and grate the cheese up to a day ahead. Store the potato slices in water in the refrigerator to prevent browning, and keep the cheese in an airtight container.

The cod is best cooked fresh, but you can season it and pat it dry a few hours before cooking.

Serving ideas

Serve the crispy lemon garlic butter cod and potatoes straight from the pan for the best texture. Pair it with a simple green salad or steamed vegetables to round out the meal. A glass of crisp white wine, such as Sauvignon Blanc, complements the lemon and butter beautifully.

For a family-style presentation, transfer the fish and potatoes to a large platter and spoon any remaining garlic butter over the top. Garnish with extra parsley and lemon wedges. This dish is also delicious with a side of crusty bread to soak up the buttery sauce.

Frequently asked questions

Recipe card

Crispy Lemon Garlic Butter Cod and Potatoes

Prep 10 minCook 20 minTotal 30 minServes 4

Ingredients

• 1 1/2 lb whole white cod loin (skinless)
• 1 lb golden potatoes (such as Yukon Gold)
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 3 tbsp unsalted butter
• 4 cloves garlic, thinly sliced
• 1 large lemon, halved
• 1/4 cup fresh parsley, chopped
• 2 tbsp neutral oil (such as canola or grapeseed)
• kosher salt to taste
• freshly ground black pepper to taste

Instructions

1. Slice the whole white cod loin crosswise into thick fillets, about 1 to 1 1/2 inches thick. Pat the fillets dry with paper towels. Slice the golden potatoes into 1/4-inch thick rounds. Grate the Parmigiano-Reggiano finely on a box grater. Season the fish and potatoes generously with kosher salt and black pepper.
2. Place a large cast-iron or heavy skillet over medium-high heat. Add the neutral oil and 2 tablespoons of the butter. Swirl the pan as the butter melts and the oil shimmers. The pan is ready when the butter foams and the oil is hot but not smoking.
3. Carefully place the seasoned cod fillets and potato slices into the hot pan in a single layer, working in batches if needed. Do not overcrowd the pan. Sear without moving for 3 to 4 minutes, until a deep golden crust forms on the bottom. Flip the fish and potatoes with a fish spatula and cook for another 3 to 4 minutes, until the other side is golden and the fish is opaque and flakes easily.
4. Reduce the heat to medium-low. Add the remaining 1 tablespoon butter and the sliced garlic to the pan. Tilt the pan slightly and spoon the garlic butter over the fish and potatoes for about 1 minute, until the garlic is fragrant and the butter is sizzling. The fish should reach an internal temperature of 145°F (63°C).
5. Remove the pan from the heat. Scatter the freshly grated Parmesan cheese over the fish and potatoes. Sprinkle with the chopped parsley. Squeeze the fresh lemon juice over everything. Serve immediately while hot and crispy.

Contains: fish, milk

Estimated nutrition per serving

Calories

480

Protein

38 g

Carbohydrates

28 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.