This is a classic meunière-style dish with cod—lightly coated in flour, pan-seared, and finished with a refreshing lemon butter sauce. The cod remains tender and fluffy without falling apart, and the sauce has just the right balance of rich and bright notes.
In Japan, cod meunière is a beloved home-style dish. It’s quick to make, elegant enough for dinner guests, and pairs beautifully with simple sides like sautéed spinach or steamed potatoes.
The key to success is in the cooking method adding the fish to a cold pan and using low heat helps prevent it from losing moisture and shrinking, while keeping the fillets perfectly plump.
20 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 7 oz fresh cod fillets
- salt and pepper, to taste
- 1 tbsp. all-purpose flour
- 1 tbsp. olive oil
- 1 1/2 tbsp. butter (salted)
- A2 tsp. lemon juice
- A1/4 tsp. sugar
INSTRUCTIONS
- 1
Rinse the cod fillets under cold water and pat dry with paper towels. Sprinkle lightly with salt and pepper. Let rest for 10 minutes.
- 2
Pat dry again to remove any moisture.
- 3
Dredge the fillets evenly in flour, shaking off excess.
- 4
Place olive oil in a skillet and arrange the cod skin-side down in the oil before turning on the heat.
- 5
Cook over low heat for 5–7 minutes until golden. Blot excess oil with a paper towel.
- 6
Gently flip, add the butter, and tilt the pan slightly, spooning melted butter over the fish several times as it cooks. Continue for 2–3 minutes, then remove from the pan.
- 7
To the remaining butter in the pan, add A ingredients (lemon juice and sugar) and stir to create the sauce.
- 8
Plate the fish skin-side up (the side cooked first) and drizzle with the sauce. Serve with sautéed spinach, steamed potatoes, or your choice of vegetables.
RecipeID
414
Tips & Notes
Fresh cod can be swapped with salmon. Add a splash of soy sauce to the lemon butter for an extra layer of flavor.
Washing the cod and seasoning with salt before patting it dry removes any unwanted fishiness.
Start cooking the cod in a cold pan and keep the heat low for a plump, tender finish.
Recommended sides: spinach, potatoes, tomatoes, or carrots for added color.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.