31 Delicious Cod Fish Skillet Creations

Savor the simplicity of skillet cooking with these 31 delicious cod fish creations! Whether you’re craving a quick weeknight dinner or a comforting meal that comes together in one pan, this collection has something for every home cook. Get ready to discover flavorful, fuss-free recipes that will make cod your new go-to protein—let’s dive in and find your next favorite dish!

Lemon Garlic Butter Skillet Cod

Yesterday, I was craving something light yet satisfying after a long day, and this lemon garlic butter skillet cod instantly came to mind—it’s my go-to when I want a restaurant-quality meal without the fuss. I love how the bright lemon cuts through the rich butter, and the garlic adds just the right amount of warmth. Plus, it all comes together in one pan, which means less cleanup and more time to relax with a glass of wine.

Ingredients

– 1 lb cod fillets (I always pat them dry with paper towels first to get that perfect sear)
– 3 tbsp unsalted butter (I use European-style for its creamier flavor)
– 4 garlic cloves, minced (fresh is key here—I avoid jarred for maximum punch)
– 1 lemon, juiced and zested (I zest it first to capture all the bright oils)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 1/4 cup fresh parsley, chopped (I grab it from my little herb garden)
– Salt and black pepper (I’m generous with the pepper for a subtle kick)

Instructions

1. Pat the cod fillets dry with paper towels on both sides, then season evenly with salt and black pepper.
2. Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place the cod fillets in the skillet skin-side down if they have skin, and cook for 4 minutes without moving them to develop a golden crust.
4. Flip the cod fillets carefully using a spatula and cook for another 3 minutes until the internal temperature reaches 145°F.
5. Transfer the cod to a plate and reduce the skillet heat to medium-low.
6. Add the unsalted butter to the skillet and let it melt completely, about 1 minute.
7. Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
8. Pour in the lemon juice and zest, stirring to combine with the butter and garlic.
9. Return the cod fillets to the skillet, spooning the sauce over them for 1 minute to warm through.
10. Sprinkle the chopped parsley over the cod just before serving.

Now, the cod flakes apart beautifully with a fork, and that buttery lemon sauce soaks into every bite. I love serving it over a bed of quinoa or with roasted asparagus to soak up the extra sauce—it’s a meal that feels fancy but is totally doable on a busy weeknight.

Mediterranean Skillet Cod with Olives and Tomatoes

Perfectly flaky cod nestled in a vibrant tomato and olive sauce has become my go-to weeknight dinner solution. I first discovered this Mediterranean skillet dish during a busy holiday season when I needed something both impressive and effortless. Now it’s my secret weapon for turning simple ingredients into a restaurant-quality meal in under 30 minutes.

Ingredients

• 4 (6-ounce) cod fillets – I always pat them dry thoroughly for that perfect sear
• 2 tablespoons extra virgin olive oil – my favorite brand comes from a small California producer
• 1 medium yellow onion, thinly sliced – sweet onions work beautifully here
• 3 garlic cloves, minced – fresh is essential, I keep mine in a ceramic garlic keeper
• 1 pint cherry tomatoes – I look for the mixed heirloom varieties when available
• 1/2 cup Kalamata olives, pitted – I buy them pitted to save time
• 1/4 cup dry white wine – I use whatever’s open from last night’s dinner
• 1 teaspoon dried oregano – rub it between your palms to release the oils
• 1/4 teaspoon red pepper flakes – adjust based on your heat preference
• 2 tablespoons fresh parsley, chopped – always added at the end for maximum freshness
• Salt and black pepper – I use about 1/2 teaspoon salt total divided throughout cooking

Instructions

1. Pat cod fillets completely dry with paper towels and season both sides with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place cod fillets skin-side up in the hot oil and cook undisturbed for 3 minutes until golden brown.
4. Flip cod carefully using a thin spatula and cook for 2 more minutes.
5. Transfer cod to a clean plate – it won’t be fully cooked through yet.
6. Add sliced onion to the same skillet and cook for 4 minutes, stirring occasionally, until softened.
7. Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
8. Add cherry tomatoes, olives, white wine, oregano, and red pepper flakes to the skillet.
9. Cook the tomato mixture for 6-8 minutes, stirring occasionally, until tomatoes begin to burst and release their juices.
10. Season the sauce with remaining 1/4 teaspoon salt and return cod fillets to the skillet.
11. Spoon some of the sauce over the cod and simmer for 3-4 minutes until fish flakes easily with a fork.
12. Remove skillet from heat and stir in fresh parsley.

Last night I served this over creamy polenta, and the way the tomato-olive sauce mingled with the cornmeal was absolutely divine. The cod becomes meltingly tender while maintaining its structure, and the briny olives cut through the sweet tomatoes perfectly. Leftovers (if you’re lucky enough to have any) make an incredible fish taco filling the next day.

Cajun Blackened Cod Skillet

Perfectly spiced and ready in under 20 minutes, this Cajun blackened cod skillet has become my go-to weeknight dinner when I’m craving something flavorful but don’t want to spend hours in the kitchen. I first discovered this method during a busy holiday season when time was tight but my taste buds demanded excitement.

Ingredients

• 4 cod fillets (about 6 oz each) – I always look for thick, firm fillets with that beautiful pearly white color
• 2 tbsp Cajun seasoning – my homemade blend beats store-bought every time, but use what you love
• 3 tbsp olive oil – extra virgin is my kitchen workhorse for its fruity notes
• 1 lemon – room temperature lemons release more juice, which I learned from my grandmother
• 2 tbsp butter – I prefer unsalted to control the seasoning myself
• 2 cloves garlic – freshly minced garlic makes all the difference compared to jarred
• 2 tbsp chopped fresh parsley – I grow mine in little pots on the windowsill

Instructions

1. Pat the cod fillets completely dry with paper towels on all sides.
2. Rub 1 tablespoon of olive oil evenly over all surfaces of each cod fillet.
3. Generously coat both sides of each fillet with Cajun seasoning, pressing gently to adhere.
4. Heat a large cast iron skillet over medium-high heat for 2 minutes until very hot.
5. Add remaining 2 tablespoons of olive oil to the hot skillet and swirl to coat.
6. Carefully place seasoned cod fillets in the hot skillet, leaving space between them.
7. Cook the cod undisturbed for 4 minutes until a dark crust forms on the bottom.
8. Flip each fillet using a thin spatula to maintain the crust.
9. Cook for another 3-4 minutes until the fish flakes easily with a fork.
10. Transfer the blackened cod to a clean plate using your spatula.
11. Reduce the skillet heat to medium-low and add the butter to the pan.
12. Add minced garlic to the butter and cook for 1 minute until fragrant but not browned.
13. Squeeze the juice from the lemon directly into the skillet.
14. Remove the skillet from heat and stir in the chopped fresh parsley.
15. Pour the lemon butter sauce over the plated cod fillets.

Last night I served this over creamy polenta, and the way the crispy crust gave way to tender, flaky fish was pure magic. The bold Cajun spices mellow beautifully with the bright lemon butter, creating layers of flavor that make this feel far more sophisticated than its quick preparation suggests. Leftovers (if you’re lucky enough to have any) make incredible fish tacos the next day with some crunchy slaw.

Skillet Cod with Creamy Spinach Sauce

Remember that time I discovered skillet cod at a tiny seaside restaurant in Maine? The chef shared his secret for keeping the fish moist while creating a luxurious sauce in the same pan, and I’ve been perfecting my version ever since. This skillet cod with creamy spinach sauce has become my go-to weeknight dinner that feels fancy enough for company but comes together in under 30 minutes.

Ingredients

• 1.5 lbs cod fillets (I always look for thick, firm pieces with that fresh ocean scent)
• 2 tbsp extra virgin olive oil (my trusty bottle lives right next to the stove)
• 3 cloves garlic, minced (freshly minced makes all the difference here)
• 5 oz fresh spinach (the pre-washed bags save so much time)
• 1 cup heavy cream (don’t skimp – this creates that dreamy sauce)
• 1/4 cup grated Parmesan cheese (I prefer the nuttiness of freshly grated)
• 1 tsp lemon juice (just a squeeze brightens everything up)
• 1/2 tsp paprika (smoked paprika adds wonderful depth)
• Salt and black pepper (I’m generous with the pepper in this dish)

Instructions

1. Pat the cod fillets completely dry with paper towels and season both sides generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place cod fillets in the hot skillet and cook undisturbed for 4 minutes until a golden crust forms on the bottom.
4. Flip the cod carefully using a thin spatula and cook for another 3 minutes until the fish flakes easily with a fork.
5. Transfer the cooked cod to a clean plate and cover loosely with foil to keep warm.
6. Reduce the heat to medium and add minced garlic to the same skillet, cooking for 30 seconds until fragrant.
7. Add the fresh spinach to the skillet and cook for 2 minutes, stirring constantly until wilted.
8. Pour in the heavy cream and sprinkle in the paprika, then bring to a gentle simmer.
9. Stir in the grated Parmesan cheese until fully melted and the sauce thickens slightly, about 2 minutes.
10. Add lemon juice to the sauce and stir to combine, then return the cod fillets to the skillet.
11. Spoon the creamy spinach sauce over the cod and cook for 1 minute to reheat the fish.

Zesty lemon cuts through the rich cream sauce while the cod maintains its delicate flakiness against the wilted spinach. I love serving this over creamy polenta to soak up every drop of sauce, or with crusty bread for dipping – it’s the kind of meal that makes ordinary Tuesday nights feel special.

Thai Coconut Curry Cod Skillet

Bustling weeknights call for meals that come together quickly but taste like they simmered for hours, which is exactly why this Thai coconut curry cod skillet has become my go-to. I first discovered this dish during a particularly chaotic Tuesday when my usual pasta routine felt uninspired, and now it’s in our regular rotation because it delivers restaurant-quality flavors with minimal cleanup. There’s something magical about how the creamy coconut milk embraces the flaky fish and vibrant vegetables.

Ingredients

– 1.5 lbs fresh cod fillets (I look for thick, pearly-white pieces without any fishy odor)
– 1 tbsp avocado oil (my high-smoke-point favorite for searing)
– 1 yellow onion, thinly sliced (sweet varieties work beautifully here)
– 3 garlic cloves, minced (freshly crushed releases the most aroma)
– 1 red bell pepper, sliced into strips (the vibrant color makes the dish pop)
– 1 tbsp red curry paste (I prefer Thai brands for authentic heat)
– 1 can (13.5 oz) full-fat coconut milk (shaken well before opening)
– 1 tbsp fish sauce (this salty-umami booster is non-negotiable)
– 1 tbsp fresh lime juice (squeezed right before using)
– 1/4 cup chopped fresh basil (Thai basil if you can find it)

Instructions

1. Pat the cod fillets completely dry with paper towels and season both sides generously with salt.
2. Heat avocado oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place cod fillets skin-side up in the hot oil and sear for 3 minutes until golden brown crust forms.
4. Carefully flip cod using a thin spatula and cook for 2 more minutes until opaque around edges.
5. Transfer cod to a clean plate using tongs, keeping any accumulated juices in the skillet.
6. Add sliced onion to the same skillet and sauté for 4 minutes until translucent and softened.
7. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
8. Add bell pepper strips and cook for 3 minutes until slightly tender but still crisp.
9. Push vegetables to one side and add red curry paste to the empty space.
10. Toast the curry paste for 30 seconds while stirring constantly to deepen its flavor.
11. Pour in coconut milk while scraping any browned bits from the skillet bottom.
12. Add fish sauce and bring the sauce to a gentle simmer over medium heat.
13. Reduce heat to low and return cod fillets to the skillet, spooning sauce over them.
14. Cover the skillet and cook for 5 minutes until cod flakes easily with a fork.
15. Remove from heat and stir in fresh lime juice and chopped basil.

Unbelievably tender cod practically melts into the creamy, aromatic curry that’s perfectly balanced between spicy, salty, and tangy. I love serving this over jasmine rice to soak up every drop of the coconut sauce, and sometimes I’ll top it with extra basil and a quick-pickled vegetable salad for crunch.

Honey Mustard Glazed Skillet Cod

Craving something that feels fancy but comes together in minutes? This honey mustard glazed skillet cod has been my weeknight hero lately—it’s the kind of dish that makes you feel like a gourmet chef without any of the stress. I first whipped it up during a busy Tuesday when takeout sounded tempting, but my wallet (and my desire for something wholesome) said otherwise.

Ingredients

– 1 lb fresh cod fillets (I look for firm, pearly-white fillets—thawed if frozen, patted dry with paper towels to help that gorgeous sear)
– 2 tbsp extra virgin olive oil (my go-to for its fruity kick, though avocado oil works if you’re searing at high heat)
– 2 tbsp Dijon mustard (smooth or grainy—I lean toward grainy for a bit of texture)
– 1 tbsp raw honey (local if you have it; it adds a floral note that balances the mustard’s tang)
– 1 tsp smoked paprika (this gives a subtle smokiness that makes the dish feel rustic)
– ½ tsp garlic powder (fresh minced garlic burns too easily here, so powder is my trusty shortcut)
– ¼ tsp black pepper (freshly cracked, please—it makes all the difference)
– ¼ tsp sea salt (I use fine sea salt for even distribution)
– 1 tbsp fresh lemon juice (squeezed right before using to keep it bright)
– 1 tbsp chopped fresh parsley (for garnish; it adds a pop of color and freshness)

Instructions

1. Pat the cod fillets completely dry with paper towels—this ensures a crisp sear instead of steaming.
2. In a small bowl, whisk together the Dijon mustard, honey, smoked paprika, garlic powder, black pepper, and sea salt until smooth.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1–2 minutes.
4. Place the cod fillets in the skillet skin-side down (if applicable) and sear for 3–4 minutes until the edges turn opaque.
5. Flip the fillets carefully using a spatula and cook for another 2 minutes.
6. Reduce the heat to low and brush the honey-mustard glaze evenly over the top of each fillet.
7. Cook for 1–2 more minutes until the glaze bubbles slightly and the cod flakes easily with a fork (internal temperature should reach 145°F).
8. Drizzle with fresh lemon juice and sprinkle chopped parsley over the top before serving. You’ll love how the flaky cod soaks up the sweet-and-tangy glaze, making each bite irresistibly moist. Try pairing it with quinoa or roasted asparagus for a complete meal that feels effortlessly elegant.

Spicy Skillet Cod with Chorizo and Chickpeas

Back when I lived near the coast, my fisherman neighbor would drop off fresh cod every Friday—this skillet dish became our favorite way to welcome the weekend. Between the smoky chorizo and creamy chickpeas, it’s the kind of one-pan wonder that makes weeknights feel special without any fuss.

Ingredients

• 1 lb cod fillets, skinless (I like thicker cuts—they hold up better to the bold flavors)
• 4 oz Spanish chorizo, sliced into ¼-inch coins (the cured kind, not raw—it crisps up beautifully)
• 1 (15 oz) can chickpeas, rinsed and drained (don’t skip rinsing—it removes that starchy can liquid)
• 1 small yellow onion, diced (I always keep mine in the fridge for longer freshness)
• 3 cloves garlic, minced (fresh is key here—no jarred stuff!)
• 1 tsp smoked paprika (my secret for instant depth)
• ½ tsp crushed red pepper flakes (adjust if you’re spice-shy)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• ¼ cup fresh parsley, chopped (tossed in at the end for a bright pop)
• Salt, just a pinch to layer the flavors

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat for 2 minutes until shimmering.
2. Add sliced chorizo and cook for 4–5 minutes, stirring occasionally, until edges crisp and oils release.
3. Stir in diced onion and sauté for 5 minutes until translucent and lightly golden.
4. Add minced garlic and cook for 1 minute until fragrant—don’t let it brown.
5. Sprinkle in smoked paprika, red pepper flakes, and a pinch of salt, toasting for 30 seconds to bloom the spices.
6. Fold in rinsed chickpeas and cook for 3 minutes, coating them in the spiced oil.
7. Push the chickpea mixture to the skillet’s edges, creating space in the center.
8. Place cod fillets in the center and sear for 3 minutes undisturbed to form a golden crust.
9. Flip cod gently and cook for another 3–4 minutes until flesh flakes easily with a fork.
10. Remove skillet from heat and stir in chopped parsley to wilt slightly.

Keep this dish rustic by serving it straight from the skillet—the cod stays tender, while the chickpeas soak up every bit of that smoky, spicy sauce. I love pairing it with crusty bread to swipe up the juices, or over couscous for a fuller meal.

Skillet Cod with Roasted Red Pepper Sauce

Yesterday, I was craving something light yet satisfying after a long day, and this skillet cod with roasted red pepper sauce totally hit the spot. There’s something so comforting about a one-pan meal that comes together in under 30 minutes, especially when it’s as vibrant and flavorful as this one.

Ingredients

• 1 lb cod fillets (I always look for thick, firm pieces—they hold up better in the skillet)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup roasted red peppers from a jar (drained and patted dry—this prevents a watery sauce)
• 2 garlic cloves, minced (fresh is key here for that punchy flavor)
• 1/2 cup heavy cream (it creates the creamiest, dreamiest sauce)
• 1 tsp smoked paprika (I love the smoky depth it adds)
• 1/4 tsp red pepper flakes (just enough for a subtle kick)
• 1/4 cup fresh parsley, chopped (for a bright finish)
• Salt and black pepper (I’m generous with both to season every layer)

Instructions

1. Pat the cod fillets completely dry with paper towels, then season both sides generously with salt and black pepper.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Place the cod fillets in the skillet skin-side up (if they have skin) and cook for 3–4 minutes until the bottom is golden brown and releases easily from the pan.
4. Flip the cod carefully using a spatula and cook for another 2–3 minutes until opaque and flaky, then transfer to a plate.
5. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet.
6. Add the minced garlic and sauté for 30–45 seconds until fragrant but not browned.
7. Stir in the roasted red peppers, smoked paprika, and red pepper flakes, cooking for 1 minute to warm through.
8. Pour in the heavy cream, bring to a gentle simmer, and cook for 2–3 minutes until the sauce thickens slightly.
9. Return the cod fillets to the skillet, spooning the sauce over the top, and heat for 1–2 minutes until warmed through.
10. Remove from heat and stir in the chopped parsley.

Really, the flaky cod just melts in your mouth against that creamy, smoky sauce. I love serving this over a bed of quinoa or with crusty bread to soak up every last bit—it’s a weeknight winner that feels special enough for company.

Pesto Skillet Cod with Zucchini Noodles

Vivid memories of summer herb gardens always inspire me to create light, flavorful dishes that come together quickly on busy weeknights. I developed this pesto skillet cod with zucchini noodles when I needed something healthy but satisfying after a long day at work, and it’s become my go-to when I want to feel nourished without spending hours in the kitchen. The combination of flaky white fish and fresh zucchini just feels like a hug in a bowl.

Ingredients

– 1 lb cod fillets (I always look for thick, firm pieces that won’t fall apart)
– 2 medium zucchini (about 1 lb total – I prefer them on the smaller side for sweeter flavor)
– ¼ cup prepared basil pesto (I use my homemade version, but store-bought works perfectly)
– 2 tbsp extra virgin olive oil (this is my absolute go-to for sautéing)
– 2 cloves garlic, minced (freshly minced makes all the difference)
– ½ tsp salt (I use fine sea salt for even distribution)
– ¼ tsp black pepper (freshly cracked gives the best flavor)
– 1 tbsp lemon juice (squeezed right before using for maximum brightness)

Instructions

1. Pat the cod fillets completely dry with paper towels on both sides.
2. Season both sides of the cod fillets evenly with salt and black pepper.
3. Use a spiralizer to create zucchini noodles from both zucchini, placing them in a bowl.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat for 1 minute until shimmering.
5. Place the seasoned cod fillets in the hot skillet skin-side down if they have skin.
6. Cook the cod for 3-4 minutes without moving until the bottom develops a golden-brown crust.
7. Carefully flip each cod fillet using a thin spatula.
8. Cook for another 2-3 minutes until the fish flakes easily with a fork and reaches 145°F internally.
9. Transfer the cooked cod to a clean plate and cover loosely with foil.
10. Reduce the skillet heat to medium and add the remaining 1 tablespoon of olive oil.
11. Add the minced garlic to the skillet and cook for 30 seconds until fragrant but not browned.
12. Add the zucchini noodles to the skillet and toss to coat with the garlic oil.
13. Sauté the zucchini noodles for 2-3 minutes, tossing frequently, until just tender but still slightly crisp.
14. Remove the skillet from heat and stir in the pesto and lemon juice until well combined.
15. Return the cooked cod fillets to the skillet, nestling them into the zucchini noodles.

The flaky cod practically melts in your mouth against the slight crunch of zucchini noodles, while the pesto adds that herby punch that makes every bite interesting. I love serving this directly from the skillet at the table with an extra squeeze of lemon over the top – it makes for such a beautiful, rustic presentation that always impresses dinner guests.

Skillet Cod with Heirloom Tomatoes and Basil

Having just returned from the farmers market with these gorgeous heirloom tomatoes, I knew exactly what to make for dinner tonight. There’s something so satisfying about creating a complete meal in one skillet, especially on busy weeknights when cleanup time matters just as much as cooking time.

Ingredients

• 4 (6-ounce) cod fillets – I always ask my fishmonger for the thickest cuts available
• 2 cups chopped heirloom tomatoes – these colorful gems are worth the splurge
• 1/4 cup fresh basil leaves – torn by hand to preserve their delicate oils
• 3 tablespoons extra virgin olive oil – my go-to for its fruity notes
• 2 cloves garlic – thinly sliced, never minced for this recipe
• 1/2 teaspoon kosher salt – I prefer Diamond Crystal for its lighter texture
• 1/4 teaspoon black pepper – freshly cracked makes all the difference
• 1 tablespoon lemon juice – squeezed right before using to keep it bright

Instructions

1. Pat the cod fillets completely dry with paper towels to ensure a beautiful sear.
2. Season both sides of the cod with kosher salt and black pepper.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
4. Place the cod fillets skin-side up in the hot skillet and cook for 4 minutes without moving them.
5. Carefully flip the cod using a thin spatula and cook for another 3 minutes until the flesh flakes easily.
6. Transfer the cooked cod to a clean plate and tent with foil to keep warm.
7. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet.
8. Add the sliced garlic and cook for 30 seconds until fragrant but not browned.
9. Tip: Watch the garlic closely as it can burn quickly and turn bitter.
10. Add the chopped heirloom tomatoes to the skillet and cook for 2 minutes until they begin to soften.
11. Sprinkle the tomato mixture with a pinch of salt to help release their juices.
12. Tip: Don’t overcook the tomatoes – you want them to maintain some texture.
13. Remove the skillet from heat and stir in the torn basil leaves and lemon juice.
14. Tip: Adding the basil off the heat preserves its fresh flavor and vibrant color.
15. Return the cod fillets to the skillet, nestling them into the tomato mixture.
16. Spoon some of the tomato-basil sauce over the cod before serving.

Flaky cod practically melts against the burst tomatoes, while the basil adds this incredible freshness that cuts through the richness. I love serving this over creamy polenta to soak up every bit of the vibrant sauce, though crusty bread works just as well for those impromptu dinners.

Moroccan Spiced Skillet Cod with Couscous

Just last week, I found myself craving something that felt both comforting and adventurous—a dish that could transport my taste buds without requiring a passport. Moroccan Spiced Skillet Cod with Couscous was my answer, and let me tell you, it’s become my new weeknight hero.

Ingredients

• 1 lb cod fillets (I always look for thick, firm pieces—they hold up better in the skillet)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp smoked paprika (it adds that warm, smoky depth I love)
• 1/2 tsp ground cumin (toasted lightly in a dry pan first—trust me, it makes a difference)
• 1/4 tsp cayenne pepper (just enough for a gentle kick)
• 1 cup couscous (the quick-cooking kind is perfect for busy evenings)
• 1 1/4 cups vegetable broth (homemade if I have it, but store-bought works too)
• 1 lemon (I always zest it before juicing—no waste!)
• 2 cloves garlic, minced (freshly minced, never jarred—it’s worth the extra minute)
• 1/4 cup chopped fresh parsley (for that bright, herby finish)

Instructions

1. Pat the cod fillets completely dry with paper towels to ensure a crisp sear.
2. In a small bowl, mix smoked paprika, cumin, and cayenne pepper, then rub the spice blend evenly over both sides of the cod.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
4. Place the cod in the skillet and cook for 3–4 minutes, until the bottom is golden brown and releases easily from the pan.
5. Flip the cod and cook for another 2–3 minutes, until the flesh is opaque and flakes gently with a fork.
6. Transfer the cod to a plate and cover loosely with foil to keep warm.
7. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet.
8. Sauté the minced garlic for 30 seconds, just until fragrant but not browned.
9. Pour in the vegetable broth and bring it to a simmer, scraping up any browned bits from the bottom of the pan.
10. Stir in the couscous, remove the skillet from the heat, cover, and let it sit for 5 minutes to absorb the liquid.
11. Fluff the couscous with a fork, then stir in the lemon zest, lemon juice, and chopped parsley.
12. Season the couscous with a pinch of salt if needed, though the broth usually provides enough flavor.

This dish delivers tender, flaky cod with a smoky-spiced crust, paired with fluffy couscous that soaks up all the pan juices. The lemon and parsley brighten everything up, making it feel fresh yet deeply satisfying. Try serving it with a simple side of roasted carrots or over a bed of greens for a complete meal that’s as versatile as it is delicious.

Ginger Soy Skillet Cod with Bok Choy

Nothing beats coming home to a skillet meal that comes together in under 30 minutes, especially after a long day chasing my toddler around the playground. This ginger soy skillet cod with bok choy has become my go-to weeknight dinner—it’s healthy, flavorful, and makes cleanup a breeze since everything cooks in one pan. I love how the aromatic ginger and savory soy sauce transform simple cod into something truly special.

Ingredients

• 1 lb cod fillets (I always look for thick, firm pieces—they hold up better in the skillet)
• 2 heads baby bok choy (rinsed well—those leafy crevices love hiding dirt!)
• 3 cloves garlic, minced (fresh is key here, not the jarred stuff)
• 1 tbsp freshly grated ginger (I keep a knob in the freezer for easy grating)
• 3 tbsp soy sauce (I use reduced-sodium to control the saltiness)
• 1 tbsp honey (local if I have it—it adds a lovely floral note)
• 1 tbsp rice vinegar (that tang balances the richness perfectly)
• 1 tbsp sesame oil (toasted sesame oil is non-negotiable for that nutty flavor)
• 2 tbsp avocado oil (my high-smoke-point favorite for searing)
• 2 scallions, sliced (reserve the green parts for garnish)
• 1 tsp sesame seeds (for that final crunchy sprinkle)

Instructions

1. Pat the cod fillets completely dry with paper towels—this ensures a beautiful sear instead of steaming.
2. Season both sides of the cod lightly with black pepper (I skip salt since the soy sauce adds plenty).
3. Heat avocado oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place cod fillets in the hot skillet and cook undisturbed for 3 minutes to form a golden crust.
5. Flip cod carefully with a spatula and cook for another 2 minutes until opaque around the edges.
6. Transfer cod to a clean plate—it will finish cooking later (this prevents overcooking).
7. Add bok choy to the same skillet, cut side down, and cook for 2 minutes until lightly charred.
8. Flip bok choy and cook for 1 more minute until stems are tender-crisp.
9. Push bok choy to one side and add garlic and ginger to the empty space.
10. Cook garlic and ginger for 30 seconds until fragrant (watch closely—burnt garlic tastes bitter).
11. Pour in soy sauce, honey, and rice vinegar, stirring to combine with the aromatics.
12. Return cod fillets to the skillet, spooning sauce over them.
13. Reduce heat to low, cover skillet, and simmer for 3 minutes until cod flakes easily with a fork.
14. Drizzle sesame oil over everything and garnish with scallions and sesame seeds.

Unbelievably tender cod flakes apart at the slightest pressure, while the bok choy retains a satisfying crunch. The sauce—salty, sweet, and gingery—soaks into every bite, especially when served over fluffy jasmine rice. Leftovers (if you’re lucky enough to have any) make fantastic fish tacos the next day with a squeeze of lime.

Skillet Cod with Artichoke Hearts and Sun-dried Tomatoes

Diving into my skillet always feels like coming home, especially when I’m whipping up this Mediterranean-inspired cod dish that became a weeknight favorite after my trip to Italy last spring. There’s something magical about how the briny artichokes and sweet sun-dried tomatoes mingle with the flaky fish—it’s the kind of meal that makes you feel fancy without the fuss.

Ingredients

– 1.5 lbs fresh cod fillets (I always ask my fishmonger for the thickest cuts—they hold up better)
– 1 cup marinated artichoke hearts, drained but not rinsed (that flavorful oil is gold!)
– 1/2 cup oil-packed sun-dried tomatoes, thinly sliced (I save the oil for cooking)
– 3 tbsp extra virgin olive oil (my go-to for that fruity finish)
– 4 garlic cloves, minced (fresh only—the jarred stuff just doesn’t compare)
– 1/2 cup dry white wine (I use whatever’s open, usually Sauvignon Blanc)
– 1 lemon, juiced (room temp rolls give you more juice)
– 1/4 cup fresh parsley, chopped (curly holds its texture better than flat-leaf)
– 1/2 tsp red pepper flakes (adjustable, but I love the subtle heat)

Instructions

1. Pat the cod fillets completely dry with paper towels and season both sides generously with salt and pepper.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Carefully place cod fillets in the hot skillet and cook undisturbed for 4 minutes until a golden crust forms on the bottom.
4. Flip the cod using a thin spatula and cook for another 3 minutes until opaque throughout, then transfer to a plate.
5. Reduce heat to medium and add the remaining tablespoon of olive oil to the same skillet.
6. Add minced garlic and red pepper flakes, stirring constantly for 45 seconds until fragrant but not browned.
7. Pour in white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.
8. Simmer the wine for 2 minutes until reduced by half, letting the alcohol cook off.
9. Add artichoke hearts and sun-dried tomatoes, stirring to coat and heating through for 2 minutes.
10. Return the cod fillets to the skillet, nestling them among the vegetables.
11. Drizzle lemon juice over everything and let the flavors meld for 1 final minute off the heat.
12. Sprinkle with fresh parsley just before serving.

Creamy artichoke hearts and chewy sun-dried tomatoes create the most delightful textural contrast against the moist, flaky cod. The pan sauce soaks beautifully into crusty bread or polenta—I love serving it family-style right from the skillet with extra lemon wedges for squeezing over each portion.

Skillet Cod with Avocado Salsa

Recently, I discovered this skillet cod recipe during a busy week when I needed something healthy but didn’t want to sacrifice flavor—it’s become my go-to for quick, impressive dinners that make me feel like I’ve got my life together, even when I really don’t.

Ingredients

– 1 lb cod fillets (I always look for thick, firm pieces—they hold up better in the skillet)
– 2 tbsp extra virgin olive oil (my kitchen staple for that fruity, rich base)
– 1 tsp smoked paprika (this adds such a warm, smoky depth—don’t skip it!)
– 1/2 tsp garlic powder (I keep this handy for quick seasoning)
– 1 ripe avocado, diced (go for one that yields slightly to pressure)
– 1/4 cup red onion, finely chopped (I like the sharp bite it brings)
– 2 tbsp fresh lime juice (freshly squeezed makes all the difference)
– 2 tbsp chopped cilantro (if you’re not a fan, parsley works too)
– Salt, to taste (I use about 1/2 tsp total, divided)

Instructions

1. Pat the cod fillets completely dry with paper towels—this helps them sear nicely instead of steaming.
2. Rub both sides of the fillets evenly with 1 tablespoon of olive oil, smoked paprika, garlic powder, and 1/4 teaspoon of salt.
3. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the cod fillets in the hot skillet and cook for 4–5 minutes, until the edges turn opaque and the bottom develops a golden crust.
5. Flip the cod carefully using a spatula and cook for another 3–4 minutes, until the flesh flakes easily with a fork and is white throughout.
6. While the cod cooks, combine the diced avocado, red onion, lime juice, cilantro, and remaining 1/4 teaspoon of salt in a small bowl—gently mix to avoid mashing the avocado.
7. Transfer the cooked cod to plates and top generously with the avocado salsa. Last night, I served this over a bed of quinoa and loved how the flaky, mild cod paired with the creamy, zesty salsa—it’s a bright, satisfying meal that feels both light and indulgent.

Skillet Cod with Lemon Dill Sauce

Sometimes the simplest dinners are the ones that feel most luxurious, and this skillet cod has become my go-to weeknight showstopper. I first made this for friends last summer when I needed something impressive but low-fuss, and now it’s in my regular rotation—especially when I want to feel fancy without the cleanup nightmare of multiple pans.

Ingredients

– 1.5 lbs cod fillets (I look for thick, even pieces—they hold up better in the skillet) – 3 tbsp extra virgin olive oil (my everyday bottle works perfectly here) – 2 medium lemons (one for juicing, one for thin slices—I roll them on the counter first to get more juice) – 3 garlic cloves, minced (fresh is key—I avoid the jarred stuff for this recipe) – 1/4 cup fresh dill, chopped (don’t skimp—the frilly tops are my favorite part) – 1/2 cup heavy cream (it makes the sauce silky and rich) – 1/2 cup chicken broth (low-sodium lets me control the saltiness) – Salt and black pepper (I use a coarse sea salt for finishing)

Instructions

1. Pat the cod fillets completely dry with paper towels—this helps them sear nicely instead of steaming. 2. Season both sides of the cod generously with salt and black pepper. 3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. 4. Place the cod fillets in the skillet and cook for 3–4 minutes until the edges turn opaque and the bottom is golden. 5. Flip the cod carefully with a spatula and cook for another 3 minutes until firm but still slightly translucent in the center. 6. Transfer the cod to a plate and cover loosely with foil to keep warm. 7. Reduce the skillet heat to medium and add the remaining 1 tablespoon of olive oil. 8. Add the minced garlic and sauté for 30 seconds until fragrant but not browned. 9. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the pan—this adds so much flavor to the sauce. 10. Stir in the heavy cream and simmer for 2 minutes until slightly thickened. 11. Add the fresh dill and juice from one lemon, stirring to combine. 12. Return the cod to the skillet, spooning the sauce over the top, and warm for 1 minute. 13. Garnish with thin lemon slices and extra dill before serving. Nothing beats the flaky, tender cod against that creamy, bright sauce—it’s cozy enough for a chilly evening but still feels light. I love serving it over a pile of garlicky mashed potatoes or with crusty bread to soak up every last drop of that lemon-dill goodness.

Skillet Cod with Herb Butter

My husband and I discovered this skillet cod recipe during a cozy winter weekend in Maine, and it’s become our go-to comfort meal ever since. There’s something magical about how the herb butter melts over the flaky fish, creating a restaurant-quality dish right in our own kitchen.

Ingredients

– 1.5 lbs cod fillets (I always look for thick, center-cut pieces for even cooking)
– 4 tbsp unsalted butter (I prefer European-style for its richer flavor)
– 2 tbsp fresh parsley, finely chopped (from my little kitchen herb garden)
– 1 tbsp fresh dill, chopped (dried just doesn’t give the same bright flavor)
– 2 cloves garlic, minced (fresh is essential here – no jarred stuff!)
– 1 lemon (I like Meyer lemons when they’re in season)
– 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
– 1/2 tsp salt (I use fine sea salt for even distribution)
– 1/4 tsp black pepper, freshly ground

Instructions

1. Pat the cod fillets completely dry with paper towels – this ensures a beautiful sear instead of steaming.
2. Season both sides of the cod evenly with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place cod fillets in the hot skillet, presentation side down.
5. Cook for 4-5 minutes without moving until the bottom develops a golden-brown crust.
6. Gently flip each fillet using a thin spatula – tip: wait for the fish to release easily from the pan.
7. Cook for another 3-4 minutes until the internal temperature reaches 145°F.
8. Transfer cod to a warm plate while you make the herb butter.
9. Reduce heat to medium and add butter to the same skillet.
10. Cook butter for 1 minute until it starts to bubble and smell nutty.
11. Add minced garlic and cook for 30 seconds until fragrant but not browned.
12. Stir in chopped parsley and dill, cooking for just 15 seconds to release their oils.
13. Squeeze in juice from half the lemon, stirring to combine.
14. Return cod to the skillet and spoon the herb butter sauce over each fillet.
15. Remove from heat and let rest for 2 minutes to absorb flavors.

Zesty lemon and fragrant herbs transform simple cod into something extraordinary. The fish stays remarkably moist while developing that perfect seared crust, and the herb butter creates a sauce that’s fantastic for dipping crusty bread. I love serving this over creamy polenta or with roasted asparagus to soak up every last drop of that glorious butter sauce.

Skillet Cod with Sautéed Garlic Asparagus

Keeping weeknight dinners exciting yet simple is my constant kitchen quest, and this skillet cod with garlic asparagus has become my go-to solution when I want something elegant but don’t have hours to spend cooking—it’s the dish I make when friends unexpectedly drop by and I need to impress without stress.

Ingredients

– 1.5 lbs fresh cod fillets (I look for thick cuts about 1-inch thick for even cooking)
– 1 bunch asparagus, about 1 lb (snap off the woody ends—they naturally break where they should)
– 4 cloves garlic, minced (freshly minced makes all the difference here)
– 3 tbsp extra virgin olive oil (my go-to for its fruity flavor)
– 2 tbsp unsalted butter (I always keep mine cold until needed)
– 1 lemon, cut into wedges (room temp lemons yield more juice)
– 1 tsp kosher salt (I prefer the texture over table salt)
– ½ tsp black pepper, freshly ground

Instructions

1. Pat the cod fillets completely dry with paper towels on both sides.
2. Season both sides of the cod evenly with ¾ teaspoon kosher salt and ¼ teaspoon black pepper.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place cod fillets in the hot skillet skin-side up and cook undisturbed for 4 minutes until golden brown.
5. Carefully flip each fillet using a thin spatula and cook for another 3-4 minutes until flesh flakes easily with a fork.
6. Transfer cooked cod to a clean plate and cover loosely with foil to keep warm.
7. Add remaining 1 tablespoon olive oil to the same skillet over medium heat.
8. Add asparagus spears and sauté for 5 minutes, tossing occasionally until bright green and slightly tender.
9. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
10. Add butter to the skillet and swirl until melted and bubbling, about 30 seconds.
11. Return cod fillets to the skillet and spoon the garlic-butter sauce over everything.
12. Squeeze two lemon wedges over the dish before serving. Really let the flaky cod soak up that garlicky butter sauce—the contrast between the tender fish and crisp-tender asparagus makes each bite interesting. I love serving this directly from the skillet at the table with extra lemon wedges for squeezing, and sometimes I’ll scatter some chopped parsley over the top for a fresh pop of color.

Conclusion

Kitchens across North America have discovered the incredible versatility of cod with these 31 skillet creations! From quick weeknight dinners to impressive weekend meals, there’s something for every home cook. We’d love to hear which recipes become your favorites—drop us a comment below and share your cooking adventures by pinning this article to your Pinterest boards!