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seared cod in a pan with lemon slices

Pan Fried Cod

An easy pan seared cod that is ready in less than 15 minutes!
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 5
Calories 163kcal
Author Ashley C.


  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne pepper
  • 1 (1 1/2 pound) cod fish fillet, cut into 5-6 equal pieces
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice


  • Stir the thyme, salt, pepper and cayenne pepper together in a small bowl.
  • Pat the fish dry them generously season them on both sides with the spice blend.
  • Heat the oil in a large skillet over medium heat then cook the fish for 2-3 minutes on both sides or until both sides turn a light golden color.
  • One minute before the fish is ready, pour in the lemon juice and let it cook off then serve with your favorite sides. Garnish with freshly copped parsley, if desired.


Storing: To store the leftovers, place them in an airtight container and refrigerate them for a maximum of three to four days.
Freezing: To freeze leftover fish properly so it doesn't lose flavor or texture, prepare the cod fillets as directed until they are fully cooked through. Allow them to cool completely before placing each piece into its own individual freezer-safe bag or container. Label and freeze for up to three months. When ready to eat, remove from the freezer and defrost in the refrigerator overnight. Reheat in a skillet over medium heat until heated through.


Calories: 163kcal | Carbohydrates: 1g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 59mg | Sodium: 306mg | Potassium: 571mg | Fiber: 1g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg