I love how Garlic Herb Cod Strips with Creamy Lemon Sauce turn a simple fish fillet into a weeknight winner with bright, tangy creaminess and crisp, herb-coated edges. I first tested this method after wanting a fast dinner that felt special, and it reliably delivers flaky cod with a sauce that brightens every bite. If you enjoy pan-seared fish with a rich sauce, you might also like this creamy cod and potatoes skillet for a cozy variation.
Why Make This Recipe
- Fast: Ready in about 25–30 minutes, perfect for busy weeknights.
- Flavorful: Garlic, fresh herbs, and lemon give the cod bright, balanced flavors.
- Healthy: Cod is a lean white fish that’s high in protein and low in calories.
- Versatile: Works as a light main or dressed up for guests.
- Personal insight: I love this recipe because the crispy strips contrast so well with the silky lemon sauce — it feels restaurant-worthy with minimal fuss.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 12–15 minutes
- Total time: 22–25 minutes
- Servings: 4 (about 4–5 oz cod per person)
- Difficulty: Easy
- Method: Quick pan-sear of lightly coated cod strips, then finish with a stovetop creamy lemon-garlic sauce made in the same skillet.
My Experience Making This Recipe
I tested this several times using both fresh and thawed frozen cod to find the best texture and timing. I learned that trimming into uniform strips and patting the fish dry makes a huge difference in browning and crispness. Also, finishing the sauce off the heat keeps it silky instead of breaking.
How to Make Garlic Herb Cod Strips with Creamy Lemon Sauce
Start by cutting 1 lb cod into 12–16 uniform strips, patting them very dry, and seasoning with salt and pepper. Dredge in a mix of 1/3 cup flour, 1/3 cup panko, 1 tsp dried parsley, and 1/2 tsp garlic powder, then pan-sear in 2 tbsp olive oil + 1 tbsp butter over medium-high heat (about 375°F surface temp) until golden — 2–3 minutes per side. For the sauce, sauté 2 cloves minced garlic in 1 tbsp butter, add 1/2 cup heavy cream, 2 tbsp lemon juice, 1 tsp lemon zest, and 2 tbsp chopped fresh parsley; simmer gently for 2–3 minutes until slightly thickened, then return the fish to coat. If you like creamy sauce techniques from other dishes, I often refer to the balance used in this creamy Cajun chicken rigatoni when judging sauce consistency.
Expert Tips for Success
- Pat the cod completely dry and chill 10 minutes after coating to help the crust adhere and crisp. I do this every time for consistent results.
- Use a heavy-bottomed nonstick or stainless skillet and preheat it; a 10–12 inch skillet gives even browning.
- Cook fish to 125–130°F internal (remove from heat and let carry over to 135°F) to avoid overcooking; cod continues to firm after resting.
- Keep the sauce gently simmering — high heat can make cream separate. For stable emulsions, whisk in 1 tsp Dijon mustard if needed. This mirrors the cream-handling in many pasta sauces like this garlic mozzarella sauce for pasta.
- If you want extra crunch, finish the strips under a hot broiler for 30–60 seconds on a lined sheet after searing.
How to Serve Garlic Herb Cod Strips with Creamy Lemon Sauce
- Classic: Serve over steamed rice or buttery mashed potatoes to soak up the lemon sauce. I often use herbed mashed potatoes for a comforting plate.
- Light: Place on a bed of wilted spinach or arugula dressed with a splash of olive oil and lemon. This echoes rich-and-green pairings from dishes like creamy Cajun chicken spaghetti.
- Entertaining: Arrange strips on a platter, drizzle sauce, sprinkle extra parsley and lemon zest, and serve with lemon wedges for guests.
- Garnish tip: Finish with flaky sea salt and a little extra lemon zest for brightness and texture.
Storage and Reheating Guide
Refrigerate leftover cod and sauce in separate airtight containers for up to 3 days. If you must freeze, freeze the cooked cod (without sauce) in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Thaw overnight in the fridge before reheating. Reheat the cod in a 350°F oven for 8–10 minutes (covered), then uncover and broil 30–60 seconds to re-crisp. Warm the sauce gently on low with a splash of milk or cream, whisking to recombine.
Recipe Variations
- Gluten-free: Use 1/3 cup rice flour or a 1:1 gluten-free flour and gluten-free panko. I’ve had great results with brown rice panko for crunch.
- Dairy-free: Substitute butter with olive oil and use full-fat coconut cream or a cashew cream (blend 1/2 cup soaked cashews + 1/4 cup water) for the sauce.
- Spicy herb: Add 1/2 tsp smoked paprika and a pinch of cayenne to the dredge for a smoky kick.
- One-pan pasta twist: Toss the strips and sauce with cooked spaghetti or garlic-butter noodles for a hearty weeknight meal inspired by dishes like this creamy garlic butter spaghetti.
Nutritional Highlights
- High in lean protein: Cod provides about 20 g protein per 4 oz serving, helping keep meals satisfying.
- Low in saturated fat if you use minimal butter or swap for olive oil.
- Allergens: Contains fish and typically dairy and gluten unless adapted; adjust for allergies accordingly.
- Portion guidance: Aim for 4–6 oz cooked fish per adult for a main course.
Troubleshooting Common Issues
- Soggy coating: If your crust becomes soggy, the pan was likely overcrowded or not hot enough. Cook in batches and keep the surface at medium-high.
- Sauce breaks or separates: Reduce heat, whisk in a small splash of warm cream or a teaspoon of Dijon mustard to re-emulsify, and avoid boiling the sauce.
- Fish overcooks and becomes dry: Use an instant-read thermometer and remove the fish at 125–130°F, allowing carryover cooking to 135°F for tender flakes.
Frequently Asked Questions
Q1: Can I use frozen cod and how should I thaw it?
A1: Yes — thaw overnight in the refrigerator for best texture. If you need to speed it up, place the sealed fillets in a bowl of cold water for 20–30 minutes, changing the water once. Pat completely dry before seasoning and dredging to ensure the coating sticks and crisps.
Q2: How can I thicken the creamy lemon sauce without making it heavy?
A2: Simmer the sauce gently to reduce it by 1–2 minutes, and finish with a small slurry (1 tsp cornstarch mixed with 1 tbsp cold water) whisked in if needed. You can also whisk in a teaspoon of Dijon mustard, which thickens slightly and adds emulsification without extra cream.
Q3: Can I prepare this recipe ahead for a dinner party?
A3: Prep steps like cutting the strips, dredging them, and making the sauce (cooled) can be done ahead. Store fish raw in the fridge for a few hours, then sear and finish the sauce just before guests arrive. Reheat the sauce gently and toss with freshly seared strips to serve warm.
Q4: What’s a good thermometer target for perfect cod?
A4: Aim for 125–130°F when you remove the cod from heat. The residual carryover will bring it closer to 135°F, which results in opaque, flaky, moist fish without dryness.
Garlic Herb Cod Strips with Creamy Lemon Sauce
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A quick and delicious recipe for crispy cod strips paired with a tangy creamy lemon sauce, perfect for busy weeknights.
Ingredients
- 1 lb cod
- 1/3 cup all-purpose flour
- 1/3 cup panko breadcrumbs
- 1 tsp dried parsley
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh parsley, chopped
Instructions
- Cut cod into 12–16 uniform strips and pat them dry. Season with salt and pepper.
- Dredge cod strips in a mix of flour, panko, dried parsley, and garlic powder.
- Heat olive oil and butter in a skillet over medium-high heat. Sear cod strips for 2–3 minutes on each side until golden brown.
- For the sauce, sauté minced garlic in butter, then add heavy cream, lemon juice, lemon zest, and fresh parsley. Simmer for 2–3 minutes until thickened.
- Return the fish to the skillet to coat with the sauce and serve.
Notes
Pat the cod dry for better crispness and chill after coating to ensure adherence of the crust.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 50mg