Pan-Seared Cod with Muskegon Lake Herb Butter

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pan-seared cod fillets finished with a fragrant herb butter inspired by the fresh waters of Muskegon Lake. This American-inspired seafood recipe, ready in about 25 minutes, pairs cod fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 cod fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
  3. Step 3: Place the cod fillets skin-side down (if skin on) and cook for 4-5 minutes without moving until the edges are crispy and golden.
  4. Step 4: Carefully flip the cod and cook the other side for 3 minutes until the fish is opaque and flakes easily.
  5. Step 5: Reduce heat to medium-low and add 4 tbsp unsalted butter, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh dill, 1 tbsp fresh lemon juice, and 2 minced garlic cloves to the pan.
  6. Step 6: Spoon the melted herb butter continuously over the cod for 1-2 minutes until fragrant and the butter thickens slightly, then remove from heat and serve immediately.

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