Pan-Seared Cod with Muskegon Lake Herb Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pan-seared cod fillets finished with a fragrant herb butter inspired by the fresh waters of Muskegon Lake. This 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 4 280 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.

Frequently asked questions

How long does Pan-Seared Cod with Muskegon Lake Herb Butter take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Cod with Muskegon Lake Herb Butter?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Cod with Muskegon Lake Herb Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Cod with Muskegon Lake Herb Butter for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What should I serve with Pan-Seared Cod with Muskegon Lake Herb Butter?

Serve it with a simple grain (rice, quinoa, or crusty bread), a quick green salad, and a steamed or roasted vegetable. Tap "Plan a meal with the AI" above for dish-specific pairings based on what you have on hand.

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