This is one of those meals that feels like it belongs in a cozy little seaside bistro, yet I can have it on the table in under 30 minutes. The cod is crisp on the outside, flaky inside, and the creamy lemon pasta underneath soaks up all the flavors from the pan. It’s the kind of dinner that works on a Wednesday but still impresses guests on a Saturday.
Why I Love This Combination
Cod is a mild, meaty fish that’s easy to cook and pairs beautifully with bright, creamy sauces. The lemon keeps the richness of the cream in check, while the white wine and garlic give the dish a subtle depth. Served over pasta, it’s comforting but still fresh — exactly the balance I like in a seafood dinner.
Ingredients You’ll Need
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Cod fillets – Fresh or thawed, patted very dry for a crispy sear.
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Flour – Lightly coats the fish for extra texture and helps thicken the sauce.
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Salt & pepper – Simple seasoning that lets the fish shine.
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Olive oil + butter – A blend for great flavor and even browning without burning.
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Garlic – Freshly minced for the sauce.
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White wine – Dry and crisp; cooks down to add flavor without heaviness.
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Fresh lemon juice – Brightens the sauce and cuts the richness.
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Heavy cream – Creates a silky sauce for the pasta.
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Pasta water – Just a splash to loosen and bind the sauce.
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Parsley – Fresh and chopped, for flavor and garnish.
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Pasta – I like linguine or spaghetti, but any shape will work.
Step-by-Step: How I Make It
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Prep the cod – Pat the fillets dry, season with salt and pepper, and lightly dust with flour.
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Pan fry the fish – Heat olive oil and butter in a large skillet over medium heat. Cook the cod for about 4–5 minutes per side (depending on thickness) until golden and cooked through. Carefully transfer to a plate and tent loosely with foil.
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Make the sauce – In the same pan, add garlic, white wine, and lemon juice. Let it bubble for a minute or two to cook off the alcohol and infuse the garlic flavor.
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Add cream – Pour in the cream and stir. Scoop out ¼ cup of pasta water from the pot and add it to the sauce to help it cling to the noodles.
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Toss the pasta – Drain the pasta and toss it directly into the sauce with parsley. Coat the noodles well.
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Assemble – Plate the pasta, place the cod on top, and garnish with extra parsley and a lemon wedge.
My Tips for the Best Results
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Dry the fish well – Moisture prevents browning.
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Use a fish spatula – It helps lift delicate fillets without breaking them.
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Don’t rush the sauce – Let the wine and lemon cook briefly before adding cream for a smoother flavor.
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Season at the end – Taste the sauce after adding pasta; sometimes the pasta water adds enough salt.
Serving Suggestions
Serve this with a simple side salad, roasted asparagus, or sautéed spinach for a complete meal. A glass of chilled white wine (Sauvignon Blanc or Pinot Grigio) pairs beautifully.
Frequently Asked Questions
Can I use another fish?
Yes — haddock, halibut, flounder, or grouper work well.
What can I use instead of wine?
Chicken or vegetable broth with an extra squeeze of lemon is a great substitute.
Can I make it ahead?
It’s best made fresh, but you can prep the garlic, parsley, and fish ahead of time.
What pasta works best?
Long pasta like linguine, spaghetti, or fettuccine coats nicely with the sauce, but short pasta works too.
Pan Fried Cod with Creamy Lemon Pasta
Tender, golden-seared cod served over silky lemon cream pasta — this dish feels indulgent yet comes together quickly, making it perfect for weeknights or casual entertaining.
Ingredients
For the Fish
- 1 ½ pounds cod fillets (or any mild white fish)
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon salt (plus extra for pasta water)
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
For the Pasta & Sauce
- 1 pound linguine (or pasta of choice)
- ⅔ cup dry white wine
- 3 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- ½ cup heavy cream
- 2 tablespoons fresh parsley, chopped
- ¼ cup reserved pasta cooking water
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions. Before draining, reserve ¼ cup of the pasta water.
- In a shallow bowl, combine the flour, paprika, salt, garlic powder, and pepper. Pat the cod dry, then lightly coat both sides with the seasoned flour mixture.
- Heat olive oil and butter in a large skillet over medium heat. Once hot, add the fish and cook for 3–4 minutes per side, or until golden and opaque in the center. Cooking time will vary depending on the thickness of your fillets. Transfer fish to a plate and keep warm.
- In the same skillet, add the white wine, lemon juice, and garlic. Let it bubble for about 2 minutes, scraping up any browned bits from the bottom. Stir in the cream, parsley, and reserved pasta water, cooking for another minute until slightly thickened.
- Toss the cooked pasta in the sauce until well coated. Serve the pasta in shallow bowls, topped with the pan-fried cod. Garnish with extra parsley and lemon wedges if desired.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 425Total Fat 17gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 8gCholesterol 95mgSodium 482mgCarbohydrates 30gFiber 2gSugar 2gProtein 32g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This pan fried cod with creamy lemon pasta is proof that you don’t need a lot of ingredients to create something that feels special. The flaky fish, silky pasta, and bright, garlicky sauce come together in a way that’s both comforting and fresh — and it’s all ready in the time it takes to boil pasta.
