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I still can’t get over how fresh the fish is on Tuesday’s at the Mouton-Duvernet Market. This cod smelled of nothing but the sea.

Cod with Butter Lemon Parsley Chives Shallots

A hot skillet, a pat of butter, a smattering of chopped shallots and chives, a squeeze of fresh lemon and dinner was done.

For a hearty and delicious autumn meal, serve this fish with a simple green salad and a bowl of Potato Leek Soup or a generous scoop of Gratin Dauphinois (Potato Gratin). And if you’re a cod lover like me, don’t miss this Parmesan Baked Cod recipe.

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Pan Roasted Cod with Fresh Herbs and Lemon

Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Course: Main Course
Calories: 69
Servings: 2 people
I’ve written this recipe to serve two, but adjust the amounts to serve as many hungry people as you happen to have.


  • 1 tablespoon butter
  • 1 shallot finely chopped
  • 2 6-ounce true cod fillets
  • 1/4 cup finely chopped fresh chives
  • 1/2 lemon
  • salt and freshly ground black pepper


  • Melt butter in a skillet over medium heat. Add shallots, cook and stir until translucent, about 1 minute.
  • Add cod fillets to skillet in a single layer; cook 3-4 minutes per side until opaque in the middle.
  • Squeeze the 1/2 lemon over fillets and season to taste with salt and freshly ground black pepper.
  • Sprinkle with chives and serve.


Calories: 69kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 53mg | Potassium: 100mg | Fiber: 1g | Sugar: 2g | Vitamin A: 399IU | Vitamin C: 18mg | Calcium: 18mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. KevinIsCooking says:

    Beautiful, simple and looks amazing. Fish shouldn’t smell fishy, right? I made your potatoes the other night and they were superb, too.