How to select the best cod fillets?

To get the best cod fillets, choose fresh and firm ones with a mild scent and a moist, clear look. Freshness is very important for the best texture and taste, making sure the fish stays tender and takes in the lime and chilli flavours well. Look for fillets without blemishes or discolouration, as these tend to have the best quality. If you can, buy your cod from a trusted fishmonger who can assure its freshness, or check the packaging date in a supermarket.

Can I prepare pan-fried cod with lime and chilli in advance?

It is best to cook fresh fish right before serving to keep it juicy and flavourful. Fish can dry out or become mushy if reheated, especially if it has already been fully cooked beforehand. Instead, you might consider prepping the fish by patting it dry and keeping it refrigerated until it is time to cook. Additionally, you can also chop the chilli and coriander in advance and store them in the fridge. When you are ready to serve, all you need to do is cook the cod as per the recipe instructions, which should only take about 10 minutes.

How to store pan-fried cod with lime and chilli?

If you have leftover pan-fried cod with lime and chilli, store it properly in the fridge to keep it as delicious as when it was first cooked. First off, let the fish cool down to room temperature, but do not leave it out for more than two hours. Once it is cooled, pop the cod into an airtight container. Doing so helps keep the fish from drying out and picking up any odd flavours and odours from the fridge. It is best to eat it within the next day or two, as fish tends to lose its quality pretty quickly. When you are ready to enjoy your cod again, reheat it gently using a frying pan or oven.

Pan-fried cod with lime and chilli

15 mins cooking time

If you think cooking fish is complicated, think again. In only 5 steps and less than 30 minutes, you can cook up this delicious, pan-fried cod with lime and chilli. Let the natural flavours of tender, flaky fish shine through, with a little help from zesty and spicy ingredients and a little Lurpak®. So, strap on your apron, grab your pan and bring this easy dish to life.

Pan-fried cod with lime and chilli

15 mins cooking time

Ingredients

2 portions

2 cod fillets with skin on (about 150–175g each)

3 tbsp Lurpak® Soft Unsalted

1 chilli, finely chopped and the seeds removed

2 tbsp fresh coriander, roughly chopped

1 lime fruit, juice

TO SERVE

green salads

sweet potatoes

Scan to see the recipe online

Method

Heat a large non-stick, oven-proof frying pan and add half of the Lurpak® Butter on low heat. When the Lurpak® Butter is melted, add the cod fillets and cook for 3 to 5 minutes until the skin is crisp and golden.

Make sure the pan is heated to the right temperature before adding the butter. If it is too hot, the butter will burn, and if it is too cold, you won’t achieve that beautifully crisp fish skin. Test the heat by dropping a small piece of bread into the pan; if it sizzles and browns in about 30 seconds, the pan is ready.

Carefully turn the cod over and continue to cook for a further 2 to 3 minutes, depending on how thick the piece of cod is. If the cod is very thick, place it in the oven at 180C/160C fan/gas mark 4 for 5 to 10 minutes until cooked through.

The cod is perfectly cooked when it takes on an opaque colour, indicating that it is nearly ready. Gently press down on the thickest part of the fillet with a fork. If the fish flakes easily, separating along its natural lines without resistance, it is done. The cod should also feel firm to the touch, not mushy, which is a good sign that it has cooked through.

When the fish is cooked, sprinkle over the chilli, coriander, and a squeeze of lime juice. Add the remaining Lurpak® Butter to the pan, and when melted, baste the fish with the herby butter.

If you are removing the pan from the oven, remember to wear oven gloves, so you don’t burn your hands.

Serve immediately with a green salad and sweet potatoes.

Questions about pan-fried cod with lime and chilli

Find out how to make the most of your pan-fried cod with lime and chilli with these answers to common questions. From selecting the best cod fillets to storing leftovers, here you will find everything you need to know.

To get the best cod fillets, choose fresh and firm ones with a mild scent and a moist, clear look. Freshness is very important for the best texture and taste, making sure the fish stays tender and takes in the lime and chilli flavours well. Look for fillets without blemishes or discolouration, as these tend to have the best quality. If you can, buy your cod from a trusted fishmonger who can assure its freshness, or check the packaging date in a supermarket.
It is best to cook fresh fish right before serving to keep it juicy and flavourful. Fish can dry out or become mushy if reheated, especially if it has already been fully cooked beforehand. Instead, you might consider prepping the fish by patting it dry and keeping it refrigerated until it is time to cook. Additionally, you can also chop the chilli and coriander in advance and store them in the fridge. When you are ready to serve, all you need to do is cook the cod as per the recipe instructions, which should only take about 10 minutes.
If you have leftover pan-fried cod with lime and chilli, store it properly in the fridge to keep it as delicious as when it was first cooked. First off, let the fish cool down to room temperature, but do not leave it out for more than two hours. Once it is cooled, pop the cod into an airtight container. Doing so helps keep the fish from drying out and picking up any odd flavours and odours from the fridge. It is best to eat it within the next day or two, as fish tends to lose its quality pretty quickly. When you are ready to enjoy your cod again, reheat it gently using a frying pan or oven.

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Simple pan-fried cod with zesty lime and a hint of chilli

Exceed every expectation with this pan-fried cod recipe. Pan-frying cod is one of the simplest yet most satisfying ways to cook fish. The delicate flesh of cod lends itself beautifully to the bright zing of lime and the subtle heat of chilli. These flavours allow the natural taste of the fish to shine while introducing a refreshing note.

Fresh coriander adds a burst of citrusy, herbal brightness that works as a great counterpoint to the rich fish. With every bite, you are treated to a light dinner that comes together effortlessly, making it a perfect choice for a quick weeknight meal or a casual dinner with family and friends.

There are plenty of more easy dinner ideas to choose from. How about veggie burgers with beetroot and quinoa, delicious chicken lentil curry, or juicy lamb chops? All are ready in less than 30 minutes – it doesn’t get any easier than that.

Deliciously tender and flaky with buttery crisp skin

The real charm of this pan-fried cod with lime and chilli lies in its texture. The fish cooks to a tender and flaky perfection, with skin that crisps up beautifully under the right heat. Basting the cod in butter gives the fish its gorgeously golden and crispy exterior that contrasts delightfully with the moist, soft interior.

With Lurpak® in hand, you can enrich the natural mild and buttery flavour of the fish while getting that coveted crispy skin. Cod is an excellent choice if you are new to cooking fish due to its forgiving nature and the ability to easily absorb flavours. Give it a go; the taste and texture speak for themselves.

Enjoy with a green salad and sweet potatoes

A green salad and sweet potatoes are the perfect companions to pan-fried cod with lime and chilli. Serving this zesty cod with a fresh green salad and sweet potatoes rounds out the meal beautifully.

The crisp, fresh greens cut through the richness of the fish, while the sweet potatoes bring a comforting, earthy sweetness, which is simply wonderful with the bright flavours of lime and chilli. But what is more, it adds a bit of colour to your plate that is not only pleasing to the eyes but delicious as well.

Discover a quick and easy dinner with gourmet flair

Despite its simple preparation, this pan-fried cod with lime and chilli still feels fancy on any dinner table. Ready in less than 15 minutes, the recipe delivers a gourmet experience that could easily remind you of a meal served in a fine-dining restaurant. It is the perfect choice for when you want something special without too much fuss, proving that gourmet does not have to mean complicated.

Add your own touch

Greatness comes with experimenting, so here are a few easy ways to tweak this simple pan-fried cod recipe. Sprinkle a pinch of smoked paprika along with the chilli for a deeper warmth. For a herbal note, throw in some finely chopped dill or parsley along with the coriander. If you are a fan of creamy sauces, nothing is easier than whisking a little cream into the pan juices after cooking the fish for a rich, luxurious sauce.

Instead of lime, try using lemon. The bright and sharp character of lemon deepens the natural flavours of the fish wonderfully. You can use the zest and juice to infuse the cod with a zesty aroma and tangy taste that is both refreshing and invigorating.

If you prefer something a bit sweeter, opt for orange. Orange is less tart than lime and adds a subtle sweetness, which is great with the heat from the chilli. This sweetness creates a delightful balance, and using orange zest along with the juice can intensify this citrus flavour without overwhelming the delicate taste of the cod.

To complement the choice of citrus, consider adding thyme or rosemary for an earthy note when using lemon, while orange can be matched with basil or mint for a fresh, aromatic touch.

Lurpak® Soft Unsalted

Let your cooking adventure begin. With a spoonful of Lurpak® Soft, straight from the fridge, creating good food has never been easier. Lurpak® Soft will help you unleash your creativity with less effort, whilst not compromising on results.

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