Pan-Seared Cod with Lemon Aioli Recipe

Cook Time: 10 minutes

Ingredients

This recipe yields 4 servings. Ingredient quantities are for the original yield; cooking times remain the same even if scaled.

Lemon Aioli:

• 2 tablespoons mayonnaise
• 1/2 teaspoon lemon zest
• 1 teaspoon lemon juice, or more to taste
• 1 teaspoon finely grated garlic
• Salt and freshly ground black pepper, to taste
• 1 teaspoon milk, or more as needed

Cod:

• 4 cod fillets (6 ounces each)
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 teaspoon Italian seasoning
• Salt and freshly ground black pepper, to taste

Directions

Prepare the Lemon Aioli:

In a small bowl, whisk together mayonnaise, lemon zest, lemon juice, and finely grated garlic. Season with salt and pepper to taste. Add milk gradually until the aioli reaches a smooth, drizzle-able consistency.

Cook the Cod:

Pat the cod fillets dry with a paper towel. In a large skillet, heat olive oil and butter over medium-high heat. Season both sides of the fish with Italian seasoning, salt, and pepper. Place the fillets in the skillet and sear until golden brown, about 3 to 4 minutes per side, or until the fish flakes easily with a fork. Transfer the cod to serving plates and drizzle with the prepared lemon aioli.

Cook's Tip: For the best flavor, ensure the garlic is very finely grated. A microplane grater works perfectly.

Nutrition Facts (per serving)

• Calories: 284
• Fat: 13g
• Saturated Fat: 3g
• Cholesterol: 104mg
• Sodium: 252mg
• Carbohydrates: 1g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 39g
• Vitamin C: 3mg
• Calcium: 33mg
• Iron: 1mg
• Potassium: 428mg

*Percent Daily Values are based on a 2,000 calorie diet and may vary based on individual needs. Nutrient information is based on available data; consult a medical professional for specific dietary restrictions.

History and Origin of Pan-Seared Cod with Lemon Aioli

Pan-seared cod with lemon aioli is a modern interpretation of traditional European fish preparations, particularly from the Mediterranean region. Cod has been a staple in European cuisine for centuries, prized for its mild flavor and flaky texture. The technique of pan-searing fish dates back to classical French cooking, where a hot skillet was used to quickly cook delicate fillets, locking in moisture and creating a golden crust. The addition of lemon aioli, a creamy garlic and lemon sauce, reflects the influence of Mediterranean flavors, combining simple ingredients to elevate the natural taste of fresh seafood.

Regional Variations and Characteristics

In Italy, cod is often prepared with olive oil, garlic, and fresh herbs, similar to this recipe, but regional twists include serving it with capers in Sicily or paired with tomatoes in Liguria. In Northern Europe, cod is sometimes pan-fried with butter and served with mustard-based sauces. The lemon aioli is more characteristic of Southern European or coastal Mediterranean cuisines, where citrus and garlic are used liberally to complement seafood. Each region adapts the balance of flavors and accompaniments according to local produce and culinary traditions.

Differences from Similar Dishes

Unlike traditional battered and fried cod, which is often served in fish and chips style, pan-seared cod focuses on preserving the fish's natural texture and flavor without heavy coatings. Compared to baked cod with a breadcrumb topping, this dish is lighter and faster to prepare. The inclusion of lemon aioli distinguishes it from simpler pan-seared fish recipes, adding a creamy, zesty element that enhances the cod without overpowering it.

Where Its Commonly Served

This dish is typically found in contemporary European bistros, seafood restaurants, and modern American dining establishments. It is also popular as a home-cooked meal for those seeking a healthy yet flavorful dinner. The elegant presentation makes it suitable for both casual weeknight dinners and more formal gatherings, often accompanied by lightly sauted vegetables, rice, or a crisp green salad.

Interesting Facts

• Cod is one of the most sustainable and widely consumed fish species in the world, historically central to fishing economies in Norway, Iceland, and New England.
• The word aioli comes from the Provenal dialect of southern France, meaning garlic and oil.
• Lemon aioli enhances the cod's natural sweetness and is often used in modern fusion cuisine for its tangy, creamy texture.
• Pan-searing is a technique that not only cooks the fish quickly but also forms a natural crust that seals in moisture, giving cod a juicy interior and slightly crisp exterior.
• This combination of cod and lemon aioli reflects the global trend of simple, fresh, and flavorful seafood dishes that are quick to prepare yet restaurant-quality in taste and presentation.

FAQ about Pan-Seared Cod with Lemon Aioli Recipe

Comments