Grilled Cod: Quick Recipe in 15 Minutes

Pan-seared cod: the simplest and tastiest recipe

Pan-seared cod is the quickest way to enjoy this fish. 15 minutes from start to finish. You don't need elaborate sauces or complicated techniques. Just a good cod loin, a hot pan, and a couple of tricks that make all the difference between dry cod and cod with crispy skin and a juicy interior.

This recipe works with both desalted and fresh cod. The key is the pan's temperature and not moving the fish during cooking.

Ingredients for 2 people

• 2 desalted cod loins, about 200g each (minimum 3 cm thick)
• 2 tablespoons extra virgin olive oil
• 1 clove garlic
• Flaky sea salt (Maldon or similar)
• Freshly ground black pepper
• Half a lemon
• Fresh chopped parsley

Step-by-step preparation

Step 1: Dry the cod. Take the loins out of the fridge 10 minutes before cooking. Dry them very well with kitchen paper, both skin and flesh sides. This step is crucial. If the cod is wet, it won't brown: it will steam in its own moisture and become soft.

If you're interested in trying other cuts, you can explore all cod options in our online catalog: loins, supremes, flakes, belly, cheeks, smoked, and brandade.

Step 2: Heat the pan. Use a cast iron skillet or a flat griddle. Heat it over high heat for 2 minutes. It needs to be very hot before adding the fish. Do not add oil to the pan yet.

Step 3: Prepare the cod. Brush the loins with olive oil on both sides. Sprinkle a pinch of black pepper on the flesh (not on the skin).

Step 4: Cook skin-side down. Place the loins skin-side down in the hot pan. You'll hear an immediate sizzle. That's a good sign. Reduce heat to medium-high. Cook for 4-5 minutes without touching. The skin will become crispy and golden. You'll see the cooking progress from bottom to top: the flesh changes from translucent to opaque white.

Step 5: Flip it over. Using a wide spatula, carefully flip the loins. Cook for another 2-3 minutes on the flesh side. The center should remain slightly translucent: it will continue to cook with residual heat.

Step 6: Rest. Transfer the loins to a warm plate. Let them rest for 2 minutes, covered with aluminum foil. During this time, the heat distributes evenly, and the cod becomes juicy throughout.

Step 7: Finish the dish. Rub half a clove of garlic over the crispy skin. Squeeze a few drops of lemon, sprinkle with flaky sea salt and fresh parsley. Serve immediately.

3 quick marinades for pan-seared cod

If you want to go a step further, marinate the cod for 15 to 30 minutes before cooking. Not more than 30 minutes: acid begins to "cook" the protein, resulting in a mushy texture.

Mediterranean marinade: 3 tablespoons olive oil, juice of half a lemon, 1 finely chopped garlic clove, 1 teaspoon dried oregano, and lemon zest. Ideal to accompany with Greek salad or roasted vegetables.

Paprika and honey marinade: 2 tablespoons oil, 1 teaspoon Pimentón de la Vera (sweet or bittersweet), 1 tablespoon honey, 1 teaspoon sherry vinegar, and a pinch of cayenne pepper. Adds a smoky and slightly spicy touch that pairs very well with fries.

Asian marinade: 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon grated ginger, 1 chopped garlic clove, and half a teaspoon sugar. Perfect if serving the cod with basmati rice and stir-fried vegetables.

Side dishes that work with pan-seared cod

Pan-seared cod is a neutral dish that allows for all kinds of side dishes. These are the combinations that work best:

• Roasted piquillo peppers: Open them and arrange them next to the cod. Add a drizzle of olive oil and some sliced golden garlic.
• Potatoes "panaderas" (baker's potatoes): Slice potatoes and onions thinly. Bake at 180 °C for 25 minutes with oil and salt. Place the cod on top when serving.
• Sautéed spinach with raisins and pine nuts: A Catalan classic. Sauté the spinach for 2 minutes in oil with garlic, add raisins (soaked for 10 minutes) and toasted pine nuts.
• Tomato and onion salad: Thickly sliced seasonal tomatoes, sweet onion rings, olive oil, and salt. Simple and perfect in summer.
• Cauliflower puree: A light alternative to mashed potatoes. Cook cauliflower for 15 minutes, blend with butter and nutmeg. Provides creaminess without being heavy.

Common mistakes when making pan-seared cod

Cold pan. If the pan is not hot enough, the cod will stick and break when flipped. The test: drop a few drops of water. If they evaporate instantly, it's ready.

Moving the fish. The temptation to move the cod is great. Resist. It needs contact time with the hot surface to create the crispy crust. If you move it, the Maillard reaction breaks down, and it becomes soft.

Cod that is too thin. Loins less than 2 cm thick overcook in seconds. For pan-searing, choose thick loins (3-4 cm). If you only have thin pieces, cook them only skin-side down for 3-4 minutes without flipping.

Forgetting to rest. Two minutes of resting allows the juices to redistribute. If you cut the cod immediately after taking it off the pan, the juices escape, and it becomes drier.

Salting before cooking. Salt extracts moisture. Salt the cod at the end, with flaky sea salt. If using desalted cod, taste it first: it may not need additional salt.

Why is Icelandic cod the best for pan-searing?

Icelandic cod (Gadus morhua) is caught in the cold waters of the North Atlantic, where it grows slowly and develops firm, clean-tasting flesh. The loins are thick and compact, ideal for pan-searing because they hold up well to heat without falling apart.

At Bacalalo, we select premium loins, desalted traditionally for 48-72 hours. Slow desalting preserves the texture of the fibers and allows the cod to cook evenly. We ship it refrigerated throughout the peninsula so it arrives as if you bought it from our stall at Mercat del Ninot.

Frequently asked questions about pan-seared cod