Seared Cod with Meyer Lemon Sauce


Seared Cod with Meyer Lemon Sauce

This dish is fit for any weather or season, spotlighting pan seared cod fillets with a zesty lemon flair. First, you add a little lemon zest to coat the fillets, then you sear them to a tender goodness. Add a fragrant Meyer lemon sauce, and it's a flavorful and healthy dinner.
Course Main Dish
Cuisine Seafood



  • 4 cod fillets
  • 4 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon Meyer lemon zest grated
  • 2 tablespoons olive oil

Meyer Lemon Sauce:

  • 1 tablespoon butter
  • 1 large shallot sliced thinly
  • 1/2 teaspoon garlic minced
  • 1 1/2 cups dry prosecco
  • 1 cup crème fraîche
  • 2 Meyer lemons zest & juice
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons roasted almonds chopped
  • 1 tablespoon fresh parsley chopped



  • Turn the oven on to 200°F. You'll use it to keep the fish warm later while you make the sauce.
  • Add the flour, salt, pepper, and Meyer lemon zest to a large plate, ideally with a bit of a raised edge. Use a fork to swish the ingredients together.
  • Rinse the cod fillets under cold water, and pat lightly dry with clean paper towels.
  • Coat the fillets on either flat side in the seasoned flour mixture. Don't worry about the edges.
  • Heat the olive oil in a large skillet to a medium high heat. Add the fillets and cook for about 5 minutes on one side before turning - until the fish is golden brown.
  • Turn the fillets and cook on the other side about 3 minutes, or until cooked all the way through.
  • Transfer to a baking sheet or dish, and place gently in the warming oven until the sauce is done.


  • Add the butter to the skillet, and melt, stirring in any bits from the fish.
  • Cook the shallots and garlic in the butter until softened, or about 3 minutes.
  • Using a whisk, stir in the prosecco and crème fraîche. Turn the burner on to medium high, and bring to a boil. Allow the mixture to cook for 10 to 15 minutes, until it has reduced to under 2 cups.
  • Add the Meyer lemon zest and juice into the sauce, and remove from the heat.
  • Add salt and pepper to taste.
  • Remove the fish from the oven and divide between four plates.
  • Just before serving, add the chopped almonds and parsley to the sauce.
  • Pour over the fish.


Note: This dish will go perfectly with roasted root vegetables.
Keyword Meyer lemons
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