cod fillets with curry powder

Today I made a small change to the pan seared cod fillets recipe, and it was delicious! I added 1 teaspoon curry powder to the flour, salt and pepper. So good!

And it disappeared too quickly to get a photo taken, so instead here is a photo from the original post. Just use your imagination to add a little curry powder to the fish.  🙂

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cod fillets

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My dad loved to fish and we would go with him as often as possible. We caught trout mostly. I remember hours spent digging for worms, packing up the station wagon with all the reels and supplies, and driving to the nearby river. Then, after the successful fishing trip, returning back to the house and cleaning the fish outside the garage.

Those who know me now, decades later, might be surprised that I was once comfortable threading worms onto fishing hooks and later cleaning the fish we caught. Cleaning the fish involved scraping off the scales, cutting off the head, slicing the belly open, and removing the guts (after examining the insides to learn what each fish had consumed earlier in that day).


I haven’t gone fishing in years. And not so sure I’d be comfortable cleaning fish anymore. As a child it was fun and an adventure … very Tom Sawyer-ish. But today I prefer to purchase my fish at my local market. Nice fillets, all cleaned and free of bones and ready for me to cook. Yes, that’s more to my liking now.

But I can’t purchase trout. That fish holds a special place in my memories from my childhood. There is nothing like eating a trout hours after catching it yourself. Because of this I just can’t bring myself to buy trout at the market.

Instead I purchase cod most of the time. And this recipe is adapted from the one at my local market, Wegmans. Their recipe can be found here.


Pan Seared Cod Fillets With Lemon And Butter

3 cod fillets (about 1 1/2 pounds)

a drizzle of olive oil

2 tablespoons butter, divided

about 1/4 cup flour

salt & pepper

1 lemon, cut in half


Over medium-high heat, put 1 tablespoon butter and the olive oil into a large pan (I prefer a non-stick skillet).

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In a large plastic zipper baggie, combine the flour, salt and pepper.

Place each fillet into the flour mixture and shake gently to cover the fish completely.

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Place the coated fillets into the hot pan.

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Cook the fish on the first side about 3 minutes, until the color starts to come up the outside, and the cooked side is golden brown.

Flip the fillets and cook on the second side about 3 minutes. *Note: Cooking times will need to be adjusted due to the thickness of the fillets.

When the second side is also golden brown, place the lemon halves, cut side down, into the pan, as well as the remaining 1 tablespoon of butter.

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Turn off the heat and if possible, place a lid on the pan.

Wait 2 minutes, then remove fish to a serving platter.

Using kitchen tongs, squeeze the lemons to get all the juice out of them.

Drizzle the lemon juice and butter liquid over the fillets; serve.

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I’m not thrilled with this photo — and it was taken before drizzling the liquid onto the fish — but I did not take any others, so this is what you get!

spice rub for fish (or chicken or burgers)

Recently I was gone for two weeks with the two younger children. My husband and 19 year old son stayed home due to their work schedules. One thing they made quite often during that time was fish. My husband loves fish and they both love spicy food, so he did some searching (in recipe books and online) and found a few ways to cook fish to his liking. One recipe called for marinating the fish for a few hours in an olive oil and lemon combination. Another recipe was for a dry spice rub that goes onto the fish right before cooking. He took both these ideas and used them to cook a few different varieties of fish.

Couple things:

  • Today we didn’t allow the fish to spend more than five minutes in the oil and lemon, because we forgot and ran out of time.
  • The dry spice rub recipe came from the Cook This, Not That: Kitchen Survival Guide.
  • My husband and son loved this spice rub so much on fish, that they also put it on chicken and on burgers and declared all of it delicious!


Spice Rub

In a small bowl, combine 1 teaspoon each of the following:


cayenne pepper



black pepper

salt, optional (*Note: My husband did not put in any salt, though the recipe called for it.)


Today I purchased one pound of cod fillets.

Into a small bowl, we combined 2 tablespoons olive oil with the juice and pulp from half a lemon. We poured this over the fish fillets and coated both sides of each piece of fish.

Then we took a few spoonfuls of the spice rub and sprinkled it on each side of the fish fillets. (*Note: This is spicy, and I can’t handle as much spice as my husband and son, so on one piece I went very light with the spice rub.)

Using the backside of a fork I pressed the spice rub into both sides of each piece of fish. (That’s my piece on the left in the next photo.)

We placed the prepared fish into a foil packet and sealed the edge closed. This was put onto the hot grill.

After 5 minutes we flipped the foil packet and cooked it on the second side for 4 minutes.

The fish was so tender it flaked apart very easily.