Lemon Zaatar Cod Recipe
This simple cod recipe is made with za’atar seasoning, lemon, and olive oil. Pan fried hot and quick, it develops a yummy, seasoned crust as it cooks. Bright, fresh, and surprisingly flavorful thanks to a very quick marinade, it’s a unique option for an easy weekend lunch or weeknight dinner!
Sometimes the most basic recipes end up being some of the most delicious — and this much is true when it comes to this cod recipe with lemon and zaatar. This seasoning blend is a mainstay in Mediterranean cooking as well as in my kitchen!
It also pairs so well with lemon, like in my lemon zaatar chicken recipe. It was only natural that I added it to this pan fried cod, along with a healthy dose of lemon zest and lemon juice too.
Because I’m cooking it over hot heat in olive oil, the seasoning blend creates a wonderful crust. The results? A perfectly fried fish without any excess breading but with a ton of zesty flavor, a crunchy exterior, and a flaky interior.
Table of Contents
I like serving this on the weekend when I’m craving something a little more substantial than a sandwich. It goes great with my Mediterranean chickpea salad or this Shirazi salad with chickpeas. It’s also a great option for weeknight dinner!
Fresh or Frozen
While fresh fish is always my desired pick, frozen works great. These days most fish can be found cleaned and frozen in individual packets so its easy to cook for one or how many you might need. Just thaw the fish and you’re good to go.
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Cod Filets – The base of our cod recipe is, of course, cod. This mild-flavored white fish cooks quickly, flakes easily, and is widely available — and I love it (and cook with it often) for all of the above. If you have another white fish at home, like halibut or tilapia, you could use it for this recipe too.
- Zaatar Seasoning – One of my favorite Middle Eastern seasoning blends, za’atar is bright, herbaceous, citrusy, and a touch zesty. Use my recipe to make it or you can purchase it from the supermarket if yours carries it.
- Olive Oil – Needed to help the seasoning adhere to the fish, plus some more for frying.
- Lemon – I add lemon zest in with the zaatar for even more flavor — it highlights citrus flavor in the seasoning blend and also pairs wonderfully with cod. I also usually add a squeeze of lemon for a finishing touch before serving.
- Prepare the Fish. Wash the cod filets then pat dry with a paper towel. Season with a bit of salt and set aside.
- Make a Quick Marinade. Mix together the zaatar and olive oil in a small bowl, then zest the lemon and add it to the mix. Incorporate the juice from half of the lemon and stir.
- Marinate the Fish. Coat each side of the filets with a brush and let rest for 15 minutes.
- Pan Fry. Place a large skillet over medium heat and heat the olive oil. Fry the cod for 6-7 minutes on one side, turn, and fry for another 2-3 minutes.
- Garnish & Serve. When a golden brown zaatar crust has formed on the fish, remove it from the pan and serve with a squeeze of lemon and your favorite side salad. Enjoy!
Recommended Tools
- Large Skillet – Make sure to choose a pan that’s big enough to fit all of the filets. Or, if yours isn’t large enough, you can always fry the cod in batches. The important thing to remember here is that you don’t want to overcrowd the pan — you’ll end up with steamed instead of pan fried cod.
Storing and Reheating
My cod recipe yields 4 servings. If you have leftovers, let them cool completely before storing in an airtight container in the refrigerator, where they will keep for up to 3-4 days.
I’ll usually use my oven or air fryer to reheat so that they exterior crisps up again. If you want to use your oven, about 5-10 minutes at 350 degrees F will reheat them nicely. Be careful not to heat too much — cover the baking dish with aluminum foil just to make sure.
To use your air fryer, preheat it to 375 degrees and then air fry the pan fried cod for about 5 minutes or until crispy.
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I wouldn’t recommend it. Freezing and then thawing will alter the texture — and not in a good way. If you hope to save leftovers for later, it’s best to refrigerate them and eat within a few days.
And if you do want longer-term storage for the filets, I suggest freezing them uncooked. Then, you can thaw, prepare, and fry them whenever you’re ready.
There are a few things to keep in mind: start with very dry fish and a very hot skillet, and season before you add the filets to the pan. The seasonings will quickly form a crust as the fish cooks in the hot pan, which will work to hold everything together.
Any excess moisture will cause the cod to flake apart, which is why a thorough dry is so essential too.
You do need to let it marinate for about 15 minutes, but you only need to soak the fish if you’re working with salted cod. For my cod recipe, simply wash and dry thoroughly before brushing with your quick marinade.
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Lemon Zaatar Cod Recipe
Ingredients
Instructions
- Wash and pat fry the cod filets. Pat dry with paper towel and season with some salt. Set aside.
- In a small dish mix together the zaatar and olive oil. Zest the lemon and add to the mix and the juice from half the lemon. Stir and using a brush, coat each side of the filets and let rest 15 minutes.
- Heat a large skillet over medium heat and add 2-3 tablespoons olive oil. Fry the cod filets for 6-7 minutes on one side, carefully turn over and cook another 2-3 minutes, depending on thickness. There should be a golden brown zaatar crust on the fish.
- Serve with remaining lemon half squeezed over cod and a salad of choice.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
