published Aug 26, 2024 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. 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!
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.
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.
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. Love this recipe? Share it with the world on Pinterest.
