Pan-Seared Cod with Smoked Paprika and Lemon

Greek

Medium · Hot

Pan-Seared Cod with Smoked Paprika and Lemon

Cod fillets pan-seared until golden and flaky, finished with a bright lemon pan sauce and a dusting of smoky paprika. Simple, honest Greek taverna style.

Recipe by

Dimitris Kosta

The Taverna Regular

Prep

10 min

Cook

10 min

Total

20 min

Method

Pat the cod fillets completely dry with paper towels — moisture is the enemy of a good sear. Set aside.

In a small bowl, mix smoked paprika, salt, and black pepper. Season both sides of the cod generously with this blend. Let sit 5 minutes to allow the surface to dry slightly.

Heat a large frying pan over medium-high. Add olive oil and let it shimmer and flow easily across the pan, about 1 minute. Place cod fillets flesh-side down. Sear undisturbed for 2–3 minutes until deeply golden and a crust has formed. Flip gently.

Sear the skin-side down for 1–2 minutes until the cod is opaque throughout and flakes easily at its thickest point. Target 63°C internal temperature at the center for safe consumption. Transfer to plates.

Reduce heat to medium. Add minced garlic to the same pan and stir 30 seconds until fragrant. Squeeze in the juice of the lemon, scraping up any browned bits. Let bubble 1 minute until slightly reduced.

Pour the lemon-garlic pan sauce over the cod fillets. Scatter fresh parsley over the top. Serve immediately with extra lemon wedges on the side, if you like.

Nutri-Score

Fair balance

A–E · lower is better · score 4

Calories

283

per serving

High in salt · 2158mgHigh in protein · 29gLow sugar · 3gLow saturated fat · 2g

Protein

29g

Carbs

10g

Fat

15g

Sat. fat

Fiber

Sugar

Sodium

2158mg

Dairy FreeGluten FreeHigh ProteinLow CarbPaleoPescatarianWhole30DiabetesHeart HealthyLow SodiumWeight ManagementAntioxidant RichOmega 3

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

CrispyFlakyTender

Aromas

CitrusHerbalPungentSmoky

Kitchen Equipment

Primary Tool

Frying Pan

Frying PanSmall BowlChef Knife Cutting BoardLemon SqueezerMeasuring Spoons Paper Towels Plate

Techniques

Deglaze Sear Seasoning

Safety & Storage

Cooking Temperature

Cod must reach an internal temperature of 63°C at its thickest point to ensure food-safe doneness. Use a calibrated meat thermometer inserted into the center of the fillet.

Cross Contamination

Raw cod can cross-contaminate other foods. Use separate cutting boards and utensils for raw fish. Sanitize all surfaces and tools after handling raw fish before preparing other ingredients.

High Risk Population

Pregnant women, young children, elderly individuals, and immunocompromised persons should ensure fish is cooked to proper temperature. Avoid consuming undercooked or raw fish products.

Storage

Fresh cod should be refrigerated at 4°C or below and used within 1-2 days. If storing longer, freeze at -18°C or below. Thaw frozen fish in the refrigerator overnight, never at room temperature.

Handling

Pat cod fillets completely dry before seasoning and cooking. Surface moisture prevents proper browning and sear formation. Use paper towels to remove excess moisture thoroughly.

Pro Tips

Technique

Never rush the sear. That golden crust forms only when the fish sits undisturbed — no poking, no flipping too early. If it sticks, it is not ready. Patience is the secret ingredient nobody writes down.

Substitution

If smoked paprika is not in your cupboard, a pinch of sweet paprika with a drop of liquid smoke works in a pinch, though the original has a depth that is hard to match.

From the chef

My neighbor Stelios calls me every morning with one question: 'Dimitri, what did the sea give us today?' This cod was his answer yesterday — clean, white-fleshed, still smelling of salt and cold water. I kept it simple because that is the only honest way to treat something so fresh. The smoked paprika? A small liberty I allow myself when the lemon is as bright as it is today.

Dimitris KostaThe Taverna Regular

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TagsPan SearedSeafoodGreekSimpleQuickWeeknight DinnerLemonOlive Oil RichBrightHerbaceousTaverna Style

AllergensFish

Source: generated · June 13, 2026