top of page

Pan fried Cod in Yuzu and Butter

Prep Time:

10 Minutes

Cook Time:

10 Minutes


2 Servings



About the Recipe

Yumiko Nikaido, my friend and collaborator in Tokyo, recommended this recipe and encouraged me to try it out with Atlantic cod. The Japanese eat cod caught in the Pacific but I think Atlantic cod is superior - the flesh seems firmer and has a better flavour than its Eastern cousin. It makes an ideal partner to the ponzu juice and butter sauce that it's cooked in. I've eaten this a good few times, mostly with a green salad but I dare say you could serve it with cooked vegetables. Chips anyone?


2 fillets cod or haddock (with skin)

a little salt

a little black pepper

2 tsp plain flour

1 tbsp olive or vegetable oil

20g butter

3 tbsp ponzu

some dried parsley


sprinkle the salt, pepper & plain flour over both sides of the two fillets

heat 1 tbsp of olive oil in a frying pan. fry the cod skin side down for 5 minutes or until golden brown over a medium-high heat

turn over and cook for a further 4 - 5minutes then remove to a plate

melt the butter in the same pan then add the 3 tbsp of ponzu.

stir and when the sauce starts to bubble, turn off the heat

place the fillets on a layer of salad leaves on your serving plates. spoon the ponzu butter sauce over the fish and sprinkle with the parsley

bottom of page