Cod With Harissa Butter and Lemon

By Nargisse Benkabbou

Published Oct. 2, 2025

Cod With Harissa Butter and Lemon
Armando Rafael for The New York Times. Food Stylist: Hadas Smirnoff.
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
5(492)
Comments
Read comments

This quick and kicky weeknight meal comes together in just 15 minutes and requires minimal ingredients. Cod fillets are cooked with a rich harissa butter, which adds a nice glossiness, while harissa’s heat infuses the fish with bold, aromatic flavors. Light yet satisfying, this one-pan dish is easy to pair with a variety of sides, though bread is ideal for soaking up the glossy sauce. Select a harissa paste and butter that you know you like; they will make all the difference in this simple recipe.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings
  • 4tablespoons unsalted butter, softened
  • 1 to 2tablespoons harissa paste
  • Zest of ½ lemon (optional), plus 1 to 2 teaspoons lemon juice
  • 1teaspoon honey 
  • 1garlic clove, minced or crushed through a press
  • Salt and black pepper 
  • 4cod fillets (5 to 7 ounces each), with or without skin
  • 1½tablespoons olive oil 
  • Chopped fresh parsley (optional), for garnish
  • Steamed vegetables, rice, couscous or bread, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

308 calories; 18 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 31 grams protein; 521 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a small bowl, mix the softened butter, 1 tablespoon harissa, the lemon zest (if using), 1 teaspoon lemon juice and the honey and garlic until thoroughly combined. Season with salt and pepper, then taste and adjust the seasoning, adding more harissa or lemon juice as desired. Set aside.

  2. Step 2

    Pat the cod fillets dry with paper towels. Season all sides with salt and pepper.

  3. Step 3

    Heat the oil in a large pan or skillet over medium-high for 1 to 2 minutes. Add the cod (skin-side down if the fillets are skin-on) and cook for 3 to 4 minutes on one side, until the fish fillets release easily from the pan.

  4. Step 4

    Gently flip the fillets, then place about ½ tablespoon of the harissa butter on each one and add the remaining harissa butter to the pan. Continue to cook for another 3 to 4 minutes, until the cod is cooked through and flakes easily with a fork and the harissa butter has turned into a glossy sauce.

  5. Step 5

    Garnish with parsley if desired and serve immediately with your choice of side.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
492 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

cg

SO GOOD..used the full 2 Tablespoons of Harissa (Belazu Rose Harissa) and the lemon zest. Served the fish on a nest of tagliatelle; side of simply steamed broccoli, both of which benefitted from the pan sauce; lemon wedges to serve. Excellent flavor.Very easy recipe; highly recommend!But I would do things differently next time; the thicker portions of the cod held together well, but the thinner tail sections just fell apart; a firmer fish like sea bass, halibut or snapper might work better here

Lara

This sauce is delicious. Made it as written with cod the first time, and then with wild sockeye salmon a couple of days later. I think this sauce would also be great with shrimp or even chicken thighs.

Birgitte Hanesand

Used snapper since I couldn't find any cod at the store. Delicious! Soaked up the sauce with fresh ciabatta. Had rainbow carrots from the farmer's market roasted in the oven as a side dish.

drgonzo777

I prepared this was some changes. Very good, but not a five star prep, IMO. Four stars. Changes: I’m used boneless, skinless thighs. I didn’t have a lemon so I used a lime. I added some long-in-the tooth cherry tomatoes. Here is what I did. I browned the thighs for four minutes on one side and three on the other. I then added the harissa sauce. I cut the butter by half but used twice as much of everything else. I also added some halved cherry tomatoes and covered the pan for six minutes. The dish was served on basmati rice. I wanted the sauce to be spicier, more complex. That, of course, will depend on the brand of harissa. Next time, very likely, I’d add some crushed Aleppo peppers. Enjoy.

Kelly

Probably cook failure on this one. I cut it back because I only had one cod filet. I thought I adjusted the sauce accordingly but ended up with a very oily sauce perhaps I also undercooked the cod……note to self if I make again, maybe cook a minute longer and maybe make the full recipe. Flavors were good though, just too oily.

Carrie

I mixed a teaspoon of miso into the paste and served with asparagus, pea shoots and shimeji mushrooms. LOVED it.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.