Lemon Caper Cod Fillet (Print Version)

Golden pan-seared cod in a bright lemon-caper butter sauce. Ready in 30 minutes.

# What You'll Need:

→ Fish

01 - 4 cod fillets (about 5 oz each)
02 - ½ teaspoon salt
03 - ¼ teaspoon black pepper
04 - ½ cup all-purpose flour

→ For Searing

05 - 2 tablespoons olive oil
06 - 1 tablespoon unsalted butter

→ Sauce

07 - 3 tablespoons unsalted butter
08 - 2 garlic cloves, minced
09 - ⅓ cup dry white wine or chicken broth
10 - ¼ cup fresh lemon juice (about 2 lemons)
11 - ¼ cup capers, drained and rinsed
12 - ⅓ cup low-sodium chicken broth
13 - 2 tablespoons chopped fresh parsley
14 - Lemon slices for garnish (optional)

# Steps:

01 - Pat cod fillets dry with paper towels. Season both sides with salt and pepper.
02 - Dredge fillets lightly in flour, shaking off excess.
03 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
04 - Add cod fillets and cook for 2-3 minutes per side, until golden and just cooked through. Transfer to a plate and tent with foil.
05 - Lower heat to medium. Add 3 tablespoons butter and minced garlic to the skillet. Sauté for 30 seconds.
06 - Pour in white wine, scraping up any browned bits. Simmer for 1 minute.
07 - Add lemon juice, capers, and chicken broth. Simmer for 2-3 minutes, until slightly reduced.
08 - Return cod to the skillet. Spoon sauce over fillets and heat for 1-2 minutes.
09 - Sprinkle with parsley and garnish with lemon slices. Serve immediately.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered for hours
  • Perfect for when you want impressive results without the stress
  • Leftovers reheat beautifully for tomorrow lunch
02 -
  • Overworking the sauce or cooking it too long will cause the butter to separate, so keep the heat moderate once you add it
  • Cod can vary in thickness, so start checking for doneness a minute early if your fillets seem thinner than usual
  • The flour dredge should be light and even, otherwise you will end up with a thick paste instead of a delicate crust
03 -
  • Have all your ingredients measured and ready before you start cooking, because the sauce comes together fast once you begin
  • Warm your plates in the oven for a few minutes before serving, which keeps the fish hot longer

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