Lemon Caper Cod Fillet (Printable Version)
Golden pan-seared cod in bright lemon-caper sauce
# 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)
# Directions:
01 - Pat cod fillets completely dry with paper towels. Season both sides generously with salt and black pepper.
02 - Lightly coat seasoned fillets in flour, shaking off any excess to ensure a thin, even layer.
03 - In a large skillet over medium-high heat, warm olive oil with 1 tablespoon butter until foaming subsides.
04 - Place fillets in hot pan and cook 2–3 minutes per side until golden brown and just opaque throughout. Remove to a plate and cover loosely with foil.
05 - Reduce heat to medium. Add remaining 3 tablespoons butter and minced garlic to the skillet. Sauté briefly for 30 seconds until fragrant, being careful not to brown the garlic.
06 - Pour in white wine while scraping up browned bits from the bottom with a wooden spoon. Let simmer for 1 minute to reduce slightly.
07 - Add lemon juice, capers, and chicken broth. Simmer for 2–3 minutes until sauce thickens and reduces by about one-third.
08 - Return cod fillets to the skillet, spooning sauce generously over each piece. Heat through for 1–2 minutes. Garnish with fresh parsley and lemon slices. Serve immediately while hot.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like you spent hours reducing it
- Perfect for those nights when you want elegance without the effort
- Cod's mild flavor lets the bright lemon-briny sauce really shine
02 -
- Cod cooks faster than you think, so watch closely or it'll turn rubbery on you
- Don't skip dredging in flour because that coating is what helps the sauce cling to every bite
03 -
- Dry your fish thoroughly, even patting it twice if needed, for the best sear
- Let the pan come back up to temperature between batches if cooking in two rounds