Lemon Caper Cod Fillet (Print)
Golden pan-seared cod in a bright lemon garlic butter sauce with capers and fresh parsley.
# What You 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)
# How to Make:
01 - Pat cod fillets completely dry with paper towels. Season both sides generously with salt and black pepper.
02 - Lightly coat each fillet 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 - Add fillets to the hot pan. Cook for 2–3 minutes per side until golden brown and just cooked through. Transfer to a plate and tent loosely with foil.
05 - Reduce heat to medium. Add remaining butter and minced garlic to the skillet. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
06 - Pour in white wine, scraping up any browned bits from the bottom with a wooden spoon. Simmer for 1 minute to reduce slightly.
07 - Add lemon juice, capers, and chicken broth. Simmer for 2–3 minutes until sauce begins to reduce and flavors meld.
08 - Return cod fillets to the skillet. Spoon sauce generously over each fillet. Heat through for 1–2 minutes.
09 - Sprinkle with fresh chopped parsley and garnish with lemon slices if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The sauce strikes that perfect balance between bright and rich, making every bite feel special
- It comes together so quickly you can have it on the table even on busy weeknights
02 -
- Do not overcrowd the pan or your fish will steam instead of getting that gorgeous golden crust
- The sauce will look thin at first but it thickens beautifully as it reduces over medium heat
03 -
- Pat your fish absolutely dry before dredging or the flour will clump instead of creating an even crust
- Warm your plates slightly so the sauce stays silky and does not congeal too quickly