Pan-Seared Cod with Lemon Capers
Pan-Seared Cod with Lemon Capers
Ingredients
For the Cod
- 1 1/2 pounds cod fillets, skinless, about 1-inch thick
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
For the Lemon Caper Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup dry white wine, such as Pinot Grigio
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon capers, drained
- 2 tablespoons fresh parsley, chopped
For Garnish
- 1 lemon, cut into wedges
Instructions
- 1
Pat the cod fillets dry with paper towels. In a shallow dish, combine the all-purpose flour, salt, and black pepper. Dredge each cod fillet in the flour mixture, shaking off any excess.
⏱️ 5 min
- 2
Heat the olive oil and 1 tablespoon of unsalted butter in a large non-stick skillet over medium-high heat until the butter is melted and slightly foaming.
⏱️ 2 min
- 3
Carefully place the floured cod fillets in the hot skillet. Sear for 3-4 minutes per side, or until golden brown and cooked through. The fish should flake easily with a fork. Remove the cod from the skillet and set aside on a plate, tented with foil to keep warm.
⏱️ 8 min
- 4
Reduce the heat to medium. Add the remaining 2 tablespoons of unsalted butter to the same skillet. Once melted, add the minced garlic and sauté for 30 seconds until fragrant.
⏱️ 1 min
- 5
Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it reduce by half, about 2-3 minutes.
⏱️ 3 min
- 6
Stir in the fresh lemon juice and drained capers. Cook for another minute to allow the flavors to meld.
⏱️ 1 min
- 7
Remove the skillet from the heat and stir in the chopped fresh parsley.
⏱️ 1 min
- 8
Spoon the lemon caper sauce generously over the pan-seared cod fillets. Garnish with fresh lemon wedges and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-Seared Cod with Lemon Capers
Ingredients
For the Cod
- 1 1/2 pounds cod fillets, skinless, about 1-inch thick
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
For the Lemon Caper Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup dry white wine, such as Pinot Grigio
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon capers, drained
- 2 tablespoons fresh parsley, chopped
For Garnish
- 1 lemon, cut into wedges
Instructions
- 1
Pat the cod fillets dry with paper towels. In a shallow dish, combine the all-purpose flour, salt, and black pepper. Dredge each cod fillet in the flour mixture, shaking off any excess.
⏱️ 5 min - 2
Heat the olive oil and 1 tablespoon of unsalted butter in a large non-stick skillet over medium-high heat until the butter is melted and slightly foaming.
⏱️ 2 min - 3
Carefully place the floured cod fillets in the hot skillet. Sear for 3-4 minutes per side, or until golden brown and cooked through. The fish should flake easily with a fork. Remove the cod from the skillet and set aside on a plate, tented with foil to keep warm.
⏱️ 8 min - 4
Reduce the heat to medium. Add the remaining 2 tablespoons of unsalted butter to the same skillet. Once melted, add the minced garlic and sauté for 30 seconds until fragrant.
⏱️ 1 min - 5
Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it reduce by half, about 2-3 minutes.
⏱️ 3 min - 6
Stir in the fresh lemon juice and drained capers. Cook for another minute to allow the flavors to meld.
⏱️ 1 min - 7
Remove the skillet from the heat and stir in the chopped fresh parsley.
⏱️ 1 min - 8
Spoon the lemon caper sauce generously over the pan-seared cod fillets. Garnish with fresh lemon wedges and serve immediately.
⏱️ 1 min