Cod with Charred Lemon and Crispy Capers
Ingredients
- 4 fillets (6 ounces each)cod fillets (skin-on)
- 2lemon
- 3 tablespoonscapers
- 4 tablespoonsolive oil
- 3 clovesgarlic
- ·kosher salt
- ·black pepper
- ·fresh parsley
Prep
- 01
Mince 3 cloves garlic.
- 02
Chop a small handful of fresh parsley for garnish.
Method
- 01
Pat 4 cod fillets dry with a paper towel and season both sides generously with salt and pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 03
Place cod skin-side down in the hot oil and cook without moving for 4 to 5 minutes, until the skin is crispy and golden. Flip and cook the other side for 2 to 3 minutes, until the flesh is opaque throughout. Transfer to a plate.
- 04
In the same skillet, add 2 tablespoons olive oil. Add 3 cloves minced garlic and cook for 30 seconds until fragrant.
- 05
Add 3 tablespoons capers and cook for 1 minute, stirring, until they begin to crisp.
- 06
Halve 2 lemons and place them cut-side down in the skillet. Let them char for 1 to 2 minutes per side until the flesh is golden and juicy. Squeeze the charred lemon juice over the capers and garlic.
- 07
Plate the cod and spoon the caper-lemon sauce over the top. Scatter fresh chopped parsley over each fillet and serve immediately.
Spice Tips
For a subtle kick, add a pinch of red pepper flakes to the caper mixture. A pinch of smoked paprika in the pan with the garlic adds depth without heat. If you like bright acidity, splash in a teaspoon of white wine vinegar when you add the lemon juice.
Serve alongside roasted asparagus, a simple green salad, or buttered rice to catch the flavorful sauce. Cod works best when bought fresh the same day you plan to cook—ask the fishmonger to leave the skin on.