Pan-Seared Cod with Brown Butter and Capers
Ingredients
- 4 fillets (6 oz each)cod fillets (skin-on)
- ·kosher salt
- ·black pepper
- ¼ cupall-purpose flour
- 4 tablespoonsbutter
- 2 tablespoonscapers (brined or salt-packed)
- 2fresh lemon
- ·fresh parsley
Prep
- 01
Juice the 2 lemons into a small bowl.
- 02
Roughly chop a small handful of fresh parsley.
Method
- 01
Pat the cod fillets dry with paper towels and season both sides generously with kosher salt and black pepper. Let sit for 5 minutes.
- 02
Pour the flour onto a shallow plate. Dredge each fillet lightly on both sides, shaking off excess.
- 03
Heat 2 tablespoons butter in a large skillet over medium-high heat until foaming, about 1 minute.
- 04
Place cod skin-side down in the pan and cook without moving for 4 to 5 minutes, until the skin is crispy and golden.
- 05
Flip gently and cook the other side for 2 to 3 minutes, until the flesh is opaque throughout and flakes easily. Transfer to a plate.
- 06
Return the pan to medium heat and add the remaining 2 tablespoons butter. Swirl constantly until the butter turns golden brown and smells nutty, about 2 minutes. Stir in the capers.
- 07
Squeeze the lemon juice into the brown butter. Pour the sauce over the cod and garnish with fresh parsley. Serve immediately.
Spice Tips
For gentle heat, add 1/4 teaspoon red pepper flakes to the brown butter. A pinch of smoked paprika or a dash of hot sauce brings depth. Fresh thyme or dill can replace or complement the parsley.
Serve with crusty bread, roasted potatoes, or steamed greens to soak up the brown butter sauce. If using salt-packed capers, rinse them first.