Pan-Seared Cod with Brown Butter and Crispy Capers
Ingredients
- 4 fillets (6 ounces each)cod fillets (skin-on)
- ·kosher salt
- ·black pepper
- ·all-purpose flour
- 4 tablespoonsbutter
- 3 tablespoonscapers (in brine)
- 1fresh lemon
- ·fresh parsley
Prep
- 01
Juice 1 fresh lemon.
- 02
Chop about 2 tablespoons of fresh parsley.
Method
- 01
Pat the cod dry with paper towels and season both sides with salt and pepper. Sprinkle a thin, even layer of flour on the skin side only.
- 02
Heat a large skillet over medium-high heat for 1 minute. Add 2 tablespoons of butter and swirl to coat.
- 03
Once the butter foams, place cod skin-side down in the pan. Do not move it. Cook for 5 to 6 minutes, until the skin is golden and crispy and the fish releases easily from the pan.
- 04
Flip the fillets gently and cook for 2 to 3 minutes more, until just cooked through. Transfer to a plate.
- 05
Reduce heat to medium. Add the remaining 2 tablespoons of butter to the pan and let it melt and brown, about 2 minutes, until it smells nutty. Add the capers and cook for 30 seconds.
- 06
Squeeze the lemon juice into the brown butter and capers, then pour the mixture over the cod. Garnish with fresh parsley and serve immediately.
Spice Tips
For subtle warmth, add a pinch of red pepper flakes to the brown butter. A small pinch of smoked paprika on the fish before cooking adds depth without heat.
Serve with crusty bread to soak up the brown butter sauce, or with boiled potatoes and a simple green salad. Cod is forgiving and won't dry out easily, making it ideal for quick weeknight cooking.