Pan-Seared Cod with Charred Lemon & Crispy Caper Butter
Ingredients
- 4 fillets (5-6 oz each)cod fillets (skin-on)
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- 2 tablespoonsall-purpose flour
- 2 tablespoonsolive oil
- 3 tablespoonsbutter
- 2 tablespoonscapers (brined or salted)
- 1½ wholelemon
- 2 clovesgarlic
- ¼ cupfresh parsley (packed)
Prep
- 01
Pat 4 cod fillets dry with paper towels, then season all over with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- 02
Dust the flesh side of each fillet lightly with 2 tablespoons flour, shaking off excess.
- 03
Mince 2 garlic cloves.
- 04
Chop 1/4 cup fresh parsley.
- 05
Cut 1 1/2 lemons in half.
Method
- 01
Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 02
Place cod skin-side down in the pan. Sear without moving for 4-5 minutes, until the skin is golden and crisp and the flesh is opaque halfway up the side of the fillet.
- 03
Flip the fillets gently and cook for another 2-3 minutes until the flesh is just cooked through (an instant-read thermometer should read 145°F). Transfer to a warm plate.
- 04
Add butter and minced garlic to the same skillet over medium heat. Cook for 30 seconds until fragrant.
- 05
Stir in capers and cook for 1 minute. Squeeze juice from 1 lemon into the pan and add the charred lemon halves.
- 06
Pour the caper butter and pan juices over the cod. Garnish with fresh parsley and serve with the charred lemon halves for squeezing.
Spice Tips
For warmth and depth, add a pinch of red pepper flakes to the caper butter. A small splash of white wine vinegar sharpened the finish. For freshness, finish with a grinding of fresh lemon zest.
Brined capers have a brighter bite than salted ones—either works, but rinse salted capers briefly if using. The charred lemon adds subtle bitterness that balances the richness of the butter sauce. Serve with crusty bread or a simple green salad.