Pan-Seared Cod with Lemon Butter and Crispy Capers
Ingredients
- 4 fillets (6 ounces each)cod fillets (skin-on)
- ·kosher salt
- ·black pepper
- 3 tablespoonsall-purpose flour
- 2 tablespoonsolive oil
- 3 tablespoonsbutter
- 1lemon
- 2 tablespoonscapers (brined or nonpareil)
- ·fresh parsley
Method
- 01
Pat the cod fillets dry with paper towels. Season both sides generously with kosher salt and black pepper.
- 02
Spread the flour on a shallow plate. Lightly coat each fillet on both sides, shaking off excess.
- 03
Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 04
Place the cod skin-side down in the pan. Cook for 4 minutes without moving, until the skin is crispy and golden.
- 05
Gently flip the fillets and cook for another 2 to 3 minutes, until the flesh is opaque and flakes easily with a fork.
- 06
Remove the cod to a platter. Reduce heat to medium-low, add the butter to the pan, and let it foam.
- 07
Squeeze the juice from the lemon into the melted butter, add the capers, and swirl everything together for 30 seconds.
- 08
Pour the lemon-caper butter over the cod and serve immediately with fresh parsley.
Spice Tips
For brightness, add a pinch of red pepper flakes to the butter before pouring. A touch of fresh thyme or dill in the pan adds herbal depth. If you like char, increase the heat slightly and don't be afraid to get the skin deeply golden.