Pan-Seared Cod with Lemon Butter and Crispy Capers
Ingredients
- 4 fillets (6 oz each)cod fillets (skin-on or skinless)
- ·kosher salt
- ·black pepper
- ¼ cupall-purpose flour
- 2 tablespoonsolive oil
- 3 tablespoonsunsalted butter
- 3 tablespoonscapers
- 1lemon
- ·fresh parsley
Prep
- 01
Chop or tear a small handful of fresh parsley for garnish.
- 02
Slice 1 lemon into wedges for serving (optional, in addition to the lemon juice added to the pan).
Method
- 01
Pat the cod fillets dry with paper towels and season both sides with 1/4 teaspoon salt and a pinch of black pepper.
- 02
Pour the flour into a shallow bowl. Lightly dredge each fillet in flour, shaking off excess.
- 03
Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 04
Place the cod fillets in the pan skin-side up (or presentation-side up if skinless). Cook for 3 to 4 minutes without moving them, until the bottom is golden and crispy.
- 05
Carefully flip each fillet and cook the other side for 2 to 3 minutes, until the fish flakes easily with a fork and is just cooked through.
- 06
Transfer the cod to a serving platter. Reduce heat to medium-low and add the butter and capers to the hot pan, swirling gently for about 30 seconds until the butter is golden and foamy.
- 07
Squeeze the juice from the lemon into the butter mixture, stir once, and pour over the cod. Serve immediately.
Spice Tips
For subtle heat, add a pinch of red pepper flakes to the butter-caper mixture at the end. A tiny bit of anchovy paste stirred into the warm pan adds umami depth without fishiness. Finish with fresh dill or tarragon instead of parsley for a different herbal note.
Cod cooks fast—do not walk away from the stove. If your fillets are thicker than 3/4 inch, reduce heat slightly after flipping to avoid the outside browning before the inside cooks through. Serve with steamed green beans or a simple arugula salad.