Description
Flaky pan-seared cod fillets bathed in a bright and flavorful lemon-caper sauce. A quick and elegant weeknight dinner!
Ingredients
Scale
- 2 (6-ounce) cod fillets, skin on or off
- 2 tablespoons olive oil, extra virgin
- 1 tablespoon butter, unsalted
- 1 clove garlic, minced
- 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/4 cup chicken broth (low sodium)
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon capers, drained
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Optional: Lemon wedges, for serving
Instructions
- Prepare the Cod: Pat the cod fillets dry with paper towels and season generously with salt and pepper.
- Sear the Cod: Heat olive oil in a large, heavy-bottomed skillet over medium-high heat. Carefully place cod fillets in the hot skillet, skin-side down if using skin-on fillets. Sear for 4-5 minutes per side, or until golden brown and cooked through (internal temperature of 145°F/63°C). Remove from pan and set aside, covering loosely with foil to keep warm.
- Make the Lemon-Caper Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds, until fragrant.
- Deglaze: Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer for 1-2 minutes, until reduced slightly.
- Add Broth and Lemon: Stir in chicken broth and lemon juice. Simmer for 2-3 minutes, until thickened slightly.
- Finish the Sauce: Remove from heat and stir in capers and fresh parsley. Season to taste with salt and pepper.
- Serve: Plate the cod fillets and spoon the lemon-caper sauce generously over the top. Garnish with extra parsley and serve immediately with lemon wedges, if desired.
Notes
- Use fresh cod for the best flavor and texture.
- Patting the cod dry is crucial for a good sear.
- Don’t overcrowd the pan; cook in batches if necessary.
- A heavy-bottomed skillet ensures even cooking.
- Don’t overcook the cod; it should flake easily with a fork.
- Adjust the sauce ingredients to your liking (add red pepper flakes for heat, Dijon mustard for richness, etc.).
- Serving suggestions: Roasted vegetables, mashed potatoes, rice, quinoa, or a simple salad.
- Variations: Add herbs (thyme, rosemary, oregano), use lime juice instead of lemon, add sun-dried tomatoes, make it spicy with red pepper flakes, or add a splash of heavy cream for a richer sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes