Lemon Caper Cod Fillet (Printable)

Golden pan-seared cod in a bright lemon-caper butter sauce with garlic and fresh parsley

# What You Need:

→ Fish

01 - 4 cod fillets (about 5 oz each)
02 - ½ teaspoon salt
03 - ¼ teaspoon black pepper
04 - ½ cup all-purpose flour

→ For Searing

05 - 2 tablespoons olive oil
06 - 1 tablespoon unsalted butter

→ Sauce

07 - 3 tablespoons unsalted butter
08 - 2 garlic cloves, minced
09 - ⅓ cup dry white wine (or chicken broth)
10 - ¼ cup fresh lemon juice (about 2 lemons)
11 - ¼ cup capers, drained and rinsed
12 - ⅓ cup low-sodium chicken broth
13 - 2 tablespoons chopped fresh parsley
14 - Lemon slices, for garnish (optional)

# Directions:

01 - Pat cod fillets completely dry using paper towels. Season both sides generously with salt and black pepper.
02 - Lightly coat seasoned fillets in flour, shaking off any excess coating to ensure even browning.
03 - Combine olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams.
04 - Place fillets in hot pan and cook for 2–3 minutes per side until golden brown and just cooked through. Transfer to a plate and cover loosely with foil to keep warm.
05 - Reduce heat to medium. Add 3 tablespoons butter and minced garlic to the skillet. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
06 - Pour in white wine, using a wooden spoon to scrape up any browned bits from the bottom. Simmer for 1 minute to reduce slightly.
07 - Add lemon juice, capers, and chicken broth. Simmer for 2–3 minutes until sauce reduces and thickens slightly.
08 - Return cod fillets to the skillet. Spoon sauce generously over the fish and heat through for 1–2 minutes. Garnish with fresh parsley and lemon slices. Serve immediately while hot.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered for hours
  • Perfect for weeknights when you want something elegant without the fuss
02 -
  • Do not overcook the cod or it will become dry and tough
  • The sauce thickens slightly as it sits so do not over reduce
03 -
  • Use a splatter screen when searing to protect your stovetop
  • Warm your plates slightly so the sauce stays fluid longer

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