Pan-Seared Cod in Lemon Caper Butter

By Culiora

Tender, flaky cod fillets are pan-seared until golden and basted in a rich, nutty brown butter sauce infused with garlic, lemon juice, and briny capers. The delicate white fish stays succulent while the bright, savoury pan sauce cuts through the richness beautifully.

• Servings: 4
• Prep time: 10 min
• Cook time: 15 min
• Total time: 25 min

Ingredients

• 600 g skinless cod fillets, cut into 4 even portions
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp olive oil
• 50 g unsalted butter, diced
• 2 clove garlic, lightly crushed
• 2 tbsp capers, drained
• 2 tbsp fresh lemon juice
• 2 tbsp fresh flat-leaf parsley, finely chopped

Instructions

1. Pat the cod fillets thoroughly dry on both sides with paper towels. Season evenly with salt and freshly ground black pepper.
2. Heat the olive oil in a large heavy-based skillet or cast-iron pan (approx. 28 cm) over medium-high heat until shimmering and hot.
3. Place the cod fillets into the skillet presentation side down. Sear undisturbed for 3 to 4 minutes until a deep golden-brown crust forms on the bottom.
4. Carefully flip the fillets over with a fish spatula. Reduce heat to medium and add the diced butter and crushed garlic cloves to the pan.
5. Tilt the skillet slightly and continuously spoon the foaming butter over the fillets for 2 to 3 minutes, until the cod is opaque and flakes gently when pressed (internal temperature should reach 55–60°C). Transfer the fillets to a warm serving plate.
6. Remove the garlic cloves from the skillet. Add the drained capers and fresh lemon juice to the remaining butter, swirling the pan over medium heat for 30 to 45 seconds until the sauce emulsifies and smells nutty.
7. Stir in the chopped parsley, immediately remove from heat, and spoon the warm sauce over the cod fillets to serve.