Pan-Seared Cod with Brown Butter and Capers

Ingredients

• 4 cod fillets (6 oz each), about 1 inch thick
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper
• 2 tablespoons all-purpose flour, for dusting
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 2 tablespoons capers, drained
• 1 lemon, juiced
• 2 tablespoons fresh parsley, chopped

Instructions

1. Remove the cod from the refrigerator 15 minutes before cooking so it is not ice-cold, then pat each fillet very dry with paper towels.
2. Season both sides of the fillets with 3/4 teaspoon of the salt and the pepper, then dust each side lightly with flour, tapping off the excess.
3. Heat the olive oil in a large stainless steel or nonstick skillet over medium-high heat until it shimmers, about 2 minutes.
4. Lay the cod fillets in the hot pan away from you to avoid splashing, and do not move them; sear for 4 to 5 minutes until deeply golden on the bottom.
5. Carefully flip each fillet with a thin fish spatula and cook the second side for 3 to 4 minutes more, until the fish flakes easily with a fork and reaches 145 degrees F in the thickest part.
6. Transfer the cod to a plate and tent loosely with foil to keep warm; wipe the skillet clean with a paper towel using tongs.
7. Return the skillet to medium heat and add the butter; swirl the pan constantly as it melts and foams.
8. Watch closely as the butter foam subsides and brown flecks form on the bottom of the pan, about 2 to 3 minutes; this is brown butter, and it goes from perfect to burnt quickly.
9. As soon as the butter smells nutty and turns golden-brown, remove the pan from the heat and stir in the capers, lemon juice, and remaining 1/4 teaspoon salt.
10. Spoon the brown butter and capers over the cod fillets, sprinkle with parsley, and serve right away.

Tips

Why You'll Love This

• Restaurant-style technique explained step by step
• Crisp golden crust with a rich nutty pan sauce
• Mild flavor that is a great entry point to white fish
• Ready in under 25 minutes

Nutrition

Nutrition values are estimated per serving based on the ingredients used.