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Pan-Seared Cod with Lemon Caper Sauce

Pan-seared cod with lemon caper sauce pairs golden, flaky fish with a buttery sauce brightened by lemon juice, capers, and fresh parsley. The cod cooks in a 12-inch skillet, then the sauce comes together in the same pan with the browned bits.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

For the cod
  • 1.5 lb cod fillets cut into 4 pieces about 1 inch thick
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.25 cup all-purpose flour
  • 2 tbsp olive oil
For the lemon caper sauce
  • 4 tbsp unsalted butter divided
  • 1 shallot small, finely minced
  • 0.5 cup low-sodium chicken broth
  • 2 tbsp fresh lemon juice
  • 2 tbsp capers drained
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 12-inch skillet

Method
 

Sear the cod
  1. Pat the cod dry and season both sides with the salt and pepper.
  2. Lightly dredge each piece in the flour and shake off the excess.
  3. Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering.
  4. Sear the cod in batches without crowding the skillet for 3 to 4 minutes per side, until golden and opaque and the thickest part reaches 145°F; transfer to a plate.
Make the sauce
  1. Reduce the heat to medium and melt 1 tablespoon of the butter in the skillet, then cook the shallot for about 1 minute, stirring.
  2. Add the chicken broth and simmer for 2 to 3 minutes, scraping up the browned bits, until reduced by about half.
  3. Remove the skillet from the heat and whisk in the remaining 3 tablespoons butter, lemon juice, capers, and parsley.
  4. Spoon the sauce over the cod and serve.

Notes

For the best texture, avoid crowding the skillet while searing the cod. Refrigerate leftovers in an airtight container for up to 2 days; freezing is not recommended for the best texture. For a dairy-free swap, use dairy-free butter in the sauce.