Cod Piccata Lemon Caper (Printer-Friendly)
Golden pan-seared cod in a bright lemon caper sauce ready in 30 minutes
# What You'll 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)
# How to Make It:
01 - Pat cod fillets dry with paper towels. Season both sides with salt and pepper.
02 - Dredge fillets lightly in flour, shaking off excess.
03 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
04 - Add cod fillets and cook for 2–3 minutes per side, until golden and just cooked through. Transfer to a plate and tent with foil.
05 - Lower heat to medium. Add 3 tablespoons butter and minced garlic to the skillet. Sauté for 30 seconds.
06 - Pour in white wine, scraping up any browned bits. Simmer for 1 minute.
07 - Add lemon juice, capers, and chicken broth. Simmer for 2–3 minutes, until slightly reduced.
08 - Return cod to the skillet. Spoon sauce over fillets and heat for 1–2 minutes. Sprinkle with parsley and garnish with lemon slices. Serve immediately.
# Expert Advice:
01 -
- It delivers restaurant quality results with pantry staples and barely 30 minutes of effort
- The sauce is perfectly balanced and bright enough to make even fish skeptics ask for seconds
02 -
- Overcrowding the pan drops the temperature and creates steam instead of a golden crust, so cook in batches if needed
- The sauce will continue thickening off the heat, so pull it a minute early rather than reducing it too far
03 -
- Room temperature fish cooks more evenly, so let it sit out for 15 minutes before starting
- Have all your ingredients measured before you heat the pan, since the sauce comes together quickly