Pan-Seared Cod with Lemon-Caper Butter Sauce

• Cod fillets

  2 count
• Lemon

  1 count
• Capers

  2 tbsp
• Unsalted butter

  4 tbsp
• Olive oil

  1 tbsp
• Fresh parsley, chopped

  2 tbsp
• Salt

  0.5 tsp
• Black pepper

  0.3 tsp

All Steps

1. 1

   Pat cod fillets thoroughly dry with paper towels. Season generously on both sides with salt and black pepper.

2. 2

   Heat olive oil in a large non-stick skillet over medium-high heat until shimmering. Carefully place cod fillets into the hot skillet, presentation-side down.

3. 3

   Sear for 3-4 minutes per side, or until golden brown and cooked through (the fish should flake easily with a fork). Remove cod from the skillet and transfer to a plate, tented with foil to keep warm.

4. 4

   Reduce heat to medium. Add butter to the same skillet. Once melted and slightly browned, add capers and the juice from half of the lemon. Cook for 1-2 minutes, stirring constantly, allowing the sauce to slightly thicken and the flavors to meld.

5. 5

   Stir in the chopped fresh parsley and the juice from the remaining half lemon, if desired. Taste and adjust seasoning.

6. 6

   Spoon the lemon-caper butter sauce generously over the pan-seared cod fillets. Serve immediately.