Description
This Pan Seared Cod with a Caper, Parsley and Lemon Sauce features thick cut cod fillets seasoned and pan seared to a golden brown, topped with a vibrant sauce made from garlic, capers, fresh lemon juice, parsley, and a splash of dry vermouth. It’s a flavorful, easy-to-make main course perfect for a quick weeknight dinner or a special occasion.
Ingredients
Scale
Fish and Seasoning
- 1 1/2 lb thick cut cod fillet, cut into 4-5 pieces
- 4 tbsp fresh lemon juice, divided (1 tbsp for fish, 3 tbsp for sauce)
- 2-3 tbsp olive oil
- 1 tbsp unsalted butter
Seasoned Flour
- 1/2 cup all-purpose flour
- 1 tsp cumin
- 1 tsp paprika
- 1 dash cayenne powder
- 1 tsp dried thyme
- 1 tsp kosher salt
- 1/4 tsp fresh ground black pepper
Sauce
- 5 medium cloves garlic, chopped
- 2 tbsp capers
- 1/2 cup dry vermouth (or dry white wine)
- 1/2 cup chopped fresh parsley
Instructions
- Marinate the fish: Sprinkle one tablespoon of fresh lemon juice evenly over the cod fillets and set aside for at least 15 minutes and up to 30 minutes to allow the fish to absorb the lemon flavor.
- Prepare the seasoned flour: In a shallow bowl, combine all of the seasoned flour ingredients: all-purpose flour, cumin, paprika, cayenne powder, dried thyme, kosher salt, and fresh ground black pepper. Mix well.
- Dredge the cod: Pat the cod fillets dry with paper towels. Dredge each piece in the seasoned flour mixture, shaking off any excess flour to ensure an even coating.
- Heat the pan: Place a cast iron skillet over medium-high heat. Add 2 tablespoons of olive oil and the unsalted butter. Heat until the pan is hot and the oil is shimmering.
- Cook the cod first side: Add the cod fillets to the hot skillet. Cook undisturbed for 5-6 minutes until a deep golden brown crust forms and the fish releases naturally from the pan.
- Cook the cod second side: Carefully flip the cod fillets and cook for another 5-6 minutes until browned and cooked through. Add another tablespoon of olive oil if needed during cooking to prevent sticking.
- Rest the fish: Remove the cooked cod fillets to a serving platter and let them rest while you prepare the sauce.
- Make the sauce: In the same skillet, add the chopped garlic and capers. Cook, stirring constantly, for about 30 seconds to release their flavors. Pour in the dry vermouth to deglaze the pan, scraping up any browned bits from the bottom. Bring the mixture to a boil and cook for 1 minute to reduce slightly.
- Finish the sauce: Stir in the remaining 3 tablespoons of fresh lemon juice and the chopped parsley. Bring to a boil again, then immediately pour the sauce over the rested cod fillets.
- Serve: Serve immediately while hot, ideally with your choice of side like orzo tossed in olive oil and steamed vegetables.
Notes
- Thick cut cod fillets are often called captain’s cut cod. If you can’t find thick cuts, use thinner pieces but reduce cooking time accordingly.
- Try to select fillets of similar thickness to ensure even cooking.
- To complement this dish, serve with simple cooked orzo tossed in olive oil and a steamed vegetable like broccoli or green beans.
- If you don’t have dry vermouth, a dry white wine works equally well for deglazing.
- Use a well-seasoned cast iron skillet or a heavy-bottomed pan to promote even browning and prevent sticking.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 75 mg
