Italian-American
Pan-Seared Cod with Lemon-Caper Butter Sauce
A light flour dusting gives the cod a golden crust before it finishes in a bright lemon-caper pan sauce with shallot, wine, and tarragon. The sauce stays glossy because the butter is whisked in off the heat, which keeps the fish delicate and the citrus sharp.
Gluten-FreeDairy-FreeHigh ProteinLow CarbSeafoodQuick Weeknight
At a Glance
- Time
- 30 mins
- Serves
- 4
- Cost
- Medium
- Cuisine
- Italian-American
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Pat the cod very dry, then season it with salt and pepper and dust each piece in flour, shaking off the excess. A light dusting lets the fish brown without turning pasty.
- Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat until shimmering. Add the cod and cook without moving it until the underside turns deep golden and releases easily, about 3 to 4 minutes, then flip and cook the second side until the fish is just opaque and flakes at the edges, 2 to 3 minutes more. Transfer to a plate.
- Lower the heat to medium and add the shallot and garlic to the same pan. Cook until fragrant and translucent, then pour in the wine and stock and scrape up every browned bit; simmer until the liquid reduces by about half and smells sharp, savory, and concentrated.
- Stir in the capers, lemon juice, and lemon zest, then whisk in the remaining butter off the heat until the sauce turns glossy. Return the cod to the pan just long enough to warm through, spoon the sauce over the top, and finish with tarragon or parsley and lemon wedges.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Use rice flour or cornstarch for a gluten-free dredge, and finish with olive oil or dairy-free butter for a dairy-free pan sauce.