Description
A flavorful pan seared cod recipe served with a tangy caper, parsley, and lemon sauce, perfect for a quick and elegant dinner.
Ingredients
Scale
Fish and Marinade
- 1 1/2 lb thick cut cod fillet, cut into 4-5 pieces
- 4 tbsp fresh lemon juice, divided (1 tbsp for the fish, 3 tbsp for the 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 cod: Sprinkle 1 tablespoon of fresh lemon juice over the cod fillets and let them sit for 15 to 30 minutes to infuse flavor.
- Prepare seasoned flour: In a shallow bowl, combine all-purpose flour, cumin, paprika, cayenne powder, dried thyme, kosher salt, and black pepper.
- Dredge the fish: Pat the cod dry, then dredge each piece in the seasoned flour, shaking off any excess coating.
- Heat the pan: Warm 2 tablespoons of olive oil and the unsalted butter in a cast iron skillet over medium-high heat until the oil shimmers and the pan is hot.
- Cook the first side: Place the cod pieces in the skillet and cook for 5-6 minutes without moving them to allow a golden brown crust to form. The fish will start releasing from the pan as it cooks.
- Cook the second side: Flip the cod and cook for another 5-6 minutes until browned and cooked through. Add an additional tablespoon of olive oil if needed to prevent sticking.
- Rest the fish: Remove the cooked cod to a serving dish and let it rest while preparing the sauce.
- Make the sauce: To the same skillet, add chopped garlic and capers, stirring constantly for 30 seconds. Pour in the dry vermouth to deglaze the pan, scraping up browned bits. Boil for 1 minute.
- Finish the sauce: Add the remaining 3 tablespoons of lemon juice and chopped parsley, stir well, bring to a boil again, then immediately pour over the cod fillets.
- Serve: Serve the cod hot with the tangy caper, parsley, and lemon sauce drizzled over.
Notes
- Thick cut cod is also known as captain’s cut cod; if unavailable, use thinner pieces but reduce cooking time accordingly.
- Use pieces of cod with similar thickness to ensure even cooking.
- This dish pairs excellently with simple cooked orzo tossed with olive oil and steamed vegetables for a complete meal.
- Cast iron skillet is preferred for even heat and good searing; alternatively, a heavy non-stick pan can be used.
- Dry vermouth can be substituted with dry white wine if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 75 mg
