Cod! I love cod in any form, unless it’s prepared as lutefisk. I’ve never developed a taste for that, unlike most of my Norwegian family. I really like my cod breaded and baked or fried. Ok I’ll admit that I prefer it fried. Bread crumbs + cod + grease = happiness. And don’t forget the tartar sauce.  Mayo with pickle relish is a dipping must!

My P.S. (Purchaser of Seafood/spouse) brought home several packages of frozen cod. I was all over it, immediately thawing a package for our next dinner. I like shellfish, fresh fish and all kinds of seafood over most meats except bacon. That I’d eat every meal!

I’d found a recipe that called for frying the cod and then drizzling it with a lemon caper sauce. It sounded divine. I hadn’t made anything with capers in ages and I had a couple of jars in my cupboard I’d been eyeballing and promising to start using soon. They must have been the result of a sale; my P.S. stocks random things into our overfull cupboards when they are on sale.

Salt and pepper both sides of the filets

For dinner one night my cod was all thawed and ready to become capered deliciousness. I salted and peppered both sides of the filets and patted them down with flour, as directed in the recipe.

Flour the filets and fry in heated skillet with oil and butter

I heated a nonstick skillet on medium high and added oil to the pan. I also added a little butter, as I like a buttery flavor in my fried cod. I fried the cod on both sides until the filets were crispy and browned, about 2-3 minutes per side.

Flour the filets and fry in heated skillet with oil and butter

When the cod was done I set it aside on a plate and added the wine, lemon juice, capers and another 2 tablespoons of butter to the skillet. I stirred it with a silicone scraper to incorporate the brown bits left and let it reduce down a minute or two.

Let the sauce reduce down and thicken

When the sauce had thickened I added about ½ teaspoon of salt and pepper to taste. I tossed in the chopped parsley, plated the fish and drizzled the lemon caper sauce over the filets.

Pan Seared Cod with Lemon Caper Sauce

Oh my heavens this was an amazing recipe! The fish was perfect: crispy on the outside and flaky on the inside. The sauce was a zesty flavor that was so good I didn’t even miss my usual tartar sauce. The sauce ended up on top of my orzo side dish and I loved it in that as well.

Pan Seared Cod with Lemon Caper Sauce

We were moaning and groaning as we ate this fish, it was so good. A definite keeper! So very easy and fast to get such intense flavor.  You will want to eat cod this way over and over!

Pan Seared Cod with Lemon and Caper Sauce

4 cod filets
Salt and pepper
Flour
2 tablespoons butter
1 tablespoon olive oil
2 tablespoons butter
½ cup white wine
¼ cup lemon juice
2 tablespoons capers
2 tablespoons chopped parsley; more for garnish
Salt and pepper to taste

Season cod filets with salt and pepper. Cover with flour and pat off excess.

Heat large skillet with 2 tablespoons butter and olive oil over medium high heat. Fry filets until crispy and golden brown on each side. Set aside on a plate.

Add 2 tablespoons butter, wine, lemon juice and capers to skillet. Let reduce for a few minutes. It will thicken slightly. Taste for seasoning, adding pepper and salt as necessary.

Toss in chopped parsley and serve filets with sauce spooned over.

2 servings

Adapted from Delallo.