Seared Cod with Lemon Capers Sauce Recipe

BySarah
Jump to Recipe· 4.9 from 14 reviews

If you’re looking for a dish that feels fancy but comes together with surprising ease, you’re going to love this Seared Cod with Lemon Capers Sauce Recipe. It’s one of those meals I make when I want something light, fresh, and bursting with flavor — plus, it’s ridiculously satisfying. Trust me, once you try this recipe, seared cod with that tangy, buttery lemon caper sauce will become a weeknight staple in your kitchen.

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Why This Recipe Works

  • Perfectly Seared Cod: Thick cut fillets get that irresistible golden crust while staying tender inside.
  • Bright & Tangy Sauce: The lemon and capers balance buttery richness for a punch of flavor that sings.
  • Simple Yet Elegant: Just a handful of pantry staples come together for a seriously impressive dish.
  • Quick & Friendly: Ready in 30 minutes, making it a fantastic option for busy weeknights or surprise guests.
Seared Cod with Lemon Capers Sauce, Lemon Capers Cod, Easy Seared Cod Recipe, Healthy Cod Dinner, Elegant Fish Recipes - The image shows four golden brown cooked fish pieces in a deep white bowl with a blue pattern on the edge. The fish pieces are topped with small chopped green herbs, small yellow nut pieces, and tiny green capers, all soaked in a shiny light sauce that covers the bottom of the bowl. There is a silver spoon resting inside, scooping one piece of fish with herbs and sauce on top. The bowl sits on a soft textured beige cloth over a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient here not only serves flavor but plays its part in texture and balance. Think of lemon juice cutting through the richness, capers adding a salty pop, and parsley bringing fresh herbal brightness. Make sure your cod is thick and fresh for best results.

Seared Cod with Lemon Capers Sauce, Lemon Capers Cod, Easy Seared Cod Recipe, Healthy Cod Dinner, Elegant Fish Recipes - Flat lay of fresh thick cut cod fillets, a small mound of all-purpose flour mixed with cumin, paprika, cayenne powder, dried thyme, kosher salt, and black pepper in a simple white ceramic bowl, whole uncracked brown eggs, chopped garlic cloves, fresh bright green parsley leaves, fresh green capers, a small white bowl of golden olive oil, a small white bowl of melted unsalted butter, a small white bowl of dry vermouth, a small white bowl of fresh lemon juice, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Cod fillet: Thick cuts are key for that perfect crust and tender flaky center; look for “captain’s cut” cod if you can.
  • Lemon juice: Fresh is best here — it gives the sauce that vibrant brightness and helps tenderize the fish.
  • Olive oil: Use a good quality extra virgin for flavor and healthy fats that sear the cod perfectly.
  • Unsalted butter: Adds a rich, nutty depth when combined with olive oil for searing.
  • Garlic: Freshly chopped garlic wakes up the sauce with an aromatic punch.
  • Capers: These little briny gems are what give this sauce character — don’t skip them!
  • Dry vermouth or dry white wine: The acid here deglazes the pan and adds a subtle complexity to the sauce.
  • Fresh parsley: Bright and fresh, it lightens the sauce and adds a pleasant herbal note.
  • Seasoned Flour: The cumin, paprika, cayenne, thyme, salt, and pepper in the flour mix add subtle warmth and spice that enhances the cod’s natural sweetness.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love tweaking this Seared Cod with Lemon Capers Sauce Recipe depending on what’s in my pantry or how bold I’m feeling. You can easily play around with the herbs or even add a touch of cream for a richer sauce.

  • Add fresh herbs: I sometimes swap parsley for fresh dill or basil, which beautifully complements the lemon and capers.
  • Make it spicy: A pinch more cayenne in the seasoned flour kicks the heat up just right when I want to impress dinner guests.
  • Wine swap: If you don’t have vermouth, a crisp dry white wine works just fine — it’s all about achieving that deglazing acidity for the sauce.

Step-by-Step: How I Make Seared Cod with Lemon Capers Sauce Recipe

Step 1: Prep and Marinate the Cod

Begin by sprinkling a tablespoon of fresh lemon juice over the thick cod fillets. Letting the lemon sit on the fish for 15 to 30 minutes isn’t just tradition—it tenderizes the cod and infuses it with brightness. Meanwhile, mix together your seasoned flour. This step sets you up for that unforgettable crust later.

Step 2: Dredge the Cod in Seasoned Flour

Pat your cod dry—that’s crucial for a nice sear—and dredge each piece in the seasoned flour mix. Be generous but shake off any excess; too much flour can lead to clumps, and we want crispiness, not cakey edges.

Step 3: Sear the Cod to Golden Perfection

Heat two tablespoons of olive oil with butter on medium-high in a heavy skillet, ideally cast iron. When the oil shimmers and butter foams, gently add the fish. Don’t rush flipping – the cod will release from the pan once the crust forms, usually after 2-3 minutes. Keep an eye on the color; you want a deep golden brown before turning. This step takes about 5-6 minutes per side. If your pan dries out, add another splash of olive oil.

Step 4: Rest the Fish & Make the Sauce

Once the cod is cooked through and beautifully seared, remove it to a serving dish—let it rest while you whip up the star sauce. In the same pan, add garlic and capers, stirring constantly for about 30 seconds so nothing burns. Pour in vermouth to deglaze, scrapping all those gorgeous browned bits at the bottom—that’s flavor gold right there!

Let the mixture boil for about a minute, then stir in the remaining lemon juice and fresh parsley. Bring it to a quick boil again and pour this luscious sauce right over your fish.

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Pro Tips for Making Seared Cod with Lemon Capers Sauce Recipe

  • Don’t Overcrowd the Pan: Cook your cod in batches if needed to keep the pan hot and ensure a crispy crust.
  • Use Thick Fillets: Thicker cuts help you get a nicely seared outside while keeping the inside tender and flaky.
  • Deglaze Well: Scrape those brown bits when adding vermouth—they’re the heartbeat of the sauce’s flavor.
  • Watch the Garlic: Garlic cooks quickly — stir constantly to avoid bitterness from burning.

How to Serve Seared Cod with Lemon Capers Sauce Recipe

Seared Cod with Lemon Capers Sauce, Lemon Capers Cod, Easy Seared Cod Recipe, Healthy Cod Dinner, Elegant Fish Recipes - A white bowl holds a meal with three parts: on the left, a bed of light yellow orzo pasta mixed with green parsley leaves and small capers, topped with a bright yellow lemon wedge; in the center, a golden-brown grilled fish fillet with a slightly crispy texture, garnished with chopped green herbs and capers; to the right, a cluster of vibrant green snap peas with smooth, shiny skins. A silver fork rests inside the bowl, angled from the top right toward the center. The bowl sits on a white marbled surface with a folded white cloth nearby and some soft golden-brown rolls peeking from the background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually sprinkle an extra handful of chopped fresh parsley right before serving, just for that bright fresh pop of color and flavor. Sometimes, thin lemon slices or a small drizzle of olive oil over the top adds a polished touch I love.

Side Dishes

This seared cod pairs beautifully with simple sides — I’m a big fan of orzo tossed with olive oil and lemon zest, plus steamed green beans or asparagus. Roasted baby potatoes or a crisp arugula salad with shaved parmesan are also fantastic for a more substantial meal.

Creative Ways to Present

For a dinner party, I like serving the cod on individual white plates with the sauce spooned artfully on top, garnished with capers and microgreens. When hosting holidays, plating the fish atop a bed of lemon-infused risotto turns it into a showstopper.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, I recommend storing the cod and sauce separately in airtight containers in the fridge. The fish holds up well for up to 2 days, but the sauce really keeps the flavor fresh when stored on the side.

Freezing

Freezing isn’t my favorite for this dish because the texture of the cod can get a bit compromised. If you must, freeze the cooked fish separately without the sauce, and thaw gently in the fridge before reheating.

Reheating

To reheat, I gently warm the fish in a low oven or a skillet with a splash of olive oil, so it doesn’t dry out. Warm the sauce on the stovetop separately, then pour it over just before serving to keep everything fresh and flavorful.

FAQs

  1. Can I use frozen cod for this Seared Cod with Lemon Capers Sauce Recipe?

    Absolutely! Just make sure to thaw the cod completely and pat it dry before dredging in the seasoned flour. Removing excess moisture prevents steaming and helps you get that beautiful crispy crust.

  2. What can I substitute if I don’t have vermouth or dry white wine?

    If you don’t have vermouth, dry white wine is your best substitute, offering similar acidity and flavor. In a pinch, a light chicken or vegetable broth with a little extra lemon juice works, though it will change the flavor slightly.

  3. How can I tell when the cod is perfectly cooked?

    When the cod flakes easily with a fork but still looks moist inside, it’s done. The golden crust also signals proper searing, which usually takes about 5-6 minutes per side for thick fillets.

  4. Can I make the lemon caper sauce ahead of time?

    You can prep the sauce up to a day in advance and refrigerate it. Reheat gently on the stove before serving, but it’s best enjoyed fresh alongside the seared cod for fullest flavor.

Final Thoughts

This Seared Cod with Lemon Capers Sauce Recipe has been a personal favorite to share with friends and family because it feels special without being complicated. Whether you’re a seasoned cook or just diving into seafood dishes, the balance of crisp, tender fish with that zesty, buttery sauce hits all the right notes. I can’t wait for you to try it and make it your own – trust me, once you do, you’ll be reaching for it again and again!

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Seared Cod with Lemon Capers Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 14 reviews
  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: American
Print Recipe

Description

This Pan Seared Cod with a Caper, Parsley, and Lemon Sauce is a flavorful and elegant seafood dish featuring thick cut cod fillets seasoned and seared to golden perfection, then topped with a bright, tangy sauce made from lemon juice, capers, garlic, vermouth, and fresh parsley. Perfect for a light yet satisfying meal, it offers a crispy exterior and tender, flaky interior with a citrusy herbaceous finish.

Ingredients

Units 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 the fish, 3 tbsp for the sauce)
  • 2-3 tbsp olive oil
  • 1 tbsp unsalted butter

Sauce

  • 5 medium cloves garlic, chopped
  • 2 tbsp capers
  • 1/2 cup dry vermouth or dry white wine
  • 1/2 cup chopped fresh parsley

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

Instructions

  1. Marinate Cod: Sprinkle one tablespoon of lemon juice over the cod fillets and let them sit for 15 to 30 minutes to enhance flavor and tenderize the fish.
  2. Prepare Seasoned Flour: In a shallow bowl, combine all the seasoned flour ingredients—flour, cumin, paprika, cayenne powder, dried thyme, kosher salt, and ground black pepper. Pat the cod dry and dredge each piece in the seasoned flour, shaking off any excess.
  3. Heat Pan and Sear Cod: Heat 2 tablespoons of olive oil and butter in a cast iron skillet over medium-high heat until the oil is shimmering. Add the cod fillets and cook for 5-6 minutes on the first side. Allow the fish to release naturally from the pan. Once the underside is a deep, golden brown, flip the fillets.
  4. Cook Second Side: Continue cooking the cod for another 5-6 minutes on the second side until browned and cooked through. Add additional olive oil if necessary to prevent sticking.
  5. Rest Cod: Remove the cod from the pan and place on a serving dish to rest while preparing the sauce.
  6. Make Sauce: To the skillet, add chopped garlic and capers, cooking and stirring constantly for 30 seconds to release their aromas. Pour in the dry vermouth to deglaze, scraping up all browned bits from the pan bottom. Boil the mixture for 1 minute to reduce slightly.
  7. Finish Sauce: Add the remaining 3 tablespoons of lemon juice and chopped parsley. Stir to combine and bring the sauce back to a boil briefly. Immediately pour this sauce over the rested cod fillets and serve.

Notes

  • Thick cut cod, also known as captain’s cut, ensures even cooking; if using thinner pieces, reduce cooking time accordingly.
  • Choose cod pieces of similar thickness for uniform cooking.
  • This dish pairs wonderfully with simple cooked orzo tossed with olive oil and steamed vegetables for a complete meal.
  • If you don’t have dry vermouth, dry white wine can be used as a substitute.

Nutrition

  • Serving Size: 1 serving
  • Calories: 300 kcal
  • Sugar: 1 g
  • Sodium: 450 mg
  • Fat: 14 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 1 g
  • Protein: 35 g
  • Cholesterol: 70 mg

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