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
- 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.
- 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.
- 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.
- 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.
- Rest Cod: Remove the cod from the pan and place on a serving dish to rest while preparing the sauce.
- 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.
- 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
