Cod Piccata with Lemon and Capers
Pan-seared cod fillets with a bright lemon-caper sauce made in one skillet.
Ingredients
- 2 skinless cod fillets 6 oz / 170 g each, about 1 inch thick
- 1/4 tsp fine salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp all-purpose flour
- 1 tbsp olive oil
- 2 tbsp unsalted butter divided
- 1 garlic clove minced
- 1/3 cup low-sodium vegetable broth
- 2 tbsp fresh lemon juice
- 1 tbsp capers drained
- 1 tbsp chopped fresh parsley
Instructions
- Pat the cod dry with paper towels. Season both sides with salt and pepper, then dust lightly with flour and shake off the excess.
- Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium heat. Add the cod in a single layer and cook for about 3–4 minutes on the first side. Turn gently and cook for another 3–4 minutes, adjusting for thickness, until the center reaches 145°F (63°C) on a food thermometer. Transfer to a clean plate.
- Reduce the heat to medium-low. Add the garlic to the skillet and stir for about 30 seconds without browning. Pour in the broth and lemon juice, add the capers, and scrape up the browned bits. Simmer for about 2 minutes.
- Turn off the heat and swirl in the remaining 1 tablespoon butter. Return the cooked cod to the pan briefly to coat with sauce. Sprinkle with parsley and serve immediately.
Notes
Cooking time is an estimate; thickness varies. Use a thermometer in the thickest part and cook cod to 145°F (63°C). Do not crowd the skillet. Capers add saltiness, so taste the sauce before adding more salt.