Pan-Seared Cod with Lemon Capers Sauce Recipe

ByLucy
Jump to Recipe· 4.5 from 27 reviews

If you’re looking for a dish that’s both elegant and surprisingly easy to make, you’re in the right place. This Pan-Seared Cod with Lemon Capers Sauce Recipe has become one of my absolute favorites — and I promise, once you try it, it’ll be yours too. Flaky, golden cod fillets meet a tangy, buttery sauce that’s brightened with fresh lemon and briny capers. Trust me, this recipe will quickly become your go-to for weeknight dinners or when you want to impress guests without the fuss.

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Why This Recipe Works

  • Perfect Flavor Balance: The buttery, zesty lemon-caper sauce complements the mild cod beautifully without overpowering it.
  • Simple Yet Elegant Technique: Pan-searing the cod gives it a crisp, golden crust while keeping the inside moist and flaky.
  • Fresh Ingredients Pull it Together: Using fresh lemon juice and parsley brightens the dish and makes it feel special.
  • Quick to Prepare: With about 30 minutes from start to finish, it’s perfect for busy weeknights or last-minute guests.
Pan-Seared Cod with Lemon Capers Sauce, lemon capers cod, easy fish recipes, quick seafood dinner, elegant fish dishes - 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

This recipe only needs a few key ingredients, but each one plays a crucial role in creating that unforgettable taste. Picking fresh cod fillets and using bright, fresh lemon juice makes all the difference. Plus, the seasoning in the flour coating gives the cod an aromatic, flavorful crust that I find irresistible.

Pan-Seared Cod with Lemon Capers Sauce, lemon capers cod, easy fish recipes, quick seafood dinner, elegant fish dishes - 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 Fillets: Look for thick-cut or captain’s cut pieces — they sear nicely and stay moist inside.
  • Lemon Juice: Fresh lemon juice is a must here; it adds brightness to both the fish and sauce.
  • Olive Oil & Butter: A combination of fats helps you get a crispy sear and rich flavor.
  • Garlic & Capers: These punch up the sauce with savory and briny notes — essential for that signature flavor.
  • Dry Vermouth or White Wine: This deglazes the pan and adds a subtle complexity to the sauce.
  • Fresh Parsley: Adds a fresh, herbal finish that balances the richness.
  • Seasoned Flour Mix: A blend of paprika, cumin, thyme, and cayenne gives the crust depth and a gentle kick.
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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.

Make It Your Way

One of the things I love most about this Pan-Seared Cod with Lemon Capers Sauce Recipe is how easily you can make it your own. Whether you’re tweaking the seasoning, swapping out herbs, or adding your favorite sides, it’s a flexible recipe that still shines.

  • Herbal Twist: I sometimes swap parsley for fresh dill or basil; they each bring a unique freshness that’s delicious.
  • Spice it Up: Adding a pinch more cayenne or some smoked paprika gives a smoky heat, which I love when I want more kick.
  • Wine Substitutions: If you don’t have dry vermouth, I’ve successfully used dry white wine or even a splash of chicken broth for a milder taste.
  • Gluten-Free Option: Use almond flour or a gluten-free flour mix in place of all-purpose flour to accommodate dietary needs without sacrificing crustiness.

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

Step 1: Brighten the Fish with Lemon Juice

Start by sprinkling one tablespoon of fresh lemon juice over your cod fillets. Let them sit for at least 15 minutes — this little trick infuses the fish with freshness and helps tenderize it just a bit. I usually prep this first thing so the fish has time to soak while I handle other ingredients.

Step 2: Prepare the Seasoned Flour

Mix together all the seasoned flour ingredients in a shallow bowl — cumin, paprika, cayenne, thyme, kosher salt, and black pepper blend to create a beautifully aromatic coating. Pat your fish dry before dredging it in the flour mix and shake off any excess. This coating is what gives the cod that crave-worthy crust when seared.

Step 3: Sear the Cod to Golden Perfection

Heat 2 tablespoons of olive oil and a tablespoon of butter in a cast iron skillet over medium-high heat. Once you see the oil shimmering and the butter melted, it’s go time. Add the fillets, making sure not to overcrowd the pan, and let them cook undisturbed for about 5-6 minutes. The key here is patience — the fish will release naturally from the pan once it forms a crisp, golden crust. Flip carefully and cook the other side for the same amount of time, adding a splash more oil if needed.

Step 4: Whip Up That Flavor-Packed Lemon Capers Sauce

After you’ve cooked your cod, remove it to a warm plate and keep it resting while you make the sauce in the same pan. Toss in chopped garlic and capers, cooking just 30 seconds until fragrant. Pour in the vermouth (or wine) to deglaze, scraping up those lovely browned bits — that’s where all the flavor lives! Let it boil for about a minute, then stir in the remaining three tablespoons of lemon juice and fresh parsley. Bring everything together with a quick boil, then pour the sauce over your fish and serve immediately.

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Tips from My Kitchen

  • Patience with Searing: Don’t flip the cod too early — it needs time to brown and release naturally to avoid tearing.
  • Even Thickness: Picking cod pieces that are roughly the same thickness helps them cook evenly so no one piece is over or undercooked.
  • Deglazing is Key: Those browned bits on the pan are flavor gold; scraping and incorporating them into the sauce lifts the entire dish.
  • Don’t Skip Resting: Resting the fish briefly after cooking locks in moisture and keeps fillets tender when you drizzle the sauce on.

How to Serve Pan-Seared Cod with Lemon Capers Sauce Recipe

Pan-Seared Cod with Lemon Capers Sauce, lemon capers cod, easy fish recipes, quick seafood dinner, elegant fish dishes - 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

My go-to garnishes are a simple sprinkling of extra fresh parsley and thin lemon wedges on the side. Sometimes, I add a few whole capers scattered on top for visual appeal and an extra burst of flavor. These touches don’t just look pretty — they bring freshness and brightness, perfect for cutting through the richness of the butter sauce.

Side Dishes

I often keep sides understated to let the cod shine. Steamed green beans, sautéed asparagus, or a light orzo tossed with olive oil and a sprinkle of Parmesan are my favorites. Roasted baby potatoes with rosemary also work beautifully if you want something a bit heartier.

Creative Ways to Present

For special occasions, I like to serve the cod over a bed of herbed couscous or wild rice, spooning the lemon capers sauce generously around the plate. Adding microgreens or edible flowers makes it feel restaurant-worthy and festive. A rustic wooden board presentation with lemon wedges and a sprinkle of sea salt can make a casual dinner feel extra special.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cod and sauce separately in airtight containers in the fridge. That way, the fish doesn’t get soggy from sitting in the sauce. They’ll stay fresh for up to 2 days—perfect if you want a quick meal the next day.

Freezing

Because fish texture changes when frozen, I don’t typically freeze the cooked cod with the sauce. However, you can freeze uncooked cod fillets wrapped tightly and use this sauce fresh when you’re ready to cook. The sauce itself freezes well if stored in a sealed container.

Reheating

To reheat leftovers, warm the sauce gently on low heat on the stove, then carefully rewarm the cod in a nonstick skillet to crisp the outside again, or briefly in the oven at 300°F (150°C) for about 10 minutes. Avoid microwaving if you want to preserve texture—this method keeps the fish moist without drying it out.

FAQs

  1. Can I use other types of fish for this recipe?

    Absolutely! While cod is ideal for its mild flavor and flaky texture, you can substitute haddock, halibut, or even sea bass. Just adjust cooking times depending on thickness to avoid overcooking.

  2. What if I don’t have dry vermouth?

    No worries—you can swap in dry white wine or a light vegetable or chicken broth. The key is to use something dry and slightly acidic to lift the sauce.

  3. How do I know when the cod is done cooking?

    When the fish flakes easily with a fork and is opaque throughout, it’s done. Cooking time varies with thickness, but usually 5-6 minutes per side for thick fillets works well.

  4. Can I prepare any part of this recipe ahead of time?

    You can season the fish and let it sit in lemon juice up to 30 minutes ahead. Also, chopping garlic and parsley in advance speeds things up when cooking.

Final Thoughts

This Pan-Seared Cod with Lemon Capers Sauce Recipe is one of those dishes I turn back to when I want something that feels special but doesn’t take all night. The vibrant sauce paired with crispy, tender cod is a combination that always impresses guests and delights my family. Give it a try—you’ll love how easy it is, and I guarantee it’ll become a staple in your kitchen, just like it did in mine.

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Pan-Seared Cod with Lemon Capers Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 27 reviews
  • Author: Lucy
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: American
  • Diet: Halal
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 pan-seared to a golden brown and served with a tangy and fresh sauce made from capers, fresh lemon juice, parsley, garlic, and dry vermouth. Perfect for a quick yet impressive dinner.

Ingredients

Units Scale

Fish

  • 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 the Cod: Sprinkle one tablespoon of fresh lemon juice over the cod fillets and set aside to marinate for at least 15 minutes and up to 30 minutes. This helps to infuse the fish with citrus flavor.
  2. Prepare the Seasoned Flour: In a shallow bowl, combine all the seasoned flour ingredients: all-purpose flour, cumin, paprika, cayenne powder, dried thyme, kosher salt, and black pepper. Mix thoroughly to evenly distribute the spices.
  3. Dredge the Cod: Pat the marinated cod fillets dry with a paper towel. Dredge each fillet in the seasoned flour mixture, shaking off any excess flour for a light coating.
  4. Heat the Pan: Heat 2 tablespoons of olive oil and the unsalted butter in a cast iron skillet over medium-high heat until the pan is hot and the oil is shimmering, indicating it’s ready for cooking.
  5. Sear the Cod – First Side: Add the cod fillets to the hot pan and cook undisturbed for 5-6 minutes. The fish will initially stick to the pan but will release when properly browned. Look for a deep golden brown color before flipping.
  6. Sear the Cod – Second Side: Flip the cod fillets carefully and cook for an additional 5-6 minutes until browned on the second side and cooked through. Add another tablespoon of olive oil if the pan is dry to prevent sticking.
  7. Rest the Fish: Remove the cooked cod from the pan and transfer to a serving dish. Allow the fish to rest while you prepare the sauce to keep it moist and flavorful.
  8. Make the Sauce: In the same pan, add the chopped garlic and capers. Cook while stirring constantly for about 30 seconds until fragrant. Add the dry vermouth to deglaze the pan, scraping up all the browned bits from the bottom. Bring to a boil and let it reduce for 1 minute.
  9. Finish the Sauce: Add the remaining 3 tablespoons of fresh lemon juice and chopped parsley to the pan. Stir well and bring the sauce back to a boil briefly to combine the flavors.
  10. Serve: Immediately pour the hot lemon, caper, and parsley sauce over the rested cod fillets and serve while warm.

Notes

  • Thick cut cod is often called captain’s cut cod. If you can’t find thick cut cod, use thinner fillets but reduce cooking time accordingly.
  • Try to select cod pieces that have similar thickness so they cook evenly.
  • This dish pairs beautifully with simple cooked orzo tossed with olive oil or a steamed vegetable like asparagus or green beans for a balanced meal.
  • If dry vermouth is unavailable, dry white wine can be used as a substitute in the sauce.
  • Use a cast iron skillet or a heavy-bottomed pan for even heat retention and better searing.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 1 g
  • Sodium: 600 mg
  • Fat: 15 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 1 g
  • Protein: 35 g
  • Cholesterol: 70 mg

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