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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
