Pan Seared Cod with Lemon Capers Sauce Recipe

ByJulia
Jump to Recipe· 4.8 from 26 reviews

If you’re on the hunt for a fresh, flavorful fish dish that’s both simple to make and feels a little fancy, I’ve got you covered. This Pan Seared Cod with Lemon Capers Sauce Recipe is hands down one of my favorite weeknight dinners. The cod turns beautifully golden and tender, while the bright lemon-caper sauce brings just the right zing and zing to make every bite sing. Stick with me because I’m going to share all my tips and tricks to help you nail this recipe from start to finish—it’s fan-freaking-tastic, trust me!

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Why This Recipe Works

  • Perfectly Seared Cod: The seasoned flour coating locks in moisture and creates a golden crust that’s crispy without being heavy.
  • Bright, Tangy Sauce: The lemon and capers bring acidity that cuts through the richness, awakening your taste buds with every dip.
  • Quick & Easy: You’ll have dinner on the table in just 30 minutes, making it ideal for busy weeknights or last-minute guests.
  • Versatile Ingredients: Using pantry staples like vinegar or wine and fresh herbs means it’s easy to tweak or adapt based on what you have.
Pan Seared Cod with Lemon Capers Sauce, easy fish dinner, healthy seafood recipe, quick weeknight fish recipe, flavorful fish with lemon capers - 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 strikes a beautiful balance between fresh, vibrant flavors and simple ingredients that pack a punch. The cod’s mild sweetness pairs perfectly with the punchy lemon caper sauce, while the seasoned flour adds a subtle complexity that takes the dish up a notch. When shopping, try to get thick cut cod fillets so they cook evenly and stay juicy.

Pan Seared Cod with Lemon Capers Sauce, easy fish dinner, healthy seafood recipe, quick weeknight fish recipe, flavorful fish with lemon capers - 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
  • Thick cut cod fillet: Look for “captain’s cut” or thick fillets for even cooking and juicy results.
  • Fresh lemon juice: Fresh is best here; bottled just won’t give you the same bright tang.
  • Olive oil: Use a good quality extra virgin for flavor and to help crisp the crust.
  • Unsalted butter: Adds richness and a slightly nutty finish to the pan sauce.
  • Garlic: Fresh, chopped garlic gives the sauce a deep and aromatic base.
  • Capers: These little briny gems balance the richness with a salty bite.
  • Dry vermouth or dry white wine: Deglazes the pan, lifting those flavorful browned bits into the sauce.
  • Fresh parsley: Brightens the sauce and adds a lovely herbaceous finish.
  • Seasoned flour mix: Cumin, paprika, cayenne, thyme, salt, and pepper add subtle spice and earthiness to the crust.
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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 this Pan Seared Cod with Lemon Capers Sauce Recipe as is, but I’m all about mixing things up depending on what mood I’m in or what I have on hand. Don’t hesitate to customize — that’s the magic of cooking at home!

  • Variation: Sometimes, I swap out the dry vermouth for a splash of white wine vinegar or even chicken broth for a different depth of flavor.
  • Dietary tweaks: If you want to keep it dairy-free, simply leave out the butter and bump up the olive oil a bit — still delicious!
  • Seasonal changes: In spring, I sometimes add a handful of chopped fresh dill or tarragon to the parsley for a fresh twist.

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

Step 1: Marinate the Cod with Lemon Juice

Start by sprinkling one tablespoon of fresh lemon juice evenly over the cod fillets. Let them sit for at least 15 minutes — this not only imparts a subtle brightness but also firms up the flesh for a better sear later on. I don’t recommend skipping this step; it really makes a difference in flavor and texture.

Step 2: Prepare and Season the Flour Coating

While the fish marinates, mix all your seasoned flour ingredients in a shallow bowl. This blend of cumin, paprika, cayenne, thyme, salt, and pepper creates that unbeatable crust. Be sure to pat the cod dry with paper towels before dredging it; water can steam the fish instead of giving you a crisp finish.

Step 3: Pan Sear the Cod

Heat 2 tablespoons of olive oil and the butter in a cast iron skillet over medium-high heat until the oil shimmers. Add your cod fillets—listen for that satisfying sizzle! Resist the urge to move them right away. It often takes a couple of minutes for the fish to release naturally from the pan; if you try too early, it might stick and tear. Once you see a deep golden crust on one side, flip and cook the other side for about 5-6 minutes more, adding a touch more oil if the pan looks dry.

Step 4: Make the Lemon Caper Sauce

Remove the cooked cod to a serving plate and let it rest while you make the sauce. In the same skillet, add chopped garlic and capers — cook stirring constantly for about 30 seconds until fragrant. Pour in the dry vermouth or white wine and scrape up all those flavorful brown bits from the pan bottom. Let it boil for a minute to reduce slightly, then add the remaining lemon juice and fresh parsley, bringing it back to a boil. Pour immediately over the fish and serve.

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Pro Tips for Making Pan Seared Cod with Lemon Capers Sauce Recipe

  • Patience is key: Let the cod release naturally before flipping to get that perfect golden crust without it sticking.
  • Don’t skip drying the fish: Wet fish won’t sear properly—it’ll steam and become soggy instead.
  • Use a cast iron skillet: This helps maintain steady heat for that ideal sear and flavor.
  • Deglaze the pan well: Scrape all those browned bits—they’re flavor gold for your sauce.

How to Serve Pan Seared Cod with Lemon Capers Sauce Recipe

Pan Seared Cod with Lemon Capers Sauce, easy fish dinner, healthy seafood recipe, quick weeknight fish recipe, flavorful fish with lemon capers - 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 virtually always add a sprinkle of fresh chopped parsley and a few lemon wedges on the side for an extra pop of color and zing. Sometimes I throw on thin slices of toasted almonds for a bit of crunch—trust me, it’s a game-changer.

Side Dishes

One of my favorite accompaniments is orzo tossed simply with olive oil and a pinch of salt—it’s like a neutral canvas that lets the fish shine. Steamed vegetables like asparagus or green beans work beautifully too, adding freshness and a little snap to complement the tender fish.

Creative Ways to Present

For special dinners, I like plating the cod atop a bed of herbed risotto or creamy polenta, with the lemon caper sauce drizzled elegantly around it. Adding edible flowers or microgreens gives it that chef’s touch—your guests will think you spent hours in the kitchen!

Make Ahead and Storage

Storing Leftovers

Leftover cod is best stored in an airtight container in the fridge and eaten within two days. I make sure the sauce is stored separately to keep the fish from getting soggy overnight.

Freezing

While I generally recommend eating this fresh, you can freeze cooked cod in a sealed container for up to a month. Keep in mind the texture might be slightly softer after thawing, but the lemon capers sauce holds up well if frozen on its own.

Reheating

To reheat, I gently warm the fish in a low oven (about 275°F/135°C) wrapped in foil and reheat the sauce separately on the stove. This way, the cod stays moist and doesn’t dry out, and the sauce keeps its fresh flavor.

FAQs

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

    Absolutely! Just make sure to thaw it completely and pat it very dry before cooking. Removing excess moisture is crucial for getting that golden crust and preventing the fish from steaming in the pan.

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

    If you don’t have vermouth or white wine, dry sherry, chicken broth, or even a splash of white wine vinegar mixed with water can work in a pinch. Just keep the amount the same and adjust to taste.

  3. How do I know when the cod is cooked through?

    The cod is done when it flakes easily with a fork and has turned opaque all the way through. Around 10 to 12 minutes total cook time (depending on thickness) usually does the trick. Avoid overcooking to keep it tender.

  4. Can I use other fish instead of cod?

    You can! Firm white fish like haddock, halibut, or sea bass make great substitutes. Just adjust the cooking time to the thickness of the fillets.

Final Thoughts

This Pan Seared Cod with Lemon Capers Sauce Recipe holds a special place in my heart because it’s easy enough for a weeknight but impressive enough to serve to guests. I love how the layers of flavor come together in just 30 minutes, and the sauce is always a crowd-pleaser. Give it a try—I’m confident it’ll become a regular in your dinner rotation 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 4.8 from 26 reviews
  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: American
  • Diet: Low Lactose
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. The dish is finished with a bright and tangy sauce made from capers, fresh parsley, lemon juice, garlic, and vermouth, creating a delicious balance of flavors perfect for a refined dinner.

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 fish, 3 tbsp for 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 lemon juice over the cod fillets and set them aside to marinate for at least 15 minutes, up to 30 minutes, allowing the flavor to penetrate the fish.
  2. Prepare 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.
  3. Dredge the Cod: Pat the cod fillets dry with paper towels, then dredge each piece in the seasoned flour mixture, shaking off any excess flour to ensure an even coating.
  4. Heat the Pan: Heat 2 tablespoons of olive oil and the butter in a cast iron skillet over medium-high heat until the oil is shimmering and the pan is hot enough for searing.
  5. Cook the First Side: Add the cod fillets to the pan and cook undisturbed for 5-6 minutes. The fish will release from the pan once properly seared. Look for a deep golden-brown crust before flipping.
  6. Cook the Second Side: Flip the cod and continue cooking for another 5-6 minutes until the fish is browned on both sides and cooked through. Add an additional tablespoon of olive oil if needed to prevent sticking.
  7. Rest the Fish: Remove the cooked cod from the skillet and place it on a serving dish. Let it rest while preparing the sauce.
  8. Make the Sauce: Add the chopped garlic and capers to the same skillet and cook, stirring constantly, for 30 seconds until fragrant. Pour in the vermouth to deglaze the pan, scraping up browned bits from the bottom. Bring to a boil and simmer for 1 minute.
  9. Finish the Sauce: Stir in the remaining 3 tablespoons of lemon juice and the chopped parsley. Bring the mixture to a boil again briefly.
  10. Serve: Immediately pour the hot caper, parsley, and lemon sauce over the rested cod fillets and serve warm.

Notes

  • Thick cut cod is often called captain’s cut cod. If unavailable, use thinner cod pieces but reduce cooking time accordingly to avoid overcooking.
  • Choose cod pieces of uniform thickness so they cook evenly.
  • This dish pairs wonderfully with simple cooked orzo tossed with olive oil and steamed vegetables.
  • Dry vermouth can be substituted with dry white wine for the sauce if preferred.
  • Use a cast iron skillet or heavy-bottomed pan for best searing results.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 1 g
  • Sodium: 500 mg
  • Fat: 18 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 1 g
  • Protein: 35 g
  • Cholesterol: 70 mg

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