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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Rest the Fish: Remove the cooked cod from the skillet and place it on a serving dish. Let it rest while preparing the sauce.
- 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.
- Finish the Sauce: Stir in the remaining 3 tablespoons of lemon juice and the chopped parsley. Bring the mixture to a boil again briefly.
- 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
