Cod Piccata with Lemon Caper Sauce (Printable)
Golden pan-seared cod in a bright lemon-caper butter sauce, ready in 30 minutes.
# What You'll Need:
→ Fish and Seasoning
01 - 4 cod fillets (about 5 oz each)
02 - ½ teaspoon salt
03 - ¼ teaspoon black pepper
04 - ½ cup all-purpose flour
→ For Searing
05 - 2 tablespoons olive oil
06 - 1 tablespoon unsalted butter
→ Sauce
07 - 3 tablespoons unsalted butter
08 - 2 garlic cloves, minced
09 - ⅓ cup dry white wine or chicken broth
10 - ¼ cup fresh lemon juice (about 2 lemons)
11 - ¼ cup capers, drained and rinsed
12 - ⅓ cup low-sodium chicken broth
13 - 2 tablespoons chopped fresh parsley
14 - Lemon slices, for garnish (optional)
# Method:
01 - Pat cod fillets completely dry with paper towels. Generously season both sides with salt and black pepper.
02 - Lightly coat each fillet in flour, shaking off any excess to ensure an even, thin layer.
03 - In a large skillet over medium-high heat, warm the olive oil with 1 tablespoon of unsalted butter until shimmering.
04 - Place cod fillets in the hot pan and cook for 2–3 minutes per side until golden brown and just cooked through. Transfer to a plate and cover loosely with foil to keep warm.
05 - Reduce heat to medium. Add 3 tablespoons butter and minced garlic to the skillet. Sauté for 30 seconds until fragrant but not browned.
06 - Pour in white wine, using a wooden spoon to scrape up any browned bits from the bottom. Simmer for 1 minute to reduce slightly.
07 - Stir in lemon juice, capers, and chicken broth. Simmer for 2–3 minutes until the sauce thickens slightly and coats the back of a spoon.
08 - Return cod fillets to the skillet. Spoon the sauce generously over each fillet and heat through for 1–2 minutes. Sprinkle with fresh parsley and garnish with lemon slices before serving immediately.
# Insider Tips:
01 -
- That restaurant-quality sauce comes together in literally five minutes right in your pan
- Cod stays tender and mild while the sauce brings all the bold personality
- Everything happens in one skillet so cleanup is almost suspiciously easy
02 -
- Do not overcook the cod or it will turn dry and flaky instead of tender and moist
- The sauce thickens slightly as it cools, so do not reduce it too much in the pan
- Capers pack a salty punch, taste your sauce before adding any extra salt
03 -
- Have all your sauce ingredients measured and ready before you start searing the fish
- Warm your plates slightly so the sauce stays luscious longer