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Pan Fried Cod with Lemon Caper Sauce

January 17, 2014

This recipe was destined to happen for two reasons–fresh cod was on sale this week at my grocery store, and I forgot to buy breadcrumbs. So I searched the web for a super simple way to pan fry fish and I found this on FoodNetwork.com. All I can say is thank you destiny! This fish is incredible. It had 45 reviews on the FoodNetwork site and they’re all 5 stars. Definitely worth a try. I served it over couscous mixed with marinated artichoke hearts, and of course, lots of freshly squeezed lemon.

4 pieces fresh cod fillet, equal size and thickness
Garlic salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour
2 Tablespoons extra virgin olive oil
3 Tablespoons butter, divided
2 Tablespoons capers, drained
2 fresh lemons, juiced


  • Heat a large heavy skillet over medium high heat.
  • Season fish on both sides with garlic salt and pepper.
  • Lightly dredge fish in flour and shake off excess.
  • When pan is hot, add olive oil followed immediately by 1 Tablespoon butter.
  • As soon as foaming subsides, place fish in pan.
  • Jiggle pan for the first 10 seconds to keep the fish from sticking.
  • Cook until a golden crust forms (about 6-8 minutes depending on thickness of fish).
  • Using a spatula, carefully turn fish over and again jiggle pan for the first few seconds.
  • Cook until that side is golden brown (another 6-8 minutes).
  • Remove fish from pan and place on a warm plate.
  • Carefully pour out cooking fat, and add remaining 2 Tablespoons butter to same pan.
  • Add capers to pan and quickly brown over medium high heat (about 2 minutes, stirring often).
  • Remove pan from heat.
  • Add lemon juice to pan and swirl.
  • Pour sauce over cooked fish and serve.
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One Response to “ Pan Fried Cod with Lemon Caper Sauce ”

  1. Jennifer Muñoz on October 15, 2011 at 5:25 am

    Ok not such a great idea to browse your dessert recipes when I have no dessert in the house! 😉

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