Sauteed lemon slices makes this dish really good, but the butter makes it great. This is a simple way to prepare fish that works with any delicate, mild-tasting white fish, such as sole, red snapper, or tilapia. Personally, I like cod.
In addition to the preparation below, Luke make a pan sauce with sherry and fresh dill, thickened with a little corn starch.
Pan-Seared Lemon Cod
- 1/4 cup all purpose flour
- 3/4 pound cod
- 1/2 teaspoon kosher salt
- 4 1/2 tablespoons unsalted butter
- 1 lemon, ends trimmed, sliced into thin rounds
- 2 tablespoons capers, rinsed and drained
- Place the flour on a plate. Season the cod with the salt and then coat it in flour, shaking to remove any excess. Set aside.
- Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the lemons and cook until lightly browned, about 2 minutes.
- Push the lemons to the side of the skillet and add the cod. Cook until it’s the same color throughout and flakes easily, about 2 minutes per side.
- Add the remaining butter and the capers. Remove from heat and tilt the skillet to swirl the butter until it melts.
- Transfer the cod and lemons to plates and spoon the capers ad butter over the top.