Pan-Seared Lemon Cod

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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.

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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

Ingredients:

  • 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

Directions:

  1. 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.
  2. Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the lemons and cook until lightly browned, about 2 minutes.
  3. 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.
  4. Add the remaining butter and the capers. Remove from heat and tilt the skillet to swirl the butter until it melts.
  5. Transfer the cod and lemons to plates and spoon the capers ad butter over the top.

5 thoughts on “Pan-Seared Lemon Cod

    • Good question! Yep, I added it at the end after the fish finished cooking. I removed the fish before I added the second part of butter and then added the dill and a little vermouth.

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