Cod with Capers and Lemon
Fifteen minutes is all it takes to get cod with capers and lemon on the table: two golden fillets and a sharp, buttery pan sauce made in the same frying pan. The capers add a salty bite, the lemon cuts through the butter, and the mild white fish soaks up both. Serve it with boiled new potatoes and something green for an easy midweek dinner.
- Total
- 15 min
- Prep
- 7 min
- Cook
- 8 min
- Serves
- 2
- Per serving
- 238kcal
Keeping the fish moist and golden
Cod is lean, so it goes from juicy to dry in a minute or two. Buy fillets of an even thickness, pat them dry and use a pan that is properly hot before the fish goes in. A dry surface is what gives a golden crust; a wet one just steams.
The sauce is made in the pan you cooked the fish in, so none of the browned flavour is lost. Flat-leaf parsley is the classic finish, but chives are a good alternative if you have them.
How to pan-fry cod with capers and lemon
Tap a time to start a timer.
- Prepare the fish Pat the fillets dry with kitchen paper and season both sides with a small pinch of salt and some pepper. Drain the capers and squeeze the lemon.
- Fry the first side Heat the olive oil and half the butter in a frying pan over a medium heat until the butter stops foaming. Lay the fillets in the pan and cook for about , without moving them, until the underside is golden and the fish releases easily.
- Turn and add the sauce Turn the fillets over with a fish slice. Add the rest of the butter, the capers and the lemon juice, and cook for , spooning the bubbling lemon butter over the fish, until the cod is opaque and flakes easily.
- Finish and serve Take the pan off the heat, scatter over the parsley and serve straight away with the pan sauce spooned over the top.
What to serve with it
Cod with capers and lemon is light, so boiled new potatoes tossed in butter are the obvious partner, along with green beans, tenderstem broccoli or a simple green salad. Steamed rice also works if you want something to catch the sauce.
Other ways with white fish
For a different pan sauce, try plaice fillet with butter sauce. Cooking without a frying pan is easy too: cod in foil is baked in the oven and needs very little attention.
Common problems and fixes for cod with Capers and Lemon
- The fish sticks to the pan.
- Make sure the fillets are dry and the butter has stopped foaming before they go in. Then leave them alone for the full 4 minutes, as the fish lets go of the pan by itself once a crust has formed.
- The sauce tastes too salty.
- Capers in brine are salty on their own. Drain them well, rinse them briefly if you want a milder sauce, and keep the seasoning on the fish to a small pinch.
- The cod comes out dry.
- Thick fillets need an extra minute, but thin ones overcook quickly. Take the pan off the heat as soon as the flesh turns opaque, because the fish carries on cooking in the hot pan.
Frequently asked questions about cod with Capers and Lemon
How do you know when the cod is cooked?
It is cooked when the flesh is opaque all the way through and flakes easily with a fork. Fillets about 2cm thick take roughly 7 minutes in total, and a thicker piece needs another minute or so.
Can you use frozen cod?
Yes, as long as the fillets are fully defrosted. Thaw them in the fridge overnight and pat them very dry, or they will steam in the pan instead of turning golden.
What can I use instead of capers?
Chopped cornichons or green olives work well. Use about the same amount and taste the sauce before adding any more salt.
Can you keep or reheat leftovers?
It is best eaten straight away, but any leftovers will keep for 1 day, covered, in the fridge. Flake the cold fish into a salad, or reheat it gently until steaming hot.
How did you like the recipe?
4.8 / 5 · 5 ratings
