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This is a simple and easy recipe for Pan Seared Cod with capers, basted in a white wine butter sauce. Use of the wine is optional however it does elevate the flavor of the sauce. If you opt for the wine try using a dry white, preferably Sauvignon Blanc. I plated the cod over cilantro lime basmati rice and seared asparagus. This is the perfect light meal. Pair with your favorite white wine and enjoy the fresh flavors.

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Servings: Varies

INGREDIENTS

• 2-3 pieces of meaty cod
• All-Purpose Flour – ¼ - ½ cup for coating fish
• 2 Lemons
• Garlic – 2-3 bulbs, cracked
• Capers – ¼ Cup or more if desired
• Lemon Pepper seasoning - to season cod.
• Salt
• Pepper (if not using Lemon Pepper seasoning)
• Cilantro (for rice) – ¼ Cup, chopped
• Parsley – ¼ Cup, chopped
• Butter – 3 Tbsps.
• Olive Oil – 2-3 Tbsps. For searing
• (Optional) White Wine – ½ Cup (dry, preferably Sauvignon Blanc)


DIRECTIONS

1. Place cod onto a plate and squeeze one whole lemon onto the cod. Allow cod to marinate in the lemon juice for up to 30 minutes

2. Remove cod and pat dry.

3. On another plate or in a zip bag, add flour and seasonings and mix thoroughly. Add cod, coating the cod evenly.

4. Heat your skillet. Once hot, add butter. Allow to melt and add olive oil. Once butter is melted and pan is slightly smoking, reduce heat to medium and place cod into the pan, making certain to remove any excess flour from fish. Be sure to lay the cod in the pan away from your body to minimize oil splash-back.

5. Sear fish for 3-5 minutes on one side. Do not touch or flip the fish. Allow the fish time to brown on the bottom and develop a good crust. Flip after 3-5 minutes and cook for an additional 1-2 minutes. If the fish doesn’t come up easily I recommend you let the fish cook longer. It should come up easily once seared and browned. I recommend using a fish spatula.

6. Remove cod from pan and place on a plate.

7. While the pan is still hot, squeeze one whole lemon into the pan. Then add cracked garlic. Give a good stir.

8. Add white wine to the hot pan. Bring to a simmer and allow to reduce by half. You’ll know it’s ready when the smell of alcohol has greatly diminished.

9. Add butter to the hot pan. Stir and allow to melt. Add capers and stir.

10. Add parsley. Stir.

11. Turn off the heat, return the cod to the pan and baste the cod in the white wine capers sauce for a few moments until coated.

12. Serve over white rice (preferably cilantro lime rice) and with veggies (preferably asparagus).

13. ENJOY!

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