Cod Piccata with Lemon Caper Sauce (Print View)

Golden pan-seared cod in a bright lemon caper butter sauce, ready in 30 minutes.

# What You'll Need:

→ Fish Preparation

01 - 4 cod fillets (about 5 oz each)
02 - ½ teaspoon salt
03 - ¼ teaspoon black pepper
04 - ½ cup all-purpose flour

→ For Searing

05 - 2 tablespoons olive oil
06 - 1 tablespoon unsalted butter

→ Sauce

07 - 3 tablespoons unsalted butter
08 - 2 garlic cloves, minced
09 - ⅓ cup dry white wine (or chicken broth)
10 - ¼ cup fresh lemon juice (about 2 lemons)
11 - ¼ cup capers, drained and rinsed
12 - ⅓ cup low-sodium chicken broth
13 - 2 tablespoons chopped fresh parsley
14 - Lemon slices, for garnish (optional)

# Method:

01 - Pat cod fillets dry with paper towels. Season both sides with salt and pepper.
02 - Lightly dredge fillets in flour, shaking off any excess coating.
03 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
04 - Add cod fillets and cook for 2–3 minutes per side, until golden and just cooked through. Transfer to a plate and tent with foil.
05 - Lower heat to medium. Add 3 tablespoons butter and minced garlic to the skillet. Sauté for 30 seconds until fragrant.
06 - Pour in white wine, scraping up any browned bits from the bottom. Simmer for 1 minute.
07 - Add lemon juice, capers, and chicken broth. Simmer for 2–3 minutes, until slightly reduced.
08 - Return cod to the skillet. Spoon sauce over fillets and heat for 1–2 minutes. Sprinkle with parsley and garnish with lemon slices. Serve immediately.

# Insider Tips:

01 -
  • The sauce comes together in minutes but tastes like you simmered it all afternoon
  • Cod stays tender while developing that gorgeous golden crust
  • Leftovers actually reheat beautifully for lunch the next day
02 -
  • Dry fish equals crispy fish so really take your time with those paper towels
  • Do not overcrowd the pan or the fish will steam instead of sear
  • The sauce looks thin at first but will thicken slightly as it simmers
03 -
  • Warm your plates slightly in the oven so the sauce stays fluid longer
  • Use a microplane to zest one lemon into the sauce for extra lemon flavor

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