Pan Seared Cod with Lemon Capers Sauce Recipe

ByTaylor
Jump to Recipe· 4.8 from 23 reviews

If you’re looking for a dish that’s both impressive and easy to pull off on any weeknight, then you’ve got to try my Pan Seared Cod with Lemon Capers Sauce Recipe. This is one of those meals that looks fancy but actually comes together without any fuss—and the flavor? It’s fresh, bright, and perfectly balanced. Trust me, once you try this, you’ll keep coming back for more every time fresh cod is on sale!

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Why This Recipe Works

  • Perfectly Balanced Flavors: The tangy lemon and briny capers brighten the mild cod beautifully without overpowering it.
  • Simple Ingredients, Big Impact: Using pantry staples like garlic, butter, and fresh parsley creates a sauce that tastes like a restaurant dish.
  • Great Texture Contrast: The seasoned flour crust gives the cod a golden sear that’s just crispy enough, locking in moisture.
  • Quick Cooking Time: You can have this on the table in about 30 minutes, perfect for busy nights or last-minute guests.
Pan Seared Cod with Lemon Capers, Lemon Capers Sauce, easy cod dinner, healthy fish recipe, quick weeknight seafood - The image shows four golden brown cooked fish pieces in a deep white bowl with a blue pattern on the edge. The fish pieces are topped with small chopped green herbs, small yellow nut pieces, and tiny green capers, all soaked in a shiny light sauce that covers the bottom of the bowl. There is a silver spoon resting inside, scooping one piece of fish with herbs and sauce on top. The bowl sits on a soft textured beige cloth over a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Let me break down why each ingredient in this Pan Seared Cod with Lemon Capers Sauce Recipe is essential and how they all come together to create a dish full of flavor and texture. Plus, I’ll share a few shopping tips so you get the best out of every ingredient.

Pan Seared Cod with Lemon Capers, Lemon Capers Sauce, easy cod dinner, healthy fish recipe, quick weeknight seafood - Flat lay of fresh thick cut cod fillets, a small mound of all-purpose flour mixed with cumin, paprika, cayenne powder, dried thyme, kosher salt, and black pepper in a simple white ceramic bowl, whole uncracked brown eggs, chopped garlic cloves, fresh bright green parsley leaves, fresh green capers, a small white bowl of golden olive oil, a small white bowl of melted unsalted butter, a small white bowl of dry vermouth, a small white bowl of fresh lemon juice, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Cod fillet: I love using thick cut cod (sometimes called captain’s cut because of its size) for this—it’s meaty, holds up well in the pan, and stays tender and moist.
  • Fresh lemon juice: Nothing beats fresh lemon juice here—it adds brightness and balances the rich butter and capers.
  • Olive oil & butter: The combo gives the perfect sear and adds richness without burning.
  • Garlic: Fresh chopped garlic is a must for that aromatic punch in the sauce.
  • Capers: These salty little gems give the sauce its signature tang and texture—don’t skip them!
  • Dry vermouth (or dry white wine): This adds depth and helps deglaze the pan to pull up all those tasty browned bits.
  • Fresh parsley: Adds color and a fresh herbaceous note to lighten things up.
  • Seasoned flour (flour, cumin, paprika, cayenne, thyme, salt, pepper): This mix creates a flavorful crust on the fish while keeping it moist inside.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’m a big fan of making recipes my own—sometimes a little extra garlic, a pinch more cayenne for heat, or swapping dry vermouth for white wine depending on what’s on hand. This Pan Seared Cod with Lemon Capers Sauce Recipe is a perfect base for you to get creative.

  • Variation: I’ve made this with a touch of fresh chili flakes when I want a spicy kick—it really wakes up the sauce!
  • Gluten-free option: Use almond flour or a gluten-free flour blend to dredge the fish; it crisps up nicely too.
  • Fresh herbs twist: Swap parsley for fresh dill or tarragon if you want a different flavor profile that pairs well with seafood.
  • Cooking method: If you don’t have a cast iron skillet, a heavy non-stick pan works just fine, but keep an eye on the sear.

Step-by-Step: How I Make Pan Seared Cod with Lemon Capers Sauce Recipe

Step 1: Brighten the Cod with Lemon

First things first, sprinkle one tablespoon of fresh lemon juice over your cod fillets. I like to do this up to 30 minutes before cooking—it helps tenderize the fish and infuses it with that fresh citrus brightness. Just make sure not to overdo it; 15 to 30 minutes is the sweet spot so it doesn’t “cook” in the lemon juice like ceviche.

Step 2: Prep the Seasoned Flour

While the cod is resting, mix your seasoned flour ingredients in a shallow dish: all-purpose flour, cumin, paprika, cayenne, dried thyme, kosher salt, and freshly ground black pepper. Pat the cod dry really well—this step is crucial for that perfect crust—and dredge the fillets in the flour mixture, shaking off the excess.

Step 3: Sear the Cod to Golden Perfection

Heat 2 tablespoons of olive oil along with a tablespoon of butter in a cast iron skillet over medium-high heat. When the pan is hot and the oil starts shimmering, carefully add the cod pieces. Don’t try to move them right away—the fish needs a few minutes to form that golden crust and release naturally. After about 5–6 minutes, check for a deep golden brown color, then gently flip and cook for another 5–6 minutes until the fish feels firm and opaque.

Step 4: Make the Lemony Capers Sauce

Once you’ve transferred the cod to a serving plate to rest, lower the heat to medium and toss the chopped garlic and capers into the skillet. Stir constantly for about 30 seconds to release those fragrant aromas. Pour in the dry vermouth (or dry white wine) to deglaze the pan, scraping up all those golden bits stuck to the bottom—this is where the magic happens. Let it bubble for a minute, then add the remaining 3 tablespoons of lemon juice and chopped parsley. Bring it just to a boil again, then immediately pour this sauce over your beautiful cod fillets.

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Pro Tips for Making Pan Seared Cod with Lemon Capers Sauce Recipe

  • Patting the Fish Dry: This simple step is a game-changer for crisping up the crust—wet fish won’t brown well.
  • Resisting the Flip Urge: Let the fish develop a natural golden crust before flipping to avoid tearing the fillet.
  • Use a Hot Pan: A properly heated skillet ensures a perfect sear and prevents sticking.
  • Deglaze with Care: Scrape all those caramelized bits—they’re packed with flavor that makes your sauce unforgettable.

How to Serve Pan Seared Cod with Lemon Capers Sauce Recipe

Pan Seared Cod with Lemon Capers, Lemon Capers Sauce, easy cod dinner, healthy fish recipe, quick weeknight seafood - A white bowl holds a meal with three parts: on the left, a bed of light yellow orzo pasta mixed with green parsley leaves and small capers, topped with a bright yellow lemon wedge; in the center, a golden-brown grilled fish fillet with a slightly crispy texture, garnished with chopped green herbs and capers; to the right, a cluster of vibrant green snap peas with smooth, shiny skins. A silver fork rests inside the bowl, angled from the top right toward the center. The bowl sits on a white marbled surface with a folded white cloth nearby and some soft golden-brown rolls peeking from the background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always add some extra chopped fresh parsley on top for that burst of color and freshness. Sometimes I like to throw a few lemon wedges on the side so anyone can add more zing if they want. Plus, a little sprinkle of freshly cracked black pepper right before serving brings everything together.

Side Dishes

My go-to sides for this dish are a simple orzo pasta tossed with olive oil and a little garlic, and steamed green vegetables like asparagus or broccolini. The mild sides don’t compete with the sauce but complement the cod perfectly. Roasted potatoes also work great if you want something heartier.

Creative Ways to Present

For a dinner party, I’ve laid the cod fillets on a bed of saffron risotto and spooned the lemon capers sauce on top, garnished with edible flowers and microgreens. It’s simple but super elegant and always impresses. You can also serve the fillets alongside individual small plates of sides or even as a pretty plated fish taco for a fun twist.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which is rare, but it happens!), I like to store the cod and sauce separately in airtight containers in the fridge. This helps keep the sauce fresh and the fish from getting soggy. They usually keep well for up to 2 days.

Freezing

I don’t usually freeze this dish because the texture of cooked fish can change, but if you want to, freeze the cod plain (without sauce) tightly wrapped, and freeze the sauce in a separate container. Thaw overnight in the fridge before reheating gently.

Reheating

When it’s time to enjoy leftovers, I reheat the fish gently in a skillet over low heat with a drizzle of olive oil to avoid drying out. The sauce warms quickly in a small saucepan or microwave. Pour the sauce over the fish just before serving to keep everything fresh and tasty.

FAQs

  1. Can I use other types of fish for this Pan Seared Cod with Lemon Capers Sauce Recipe?

    Absolutely! While cod works beautifully because of its flaky but firm texture, you can substitute with other white fish like haddock, halibut, or even tilapia. Just adjust cooking time based on thickness and keep an eye to avoid overcooking.

  2. What if I don’t have dry vermouth? Can I skip it?

    If you don’t have dry vermouth, a dry white wine works great as a substitute. If you prefer not to use alcohol, you can replace it with a splash of chicken or vegetable broth mixed with a little lemon juice, although the depth of flavor won’t be quite the same.

  3. How do I know when my cod is cooked perfectly?

    Cooked cod will be opaque and flake easily with a fork. Typically, for 1-inch thick fillets, about 5-6 minutes per side works well over medium-high heat. Avoid poking too early or flipping repeatedly to keep the fish intact.

  4. Can I make the lemon capers sauce ahead of time?

    You can make the sauce ahead and refrigerate, but I recommend reheating it gently and adding fresh parsley right before serving to keep the bright flavor. Fresh sauce poured over hot fish always tastes best!

Final Thoughts

Honestly, this Pan Seared Cod with Lemon Capers Sauce Recipe is one of my kitchen favorites because it feels both sophisticated and inviting—perfect for a special occasion or a cozy weeknight. It’s approachable, quick, and delivers that wow-factor flavor I always want when cooking fish. I hope you enjoy making (and eating!) it as much as I do. Next time you spot fresh cod at the market, grab some, and give this recipe a go—you’ll thank me later!

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Pan Seared Cod with Lemon Capers Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 23 reviews
  • Author: Taylor
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: American
  • Diet: Low Lactose
Print Recipe

Description

This Pan Seared Cod recipe features thick cut cod fillets seasoned with a flavorful blend of spices, pan-seared to a golden brown, and finished with a tangy caper, parsley, and lemon sauce. Perfectly crisp on the outside and tender inside, this dish is a quick, elegant main course suitable for a wholesome dinner.

Ingredients

Fish

  • 1 1/2 lb thick cut cod fillet, cut into 4-5 pieces
  • 4 tbsp fresh lemon juice, divided (1 tbsp for the fish, 3 tbsp for the sauce)
  • 2-3 tbsp olive oil
  • 1 tbsp unsalted butter
  • 5 medium cloves garlic, chopped
  • 2 tbsp capers
  • 1/2 cup dry vermouth or dry white wine
  • 1/2 cup chopped fresh parsley

Seasoned Flour

  • 1/2 cup all-purpose flour
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 dash cayenne powder
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/4 tsp fresh ground black pepper

Instructions

  1. Marinate the Cod: Sprinkle 1 tablespoon of lemon juice over the cod fillets and set them aside. Allow the lemon juice to sit on the cod for at least 15 minutes, up to 30 minutes, to enhance the flavor.
  2. Prepare Seasoned Flour: In a shallow bowl, combine all ingredients for the seasoned flour: all-purpose flour, cumin, paprika, cayenne powder, dried thyme, kosher salt, and black pepper. Mix well.
  3. Dredge the Cod: Pat the cod fillets dry with paper towels. Dredge each piece in the seasoned flour mixture, shaking off the excess flour to ensure a light, even coating.
  4. Heat the Pan: Place a cast iron skillet over medium-high heat. Add 2 tablespoons of olive oil and the unsalted butter. Heat until the pan is hot and the oil is shimmering.
  5. Cook the Cod – First Side: Add the cod fillets to the pan. Cook undisturbed for 5-6 minutes until the underside is deeply golden brown and the fish releases easily from the pan.
  6. Cook the Cod – Second Side: Flip the cod fillets and continue cooking for another 5-6 minutes until browned and cooked through. Add another tablespoon of olive oil if the pan looks dry.
  7. Rest the Fish: Transfer the cooked cod to a serving dish and let it rest while you prepare the sauce.
  8. Prepare the Sauce: Add the chopped garlic and capers to the hot pan. Stir constantly and cook for about 30 seconds until fragrant. Pour in the vermouth to deglaze the pan, stirring to lift all browned bits. Bring to a boil and cook for 1 minute.
  9. Finish the Sauce: Add the remaining 3 tablespoons of lemon juice and the chopped parsley to the pan. Stir well and bring to a boil again. Immediately pour the sauce over the cod fillets and serve.

Notes

  • Thick cut cod fillets are also known as captain’s cut cod. If using thinner fillets, reduce the cooking time to prevent overcooking.
  • Choose fillets that are roughly the same thickness to ensure even cooking.
  • This dish pairs beautifully with simple cooked orzo tossed with olive oil and steamed vegetables for a balanced meal.
  • You can substitute dry white wine if dry vermouth is unavailable.
  • If you prefer a spicier sauce, increase the cayenne powder slightly in the seasoned flour.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 1 g
  • Sodium: 450 mg
  • Fat: 15 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 1 g
  • Protein: 40 g
  • Cholesterol: 70 mg

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