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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Rest the Fish: Transfer the cooked cod to a serving dish and let it rest while you prepare the sauce.
- 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.
- 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
