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Pan-Seared Cod with Lemon Capers Sauce Recipe

ByMadison
Jump to Recipe· 4.7 from 23 reviews

If you’re looking to impress with a simple yet elegant dish, this Pan-Seared Cod with Lemon Capers Sauce Recipe is going to be your new go-to. It’s bright, flavorful, and has that perfectly crispy crust with tender flaky fish inside. Trust me, whether it’s weeknight dinner or a special occasion, this recipe delivers every time — and I can’t wait to share how you can nail it in your own kitchen.

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Why This Recipe Works

  • Balanced Flavors: The bright lemon and savory capers create a sauce that complements the mild cod perfectly.
  • Crispy, Golden Crust: Seasoned flour and proper pan searing give the cod an irresistible texture every single time.
  • Simple, Fresh Ingredients: With just a handful of pantry staples, you’ll create a restaurant-worthy dish at home.
  • Quick to Prepare: From start to finish, this recipe takes about 30 minutes, perfect for busy evenings or spontaneous dinners.
Pan-Seared Cod with Lemon Capers Sauce, lemon capers sauce cod, crispy pan-seared cod recipe, easy fish dinner, healthy seafood recipes - 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

The ingredients in this Pan-Seared Cod with Lemon Capers Sauce Recipe are thoughtfully chosen to bring out the best in the fish — from the seasoned flour that crisps the cod just right, to the fresh herbs and citrus that brighten the whole dish. Pro tip: always look for thick, even cod fillets for the best results.

Pan-Seared Cod with Lemon Capers Sauce, lemon capers sauce cod, crispy pan-seared cod recipe, easy fish dinner, healthy seafood recipes - 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 Fillets: Thick-cut cod, sometimes called captain’s cut, holds up beautifully to pan searing without falling apart.
  • Lemon Juice: Adds a fresh, tangy brightness, used both to marinate the fish lightly and brighten the sauce.
  • Olive Oil: Provides a healthy fat that helps develop the golden crust and enhances flavor.
  • Unsalted Butter: Helps balance flavors and adds richness to the sauce without overpowering it.
  • Garlic: Offers a fragrant, savory base for the sauce that pairs so well with capers.
  • Capers: These little flavor bombs provide a salty, briny punch that compliments the mild cod.
  • Dry Vermouth (or Dry White Wine): Deglazes the pan, lifting all those tasty browned bits and adds complexity to the sauce.
  • Fresh Parsley: Brightens and freshens the sauce finishing it off with a pop of color and flavor.
  • Seasoned Flour (flour, cumin, paprika, cayenne, thyme, salt, pepper): Creates a flavorful crust and adds warmth to the fish.
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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 love giving this Pan-Seared Cod with Lemon Capers Sauce Recipe a little twist depending on what I have on hand or who’s coming to dinner. Don’t hesitate to adjust the heat or herbs to suit your preferences — it’s your kitchen, after all!

  • Extra Heat: Adding a pinch more cayenne or a dash of crushed red pepper flakes gives the sauce a nice kick without stealing the spotlight.
  • Herb Swap: If parsley isn’t your fave, fresh dill or basil also pairs beautifully with lemon and fish.
  • Dietary Change: To keep it lighter, skip the butter in the sauce and use more olive oil instead. Still delicious!
  • Seasonal Twist: In spring or summer, toss in some fresh peas or asparagus on the side for a burst of seasonal freshness.

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

Step 1: Prep the Cod with Lemon Love

Start by sprinkling one tablespoon of fresh lemon juice over your cod fillets. Let them sit for at least 15 minutes — I usually aim for 20-30 if I have time. This little rest not only infuses brightness but also lightly firms the fish, helping it hold together during cooking.

Step 2: Mix Your Seasoned Flour and Coat the Fish

In a shallow bowl, whisk together flour, cumin, paprika, cayenne, dried thyme, salt, and cracked black pepper to make your seasoned flour. Pat the cod dry carefully — moisture is the enemy of a crispy crust! Then dredge each fillet one at a time, shaking off the excess to avoid clumps of flour.

Step 3: Sear the Cod to Golden Perfection

Heat 2 tablespoons of olive oil and a tablespoon of butter in a heavy skillet (I prefer cast iron) over medium-high heat until it’s shimmering hot. Gently place the cod in the pan — listen for that satisfying sizzle! It’ll take a couple of minutes for the fish to release naturally; don’t rush turning it. When it’s a deep golden brown, flip and cook the other side for another 5-6 minutes. Add an extra tablespoon of oil if your pan looks dry.

Step 4: Make the Vibrant Lemon Capers Sauce

Remove the fish and let it rest on a serving dish while you whip up the sauce. In the same pan, toss in chopped garlic and capers, stirring for a quick 30 seconds to wake up their flavors. Pour in dry vermouth or white wine to deglaze — watch as those tasty browned bits lift from the bottom, creating an instant flavor bomb. Boil for a minute, then stir in the remaining lemon juice and fresh parsley. Bring it back up to a boil, then immediately drizzle the sauce over your cod.

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

  • Room Temperature Fish: Let your cod come to room temp before cooking to ensure even cooking through and prevent sticking.
  • Pat Dry Thoroughly: Moisture is the enemy of crispiness — always pat your fish dry before dredging in flour.
  • Don’t Flip Too Soon: The fish will release easily once it’s ready to flip, so give it 5-6 minutes without peeking too much.
  • Deglaze Wisely: Using vermouth or dry white wine to deglaze lifts incredible flavors from the pan — don’t skip this step!

How to Serve Pan-Seared Cod with Lemon Capers Sauce Recipe

Pan-Seared Cod with Lemon Capers Sauce, lemon capers sauce cod, crispy pan-seared cod recipe, easy fish dinner, healthy seafood recipes - 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 top this dish with a few extra fresh parsley leaves and sometimes a thin lemon wheel or two for color and added zing — it just makes the plate pop, and who doesn’t love a little garnish that’s as tasty as it looks?

Side Dishes

This cod loves company. I usually serve it alongside simple orzo tossed with olive oil and maybe some steamed broccoli or green beans for crunch. The light sides balance the richness of the sauce perfectly.

Creative Ways to Present

For special dinners, I like to lay the cod fillets over a silky bed of mashed potatoes or creamy polenta, then drizzle with the lemon capers sauce and scatter some microgreens on top. It feels fancy but is super easy to pull off!

Make Ahead and Storage

Storing Leftovers

If you have leftovers — and you might because this dish is so good — I recommend storing the cod and sauce separately in airtight containers to keep the crust from getting soggy. Refrigerate and enjoy within 2 days for best flavor.

Freezing

I usually don’t freeze cooked cod in this recipe because the texture can suffer, but you can freeze the sauce on its own if you want. When ready, gently reheat on the stove and pour over freshly cooked fish.

Reheating

To reheat the cod without losing its crispness, pop it in a hot oven (about 350°F) on a baking sheet for 7-8 minutes. Rewarm the lemon capers sauce separately on the stove, then combine just before serving.

FAQs

  1. Can I use a different fish for this Pan-Seared Cod with Lemon Capers Sauce Recipe?

    Absolutely! While cod is ideal because of its firm, flaky texture, other white fish like halibut, haddock, or even sea bass can work well. Just adjust the cooking time based on the thickness of the fillets.

  2. What can I substitute if I don’t have dry vermouth?

    If you don’t have dry vermouth, a dry white wine works just as nicely to deglaze the pan and add depth to the sauce. Alternatively, some people use a splash of chicken broth with a little lemon juice to mimic the acidity and flavor.

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

    Cooked cod will be opaque and flake easily when tested with a fork. The edges will be golden and crispy from the seasoned flour. Typically, cooking takes about 5-6 minutes per side depending on thickness — don’t rush flipping to ensure a proper sear.

  4. Can I prepare this Pan-Seared Cod with Lemon Capers Sauce Recipe ahead of time?

    You can marinate the cod in lemon juice up to 30 minutes ahead and even prepare the sauce ingredients. However, it’s best to cook the fish fresh just before serving to enjoy the crispy crust and vibrant sauce at its peak.

Final Thoughts

This Pan-Seared Cod with Lemon Capers Sauce Recipe is one of those dishes I keep coming back to because it’s simple, bright, and undeniably satisfying. Whether you’re cooking for yourself on a busy weeknight or hosting guests, it feels special without being complicated. I’m confident once you make this, it’ll be a staple in your rotation, just like it is in mine. So go ahead, give it a try — you’ll love how effortlessly delicious it is!

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Pan-Seared Cod with Lemon Capers Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 23 reviews
  • Author: Madison
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: American
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Description

This Pan Seared Cod recipe features thick cut cod fillets cooked to a golden brown and finished with a bright and flavorful caper, parsley, and lemon sauce. The seasoned flour coating perfectly complements the tender fish, while the vermouth adds depth to the sauce, making this dish an elegant yet simple option for a satisfying dinner.

Ingredients

Fish and Seasoning

  • 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

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

Sauce

  • 5 medium cloves garlic, chopped
  • 2 tbsp capers
  • 1/2 cup dry vermouth or dry white wine
  • 1/2 cup chopped fresh parsley

Instructions

  1. Marinate the Cod: Sprinkle 1 tablespoon of fresh lemon juice over the cod fillets and set aside to marinate for at least 15 minutes, allowing the citrus to tenderize and flavor the fish.
  2. Prepare Seasoned Flour: In a shallow bowl, combine all the seasoned flour ingredients—flour, cumin, paprika, cayenne powder, dried thyme, kosher salt, and black pepper. Pat the cod dry with paper towels, then dredge each piece in the seasoned flour, shaking off any excess coating.
  3. Heat the Pan: Warm 2 tablespoons of olive oil and 1 tablespoon unsalted butter in a cast iron skillet over medium-high heat until the oil shimmers and the pan is hot.
  4. Cook the Cod – First Side: Add the coated cod fillets to the pan. Cook undisturbed for 5-6 minutes until the fish releases easily from the pan and has developed a deep, golden brown crust.
  5. Cook the Cod – Second Side: Flip the cod and continue cooking for another 5-6 minutes until browned and cooked through. Add additional olive oil if necessary to prevent sticking.
  6. Rest the Fish: Remove the cooked cod to a serving dish and let it rest while you prepare the sauce.
  7. Make the Sauce: Add chopped garlic and capers to the pan and cook, stirring constantly, for 30 seconds until fragrant. Pour in the vermouth to deglaze the pan, scraping up all browned bits. Bring to a boil and cook for 1 minute.
  8. Finish the Sauce: Stir in the remaining 3 tablespoons of lemon juice and the chopped parsley. Bring to a boil again briefly, then immediately pour the sauce over the rested cod fillets and serve.

Notes

  • Thick cut cod is often called captain’s cut cod. If unavailable, thinner fillets can be used but reduce the cooking time to avoid overcooking. Try to select pieces with similar thickness for even cooking.
  • This dish pairs wonderfully with simple cooked orzo tossed with olive oil and steamed vegetables for a complete and balanced meal.
  • Use a well-seasoned cast iron skillet for optimum searing and flavor development.
  • Dry vermouth can be substituted with dry white wine if desired.

Nutrition

  • Serving Size: 1 fillet (approximately 6 oz)
  • Calories: 280 kcal
  • Sugar: 1 g
  • Sodium: 450 mg
  • Fat: 14 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 1 g
  • Protein: 30 g
  • Cholesterol: 65 mg

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