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