Equipment
Ingredients
Fish
- 300 g cod fillets, skinless, thick-cut
- 4 g kosher salt
- 1 g black pepper, freshly ground
Pan Sauce
- 15 ml olive oil
- 40 g unsalted butter, cut into cubes
- 15 g capers, drained and rinsed
- 15 ml lemon juice, freshly squeezed
- 5 g fresh parsley, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 338 kcal
- Protein
- 27 g
- Carbohydrates
- 1 g
- Fat
- 25 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 1037 mg
- Saturated Fat
- 11 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 108 mg
- Potassium
- 656 mg
- Calcium
- 38 mg
- Iron
- 1.0 mg
- Magnesium
- 53 mg
- Phosphorus
- 313 mg
- Zinc
- 0.8 mg
- Vitamin A
- 166 mcg
- Vitamin C
- 8 mg
- Vitamin D
- 1.4 mcg
- Vitamin E
- 2.6 mg
- Vitamin K
- 50 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 1.4 mcg
- Thiamin
- 0.12 mg
- Riboflavin
- 0.13 mg
- Niacin
- 3.2 mg
- Folate
- 18 mcg
- Water
- 141 g
Sources: USDA FoodData Central
Method
Thoroughly dry the cod fillets using paper towels to ensure a crisp crust. Season both sides evenly with kosher salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat until shimmering and almost smoking.
Carefully place the cod fillets into the skillet. Sear completely undisturbed until a golden brown crust forms on the bottom edge.
Slide a fish spatula under the cod and gently flip. Cook until the internal temperature reaches 63°C/145°F and the flesh turns fully opaque.
Transfer the cooked cod to a warm plate and set aside to rest while you prepare the sauce.
Reduce the heat to medium-low. Add the unsalted butter to the skillet, stirring constantly until it melts, foams, and begins to smell nutty.
Immediately add the capers and lemon juice to the skillet to stop the butter from burning. Scrape up any browned bits from the bottom of the pan and swirl until emulsified.
Spoon the hot lemon caper butter sauce over the resting cod fillets. Garnish with chopped fresh parsley and serve immediately.
Chef's Notes
- Moisture is the enemy of a good sear. Leave the cod uncovered in the refrigerator for an hour before cooking to dry the surface further if time permits.
- When making the brown butter, watch it like a hawk. The transition from beautifully nutty brown to acrid and burnt happens in a matter of seconds.
- If the sauce breaks or separates, a splash of warm water forcefully whisked in can often pull the emulsion back together.
- Buy the thickest fillets you can find. Thin tail pieces will overcook before achieving a satisfactory crust.
Storage
Refrigerator: 2 days — Store sauce and fish separately if possible.
Reheating: Reheat gently in a skillet over low heat to avoid overcooking the fish.
Troubleshooting
Cod sticks to the skillet and tears when flipping
Cause: Fish was too wet, pan was not hot enough, or tried to flip before the crust fully formed
Fix: Slide a thin metal spatula firmly under the crust. If it resists, wait another 30 seconds before trying again
Prevention: Dry fish completely with paper towels, ensure oil is shimmering before adding fish, and let it release naturally
Butter sauce burns and turns bitter
Cause: Pan retained too much heat from searing the fish when the butter was added
Fix: Cannot be fixed if burnt. Wipe pan clean and melt fresh butter
Prevention: Allow the skillet to cool for a minute off the heat before adding butter, and have lemon juice ready to stop the cooking
Cultural Context
While battered cod is synonymous with British fish and chips, pan-frying is a lighter, more refined preparation common in modern British gastropubs. The pairing of white fish with acidic, briny elements like capers and lemon cuts through the rich butter sauce, showcasing the delicate sweetness of the cod.
