Delicate, flaky cod meets a bright and vibrant lemon caper reduction in this refined yet approachable dish. With its tender texture and mild flavor, cod provides the perfect canvas for a silky sauce built from shallots, garlic, chicken broth, and fresh lemon juice. Capers add a gentle briny pop, while a final swirl of butter brings everything together into a smooth, glossy finish. Ready in just 25 minutes, this recipe feels sophisticated enough for a special dinner yet simple enough for a weeknight meal.
Ingredients
4 cod fillets (about 6 ounces each)
Salt and pepper to taste
2 tablespoons olive oil
1/4 cup shallots, finely chopped
2 cloves garlic, minced
1/2 cup chicken broth
Juice of 1 lemon
2 tablespoons capers, rinsed
2 tablespoons unsalted butter
Fresh parsley, chopped, for garnish
Instructions
- Begin by preparing the cod fillets. Pat them dry gently with paper towels to remove any excess moisture; this helps achieve a beautiful golden crust when searing. Season both sides of each fillet evenly with salt and pepper, adjusting the amount according to your taste. Set the seasoned fillets aside while you heat the skillet.
- Place a large skillet over medium-high heat and add the olive oil. Allow the oil to heat thoroughly until it shimmers but does not smoke. This ensures proper searing and prevents sticking.
- Carefully place the cod fillets into the hot skillet, laying them away from you to avoid splattering. Do not overcrowd the pan; the fillets should sit comfortably without touching. Let them cook undisturbed for about 4 minutes on the first side. As they sear, a golden crust will begin to form along the edges.
- Gently flip each fillet using a spatula, taking care not to break the delicate flesh. Cook for an additional 4 minutes on the other side, or until the fish is lightly golden and releases easily from the pan. The interior should be opaque and beginning to flake, though it will finish cooking later in the sauce. Remove the cod from the skillet and transfer it to a plate. Set aside.
- In the same skillet, reduce the heat slightly to medium. Add the finely chopped shallots directly into the remaining oil and flavorful browned bits left from the fish. Sauté the shallots for about 2 minutes, stirring frequently, until they become soft and translucent.
- Add the minced garlic to the skillet and continue cooking for a brief moment, stirring constantly to prevent burning. The garlic should become fragrant and lightly softened.
- Pour in the chicken broth, scraping the bottom of the skillet with a wooden spoon to release any caramelized bits. These browned pieces add depth and richness to the sauce. Allow the broth to simmer gently.
- Let the liquid reduce for about 5 minutes, stirring occasionally. The sauce should begin to thicken slightly as it concentrates in flavor.
- Stir in the freshly squeezed lemon juice and the rinsed capers. Mix well so the bright citrus and briny notes distribute evenly throughout the sauce.
- Carefully return the cod fillets to the skillet, nestling them into the sauce. Spoon some of the sauce over the top of each fillet. Allow the fish to simmer gently for 2 to 3 minutes, or until it is fully cooked through and flakes easily with a fork. Avoid overcooking to maintain the cod’s tender texture.
- Remove the skillet from the heat. Add the unsalted butter and stir slowly until it melts completely into the sauce. This final step enriches the reduction, giving it a smooth, velvety consistency and a glossy appearance.
- Transfer the cod fillets to serving plates and generously spoon the lemon caper reduction over the top. Finish by sprinkling freshly chopped parsley over each portion for a touch of color and freshness.
Preparation Time
10 minutes
Cooking Time
15 minutes
Total Time
25 minutes
Nutritional Information
290 kcal per serving
Servings
4 servings
This elegant cod dish pairs beautifully with simple sides that allow the bright, buttery sauce to shine. The balance of citrus, savory aromatics, and delicate fish creates a harmonious plate that feels both light and satisfying.