Pan-Fried Cod with Brown Butter Sauce and Capers

A quick and easy weeknight meal featuring flaky pan-fried cod drizzled with a rich brown butter sauce and briny capers.

Prep Time

5 minutes

Total Time

15 minutes

Calories

385 kcal

Difficulty

Easy

Equipment

2 items

Cost

£3.67/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

4 Cod Fillets(about 6 ounces each, skin on or off)

£12.00

0.3cupAll-Purpose Flour(for dredging)

£0.10

0.5teaspoonSalt(or to taste)

£0.01

0.3teaspoonBlack Pepper(or to taste)

£0.02

2tablespoonsOlive Oil(for frying)

£0.50

6tablespoonsButter(unsalted)

£0.75

2tablespoonsLemon Juice(freshly squeezed)

£0.20

2tablespoonsCapers(drained)

£0.60

2tablespoonsFresh Parsley(chopped, for garnish)

£0.50

Total Cost

£14.68

£3.67 per serving

Instructions

1.
Pat the cod fillets dry with paper towels. In a small bowl, combine flour, salt, and pepper.
2.
Dredge each cod fillet lightly in the flour mixture, shaking off any excess.
3.
Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the cod fillets in the skillet, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
4.
Remove the cod fillets from the skillet and set aside on a plate.
5.
In the same skillet, reduce the heat to medium. Add the butter and cook, swirling occasionally, until it melts and starts to brown. This will take about 3-5 minutes. Watch carefully to prevent burning.
6.
Once the butter is browned and smells nutty, remove the skillet from the heat. Stir in the lemon juice and capers. The sauce will bubble and sizzle.
7.
Pour the brown butter sauce over the cooked cod fillets. Garnish with fresh parsley and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (175g)

385 kcal / 1611 kJ

Carbs

2% of RDA

Fat

24g

34% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

0.5 g

2% of RDA

Sugar

0.5 g

1% of RDA

Sodium

575 mg

25% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

For extra crispy cod, ensure the skillet is hot before adding the fish and don't move the fillets around too much while they are cooking.

If you don't have fresh parsley, you can use dried parsley, but use about half the amount.

Serve with a side of roasted vegetables, rice, or mashed potatoes for a complete meal.

Cooking Equipment

Large Skillet

Small Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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