Pan-Fried Cod with Brown Butter Sauce and Capers

Pat the cod fillets dry with paper towels. In a small bowl, combine flour, salt, and pepper.

Dredge each cod fillet lightly in the flour mixture, shaking off any excess.

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).

Remove the cod fillets from the skillet and set aside on a plate.

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.

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.

Pour the brown butter sauce over the cooked cod fillets. Garnish with fresh parsley and serve immediately.