Pan-Fried Cod with Lemon and Capers

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

Light and flaky cod fillets pan-fried and topped with a bright lemon and caper butter sauce. This Mediterranean-inspired seafood recipe, ready in about 25 minutes, pairs cod fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (5 oz each) cod fillets
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup all-purpose flour
• 3 tbsp olive oil
• 3 tbsp unsalted butter
• 2 garlic cloves, minced
• 2 tbsp capers, drained
• 3 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Pat dry 4 cod fillets (5 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Lightly dredge each fillet in 1/4 cup all-purpose flour, shaking off excess.
2. Step 2: Heat 3 tbsp olive oil in a large nonstick skillet over medium heat until shimmering. Add cod fillets and cook for 4-5 minutes per side until golden and opaque throughout. Remove fish and keep warm.
3. Step 3: Reduce heat to low and add 3 tbsp unsalted butter to the skillet. Once melted, add 2 minced garlic cloves and 2 tbsp drained capers. Sauté for 1 minute until fragrant.
4. Step 4: Stir in 3 tbsp fresh lemon juice and cook for 30 seconds to combine flavors.
5. Step 5: Pour the lemon-caper butter sauce over the cod fillets and garnish with 2 tbsp chopped fresh parsley before serving.