Pan-Seared Cod with Lemon Butter and Capers

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Delicate cod fillets pan-seared to golden perfection and topped with a bright lemon butter sauce accented by briny capers. 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 350 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.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 4 skinless cod fillets dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper each. Lightly dredge each fillet in 1/4 cup all-purpose flour, shaking off excess.
  2. Step 2: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat until butter melts and foams. Add the cod fillets and cook for 4 minutes on the first side without moving until golden and crisp.
  3. Step 3: Carefully flip the fillets and cook for another 3 minutes until opaque and flaky. Remove cod to a warm plate.
  4. Step 4: Lower heat to medium, add remaining 2 tbsp butter, 2 minced garlic cloves, and 2 tbsp drained capers to the skillet, sautéing for 1 minute until fragrant.
  5. Step 5: Stir in 3 tbsp fresh lemon juice and cook for 30 seconds until the sauce slightly thickens. Pour the lemon butter sauce over the cod and garnish with 2 tbsp chopped fresh parsley before serving.

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