Ingredients:

  • 1.5 lbs cod filets, patted dry
  • 0.5 cup all-purpose flour
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter for searing
  • 0.25 cup dry white wine
  • 0.25 cup fresh lemon juice
  • 0.25 cup low-sodium chicken stock
  • 3 tbsp capers, drained and rinsed
  • 3 tbsp cold unsalted butter, cubed
  • 2 tbsp fresh parsley, chopped
  • 4 thin lemon slices

Instructions:

  1. Season the cod filets on both sides with kosher salt and black pepper. Place the flour in a shallow bowl and dredge each filet, shaking off any excess until only a light coating remains.
  2. In a large skillet over medium-high heat, heat the olive oil and 1 tablespoon of butter. Once the butter is foaming, add the cod filets and sear for 3–4 minutes per side until golden brown and flaky. Remove fish to a warm plate.
  3. Wipe the pan of any burnt flour bits. Pour in the white wine to deglaze, scraping the bottom of the pan to release the fond. Add the chicken stock, lemon juice, and capers.
  4. Simmer the liquid until reduced by half, about 2-3 minutes. Turn the heat to low and whisk in the 3 tablespoons of cold cubed butter one piece at a time to create a stable, creamy emulsion.
  5. Return the cod to the pan briefly to coat with sauce. Garnish with fresh parsley and lemon slices before serving.