Description
Flaky white fish pan-fried to golden perfection, then drizzled with a bright and tangy lemon butter sauce. A quick, easy, and elegant meal!
Ingredients
Scale
- 4 (6-ounce) skinless cod fillets (or halibut, sea bass, or your favorite white fish)
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Pat the cod fillets dry with paper towels.
- In a shallow dish, whisk together the flour, salt, and pepper.
- Dredge each cod fillet in the flour mixture, coating both sides evenly. Shake off any excess flour.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat.
- Carefully place the floured cod fillets in the hot skillet, making sure not to overcrowd the pan. If your skillet isn’t big enough, cook the fish in batches.
- Cook for about 3-4 minutes per side, or until the fish is golden brown and flakes easily with a fork.
- Remove the cooked fish from the skillet and set aside on a plate. Cover loosely with foil to keep warm.
- In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.
- Add the minced garlic to the skillet and cook for about 30 seconds, or until fragrant.
- Pour in the white wine and let it simmer for about 1 minute, allowing the alcohol to evaporate.
- Stir in the lemon juice and capers. Bring the sauce to a simmer and cook for another minute, allowing the flavors to meld together.
- Taste the sauce and adjust the seasoning as needed.
- Stir in the chopped fresh parsley.
- Place the cooked cod fillets on plates.
- Spoon the lemon butter sauce generously over the fish.
- Garnish with extra fresh parsley and serve immediately with lemon wedges.
Notes
- Use fresh ingredients for the best flavor, especially the lemon juice and parsley.
- Don’t overcook the fish; cook it just until it flakes easily with a fork.
- Adjust the sauce to your liking. Add more lemon juice for a tarter sauce or a pinch of sugar for a sweeter sauce.
- Experiment with other herbs, such as dill, thyme, or chives.
- The lemon butter sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes