Cod Piccata in 25 Minutes

Instructions:

1. Use paper towels to pat each cod fillet completely dry on all sides.
2. Mix 1/2 cup flour, 1 tsp salt, and 1/2 tsp pepper in a shallow dish. Lightly dredge each fillet in the flour mixture, shaking off any excess to ensure a thin, even layer.
3. Place a 12-inch stainless steel or cast-iron skillet over medium-high heat. Add 2 tbsp olive oil and 2 tbsp unsalted butter.
4. Once the butter foams and begins to brown, add the fillets. Sear for 3–4 minutes per side without moving them until they reach a rich brown crust and an internal temperature of 145°F (63°C).
5. Remove the fish from the pan to a plate and set aside.
6. Reduce the skillet heat to medium. Pour in 1/2 cup broth and 3 tbsp lemon juice, scraping the browned bits (fond) from the bottom of the pan.
7. Simmer for 3–5 minutes until the liquid reduces by half. Stir in 2 tbsp drained capers.
8. Turn the heat to low. Whisk in the 3 tbsp cold, cubed butter one piece at a time until the sauce is glossy and thickened.
9. Stir in 2 tbsp finely chopped fresh parsley.
10. Return the fillets to the pan for 60 seconds, spooning the sauce over the top to heat through.