Ingredients:

  • 2 (approx. 6 oz / 170g each) Cod fillets, about 1-inch thick, skin off
  • 1 Tbsp (15 ml) Olive oil
  • 1 Tbsp (15 ml) All-purpose flour (optional, for dusting)
  • Salt and freshly ground Black Pepper, to taste
  • 4 Tbsp (55g) Unsalted butter, cut into cubes
  • 1 large Lemon, half sliced into wedges for serving, half juiced (approx. 2 Tbsp / 30 ml)
  • 1 Tbsp (15g) Capers, drained and lightly rinsed
  • 2 Tbsp (30 ml) Fresh flat-leaf parsley, finely chopped
  • Pinch of Dried Chilli Flakes (optional)

Instructions:

  1. Prepare and Season the Fish: Pat the cod fillets aggressively dry using paper towels. This is crucial for a great crust. Season both sides generously with salt and pepper. Lightly dust the top side (presentation side) of the fillets with flour, tapping off any excess.
  2. Sear the Cod: Place the frying pan over medium-high heat and add the olive oil. Carefully place the fish in the hot oil, floured side down. Do not move the fish for 3 minutes until a golden crust forms and it releases easily. Flip the fish, reduce the heat to medium-low, and cook for another 2–3 minutes until the fish flakes easily (internal temp 145°F / 63°C). Remove the cod immediately and set aside on a warm plate to rest.
  3. Make the Brown Butter Sauce: Wipe the pan clean quickly. Return the pan to medium heat and add the cubed unsalted butter. Cook, swirling occasionally, until the foam subsides and tiny brown sediment forms at the bottom, giving off a distinct, nutty aroma (like toasted hazelnuts). Watch closely!
  4. Deglaze and Finish: Immediately add the drained capers and chili flakes (if using); cook for 30 seconds. Turn off the heat. Pour in the fresh lemon juice (it will bubble dramatically). Swirl to combine, then stir in the fresh parsley.
  5. Plate and Serve: Place the rested fish back onto the plates. Immediately spoon the hot brown butter sauce, capers, and lemon mixture over the top of the fish. Serve immediately with fresh lemon wedges for squeezing.