Pan-Seared Cod with Lemon Caper Butter Sauce

Let's Cook

1. 1Prepare the ingredients

   10 min

   Start by gathering all your ingredients for this recipe. Rinse the baby potatoes under cold water and then halve them for even roasting. Trim the ends off the green beans and set them aside. Pat the cod fillets dry with paper towels, which will help them achieve a nice sear. Chop the fresh parsley for garnish and set it aside. Finally, juice the lemon, making sure to catch any seeds. With everything prepped, you’ll be ready to cook efficiently and enjoy the process!

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   A sharp knife makes prep faster and safer.

2. 2Roast the baby potatoes

   30 min

   Preheat your oven to 400°F (200°C). While it heats, toss the halved baby potatoes in a bowl with 2 tablespoons of olive oil, and season generously with salt and pepper. Spread the seasoned potatoes in a single layer on a rimmed baking sheet. Roast them in the preheated oven for 25 to 30 minutes, or until they are golden brown and fork-tender. This roasting process enhances their natural sweetness and gives a delightful crisp texture.

3. 3Sear the cod fillets

   10 min

   In a large (12-inch) skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Season the cod fillets on both sides with salt and pepper. Once the oil is hot, carefully place the seasoned fillets in the skillet. Sear them for 4 to 5 minutes on each side, or until they are golden brown and cooked through. You’ll know they’re done when they flake easily with a fork. Make sure not to overcrowd the pan, as this can lead to steaming instead of searing.

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   Pat the cod dry to enhance browning.

4. 4Make the lemon caper sauce

   5 min

   In a small saucepan, melt 4 tablespoons of unsalted butter over medium heat. Once melted, add the freshly squeezed lemon juice and 2 tablespoons of capers, stirring to combine. Allow the mixture to cook for about 2 to 3 minutes, just until heated through. This sauce will bring a bright, tangy flavor that complements the cod beautifully. Be careful not to let the butter brown; you want it to stay a light golden color. Add finely chopped red onion to the sauce for extra flavor.

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   If the butter starts to brown, lower the heat immediately.

5. 5Steam the green beans

   5 min

   While the cod is cooking, fill a medium pot with about an inch of water and place a steamer basket inside. Bring the water to a boil over high heat, then add the trimmed green beans to the basket. Cover the pot and steam the beans for about 5 minutes, or until they are bright green and tender-crisp. Steaming keeps the beans vibrant and helps retain their nutrients. Once they're done, remove them from heat and set aside until you're ready to serve. Incorporate peas and corn into the steamer basket alongside the green beans, and toss to combine before serving.

6. 6Plate and serve

   5 min

   To serve, arrange the seared cod fillets on plates alongside the roasted baby potatoes and steamed green beans. Drizzle the warm lemon caper sauce generously over the cod. Finish by sprinkling the chopped fresh parsley on top for a pop of color and freshness. This dish not only looks beautiful but is also packed with flavor. Enjoy your meal and take pride in your cooking accomplishments! Place the halved cherry tomatoes on top of the seared cod fillets for a pop of color.