I’ve been on a huge salmon kick lately, but I thought I’d try to give some other fish a shot this week – today it’s cod. I can’t say I liked this as much as my big fatty salmon filets, but it was pretty tasty none the less. Light, flakey, and full of fresh flavors.
- 8oz fresh Cod fillet
- 1 tbsp capers
- 2 cloves of garlic, diced small
- 1 tsp fresh chopped parsley
- 2 tbsp butter
- Sea salt & fresh ground pepper
- Lemon wedges for squeezing
In a medium sized skillet, heat the butter to medium (high enough that it melts and begins to brown, but not so high that it burns). Add the garlic, parsley, and capers Saute for a couple minutes until the garlic browns a bit. Throw the cod fillet in the pan, sprinkle with with salt and ground pepper, and cook for about 4 minutes per side or until the fish starts to flake apart. Right before removing from the pan, squeeze 2 lemon wedges over the fish and baste the fish in the butter caper sauce. It’s best to save the lemon for the end so that it doesn’t loose it’s fresh citric flavor while cooking. Serve the fish with some of the caper sauce spooned over top of it and with a couple fresh lemon wedges. I served this dish over a bed of sautéed snow peas.