Ingredients
- ☐ 2 lemons
- ☐ 12 tablespoons unsalted butter
- ☐ 2 cod fillets, about 1/2-inch thick
- ☐ Kosher salt and freshly ground black pepper
- ☐ 2 tablespoons canola oil
- ☐ 2 tablespoons capers
- ☐ 2 tablespoons white wine
- ☐ ¼ cup fresh parsley, finely chopped
Steps
- Cut the peels from the lemons, revealing the flesh. Cut the segments free from the membranes, then dice and place in a bowl. Squeeze any remaining juice from the membranes into the bowl. Set aside. Sprinkle the fish with salt and pepper. Heat the same pan over medium-high heat. Add 4 tablespoons butter and the oil and begin to cook over the heat, stirring. Add the fish and cook, 2 to 3 minutes. Flip the fish and continue to cook, basting occasionally with the butter from the pan, another 2 to 3 minutes. Remove the fish to a plate. Wipe out the pan.Turn the pan to medium heat and add the remaining 4 tablespoons butter. Let melt, then add the capers and cook for 1 to 2 minutes. Continue to cook until the butter browns, then add the wine, lemon juice and segments and parsley. Swirl together. Spoon the sauce over the fish