Pan-fried cod with butter and lemon sauce

Name: Pan-fried cod with butter and lemon sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Québécoise
Ingredients: 1 1/2 lb (750 g) cod, cut into 4 or 5 large pieces; 4 tablespoons (60 ml) butter; Salt and freshly ground black pepper; 1/4 cup (60 ml) white wine; 2 tablespoons (30 ml) butter; Juice of 1 lemon (about 1/4 cup (60 ml)); 1 tablespoon (15 ml) capers

Preparation 5 min
Cooking 15 min
Servings 4
Freezing I do not suggest

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Pan-fried cod

1 1/2 lb (750 g) cod, cut into 4 or 5 large pieces
4 tablespoons (60 ml) butter
Salt and freshly ground black pepper

Lemon butter sauce

1/4 cup (60 ml) white wine
2 tablespoons (30 ml) butter
Juice of 1 lemon (about 1/4 cup (60 ml))
1 tablespoon (15 ml) capers

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Preparation

Remove the cod from the refrigerator 15 minutes before cooking to take the chill off. Pat the fillets dry thoroughly with paper towels. This is THE key to getting a beautiful golden crust. Season generously with salt and pepper.
In a large cast iron pan (or non-stick) heated over medium-high heat, melt 2 tbsp (30 ml) of butter and add half the fish only. Crowding the pan drops the temperature and the cod steams instead of browning. Cook 3 to 4 minutes WITHOUT TOUCHING IT to form a beautiful golden crust. Flip gently. In the last 30 seconds of cooking, tilt the pan slightly and spoon the melted butter over the fillets. Cook until the flesh is opaque and flakes easily with a fork (internal temperature of 63 °C (145 °F)). Set aside on a plate. Melt the remaining butter and continue with the rest of the fish.
Remove the fish pieces and heat the pan over medium heat.
Deglaze with white wine and scrape the bottom well to release all the flavors. Add butter and melt while stirring.
Add the lemon juice and capers, then stir. Cook for about 30 seconds, stirring, to reduce slightly. Serve over the fish and accompany with rice and steamed vegetables.