Pan-fried cod with butter and lemon sauce

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



  • 750 g cod, cut into 4 or 5 large pieces
  • 4 tablespoons butter
  • Salt and pepper from the mill

Ingredients for the sauce

  • 1/4 cup white wine
  • 2 tablespoons butter
  • Juice of 1 lemon (about 1/4 cup)
  • 1 tablespoon capers



  • In a large nonstick skillet over medium-high heat, melt 2 tablespoons butter and add half the fish. Season with salt and pepper generously. Cook 3 to 4 minutes per side, until the fish is golden brown and cooked through. Flip carefully. Reserve on a plate. Melt the rest of the butter and continue cooking with the rest of the fish.
  • Remove the fish chunks from the pan and heat over medium heat. Deglaze with the white wine and scrape the bottom well to bring out the flavours.
  • Add the butter and melt while stirring.
  • Add the lemon juice and capers then mix. Cook for about 30 seconds, stirring, to reduce slightly. Serve over fish and accompanied by rice and steamed vegetables.