Cod Fillets With Caper Butter Recipes
LEMON-CAPER BAKED COD
Vacation on a plate is the only way to describe this buttery and flaky Lemon-Caper Baked Cod. -Carolyn Schmeling, Brookfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small microwave-safe bowl, combine the butter, lemon juice, garlic pepper and lemon zest. Microwave, uncovered, on high for 45-60 seconds or until butter is melted. Stir in capers., Place cod in an ungreased 13x9-in. baking dish; sprinkle with seafood seasoning. Spoon butter mixture over fillets. Sprinkle with cheese. Bake, uncovered, at 425° for 10-15 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 256 calories, Fat 13g fat (8g saturated fat), Cholesterol 129mg cholesterol, Sodium 441mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.
COD FILLETS WITH CAPER BUTTER
Using the broiler for this fish dinner brings out new flavors.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place cod on baking sheet; season both sides with salt and pepper. Broil until opaque throughout, 6 to 8 minutes.
- Meanwhile, in a small bowl, stir together butter, capers, and parsley; season with salt and pepper. Top cod with a dollop of caper butter; serve with lemon wedges.
COD PICCATA
This Easy Cod Piccata in a creamy Picatta sauce makes a quick 30-minute dinner recipe your family will love. Creamy, a bit briny and so so good!
Provided by Iryna
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Cut cod fillet to desired size pieces and season with salt and pepper on both sides.
- In a medium shallow bowl combine flour and Parmesan cheese. Dip cod fillets into a flour-cheese mixture and shake off any excess flour.
- Heat olive oil in a large non-stick skillet and over medium heat. Place fillets in a skillet and cook for 4-5 minutes on each side or until slightly browned. Transfer cooked fillets to a plate.
- In the same pan melt butter on a medium heat. Add garlic and saute for 30 seconds.
- Add heavy cream and chicken broth and wait until it bubbles.
- Meanwhile in a small bowl whisk together corn starch and 1 tablespoon of Piccata sauce. Add the corn starch mixture to the pan with the sauce and whisk until thickens.
- Add lemon juice, capers, season the sauce with salt and pepper.
- Add Cod back to the pan, simmer for another minute and remove from the heat.
- Sprinkle Cod Piccata with fresh parsley and serve immediately!
Nutrition Facts : Calories 347 kcal, Carbohydrate 10.8 g, Protein 26.3 g, Fat 22.7 g, SaturatedFat 8.4 g, Cholesterol 75 mg, Sodium 668 mg, Fiber 0.7 g, Sugar 0.5 g, ServingSize 1 serving
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- Pat cod dry with paper towels. Coat both sides of cod in flour, gently shake off excess. Heat large saute pan to medium high, add butter and a couple good glugs of olive oil. When butter starts to bubble, add fish. Cook on medium high heat for 2 minutes, flip fish (add more butter if needed) and cook other side for 1-2 minutes more depending on thickness of fish.
- NOTES â ensure your pan is large enough to hold the fish with lots of room around them. The crust wonât get crunchy if they are too close together.
- Wipe pan out with a paper towel. Return to heat and add 4 good tablespoons of butter. Once butter is bubbling, add juice of 1/4 lemon, a small handful of fresh chopped parsley and about 2 tbsp finely chopped capers. This is to taste, so you can play with it. If youâre crazy about capers, add more, if you donât like them, leave them out. Itâs all about the butter and lemon anyway, isnât it? Add a bit of sea salt and cracked pepper and itâs done! Donât cook this, just heat it through. Pour over fish.
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From justalittlebitofbacon.com
4.9/5 (27)Total Time 30 minsCategory Main CourseCalories 275 per serving
- Sprinkle one tablespoon of lemon juice over the cod fillets and set them aside while you prepare the rest of the ingredients. Allow the lemon juice to sit on the cod at least 15 minutes, up to 30 minutes.
- In a shallow bowl, mix together all the seasoned flour ingredients. Pat the fish dry and dredge in the seasoned flour, shaking off the excess.
- Heat 2 tablespoons of olive oil and the butter in a cast iron skillet over medium-high heat until the pan is hot and the oil is shimmering. Add the cod and cook for 5-6 minutes on the first side. The fish will take a couple of minutes to release from the pan. Once it does, keep an eye on it and check for browning. When it's a deep, golden brown, turn the fish.
- Continue cooking the fish on the other side until it is browned and the fish is cooked through, about another 5-6 minutes. Add another tablespoon of olive oil if needed.
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Estimated Reading Time 50 secs
- Place the cod fillets on the work surface. Season them both sides with salt and pepper. Set aside.
- Heat 2 – 3 tablespoons of vegetable oil in a skillet over medium heat. Coat the fillets with the flour mixture. Fry them for 2 – 3 minutes on each side, or until golden brown. Remove from heat.
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- Place about 2-3 Tablespoons of flour onto a dinner sized plate. Add salt and pepper, then mix these ingredients together, and spread it out on the plate.
- Rinse the cod fillets, and then pat them dry with paper towels. Place each cod fillet into the flour mixture one at a time, and "dredge" the fish in the flour to completely cover BOTH sides.
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