Cod With Brown Butter And Capers Recipes

FISH WITH LEMON, BUTTER, CAPER SAUCE

Steps:

• Combine the flour, salt and pepper. Coat the fish in the seasoned flour, shaking off the excess flour. Heat half the butter to foaming over medium high heat in a heavy based pan.
• Cook the fish to your liking and remove to serving plates.
• Add the remaining butter, juice, zest, capers and parsley. Heat for a minute then serve over the fish sharing the capers between the plates.

LEMON-CAPER BAKED COD

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.

COD WITH BROWN BUTTER AND CAPERS

Steps:

• 1. Preheat oven to 400. Bring pot of water to a boil and add pasta of choice. Cook per pasta directions.
• 2. Cut cod in half, making two 1/2 lb portions. Heat a skillet over medium high heat. Add 3 T of the butter and swirl skillet to coat.
• 3. Measure out cornstarch, garlic salt and pepper onto a plate and mix well. Dredge fish in the cornstarch mixture.
• 4. Place fish in the heated skillet and don't move for 3 minutes.
• 5. Turn fish to other side. Remove from heat and place in oven. Oven time will depend on the thickness of the cut of fish.
• 6. When fish is cooked through, place on a plate and cover with foil. Drain pasta.
• 7. Add remaining butter to skillet. Stir frequently, allowing butter to brown slightly. Add capers and stir.
• 8. Plate pasta. Top with fish. Spoon butter caper sauce over the top. Serve immediately.

COD FILLETS WITH CAPER BUTTER

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 WITH BROWN BUTTER LEMON SAUCE

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.
• Heat a large nonstick pan over medium-high heat. Add 4 tablespoons butter and begin to cook, stirring, until the butter begins to brown. Add the brioche, then reduce the heat to medium-low and cook, continually tossing and swirling the brioche until evenly toasted, about 4 minutes. Remove the croutons to a plate and let cool. Wipe out the pan.
• 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 and garnish with the croutons.

ROASTED LEMONY FISH WITH BROWN BUTTER, CAPERS AND NORI

Steps:

• Heat oven to 475 degrees. Put fish on a rimmed baking sheet and season with salt and pepper; set aside.
• Make the nori oil: Place crumbled seaweed snacks in a blender or mini food processor. With the motor running, drizzle in 1/4 cup of the olive oil and continue to blend until the oil is black, 1 to 3 minutes, scraping down the sides if needed. (Because there's such a small amount of liquid, you may need to stir a lot in between pulses. If you like, you can double the ingredients and save some for next time; it will keep for at least a few weeks in the fridge.) When the oil is well blended, stir in a pinch each of salt and pepper and set aside.
• Pour the remaining 1/4 cup olive oil all over fish. Thinly slice 1 1/2 lemons. (Save the other lemon half for serving.) Arrange lemon slices on top of the fish. Roast until the fish is opaque and just cooked through but not yet flaky, about 10 to 15 minutes, depending on the thickness of fish. Remove from oven and brush two-thirds of the nori oil on top of fish; set aside to rest while preparing the butter.
• In a small saucepan, melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, 3 to 5 minutes. Add parsley and capers, and cook for another minute. (Be careful when adding capers, as they may splatter once they hit the hot butter.) Pour the sizzling butter mixture over the fish and squeeze a little lemon juice from the reserved half on top. Serve immediately with remaining nori oil on the side for more drizzling.

LINGCOD WITH BROWN BUTTER, HONEY, AND CAPERS

Steps:

• Place a large skillet over medium­-high heat. Place some flour on a plate, and season with salt and pepper. Put oil in skillet so that it coats the bottom well, and turn heat to high. When oil shimmers, dredge lingcod lightly in flour, shaking to remove excess, and add it to pan. You may need to cook the fish in two batches. Cook until the lingcod is nicely browned on one side, about 5 minutes, then turn. Cook on second side, adjusting heat so it does not burn, until it is firm to touch, approximately 3 minutes. Reduce heat to medium, and move fish to a warm platter. Add butter and honey to skillet, and cook, stirring occasionally, until bubbly and brown, about 2 minutes. Add capers and swirl them around, then pour sauce over fish. Immediately add vinegar to pan that butter was in, swirl it around, and pour it over fish. Garnish with parsley, and serve.