Another fish down for the month! This was super simple to put together. It’s a pan-seared cod with a lemon butter caper sauce, sautéed kale, mustard greens, and swiss chard, and basmati rice.
For the fish:
- Salt the fish
- Dredge the fish in flour (shake off any excess)
- Pan sear on each side until browned and reaches an internal temp of 145 degrees.
- Deglaze the pan with the lemon butter caper sauce by adding 2 T of butter, half a lemon – juiced, and 2 T of capers. Pour over fish and serve immediately.