Pan-seared cod with lemon butter caper sauce

Pan seared cod with lemon butter caper sauce

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:

  1. Salt the fish
  2. Dredge the fish in flour (shake off any excess)
  3. Pan sear on each side until browned and reaches an internal temp of 145 degrees.
  4. 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.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s