Description
A quick and flavorful one-pan dish featuring tender cod fillets in a bright lemon butter tomato sauce. Perfect for a weeknight dinner.
Ingredients
Scale
- 4 (6-ounce) cod fillets
- Salt and freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 1/2 cup dry white wine or chicken broth
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons capers, drained (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- Pat the cod fillets dry with paper towels and season both sides with salt and pepper. Lightly dredge in flour, shaking off excess.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add cod fillets and cook until golden brown, about 3-4 minutes per side. Remove to a plate and set aside.
- Reduce heat to medium. Add remaining 2 tablespoons butter and minced garlic. Cook for 30 seconds until fragrant.
- Add halved cherry tomatoes and cook for 2-3 minutes until they start to soften.
- Pour in white wine (or broth), lemon juice, and lemon zest. Stir and scrape up browned bits from the pan. Let simmer for 2 minutes.
- Stir in capers (if using) and return the cod fillets to the skillet. Spoon sauce over the fish.
- Cook for 2-3 minutes until the fish flakes easily with a fork and the sauce has slightly thickened.
- Garnish with fresh parsley and serve immediately over rice, pasta, or with crusty bread.
Notes
For a richer sauce, you can add a splash of heavy cream along with the lemon juice. Any flaky white fish like haddock or halibut can be substituted for cod.
Nutrition
- Calories: 380 kcal
- Sugar: 4 g
- Fat: 22 g
- Carbohydrates: 10 g
- Protein: 35 g