Pan-Seared Cod with Brown Butter Caper Sauce and Roasted Asparagus

Equipment

Ingredients

Instructions

1. 1
   Preheat oven to 400°F (200°C). On a baking sheet, toss the trimmed asparagus with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Roast for 10-15 minutes, or until tender-crisp.
2. 2
   While asparagus roasts, pat the cod fillets very dry with paper towels. Season both sides with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.
3. 3
   Heat the remaining 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Once shimmering, carefully add the cod fillets. Sear for 3-4 minutes per side, or until golden brown and cooked through (it should flake easily with a fork).
4. 4
   Remove cod from the skillet and set aside on a plate, tented loosely with foil to keep warm. Reduce heat to medium-low. Add butter to the same skillet. Cook, swirling occasionally, until the butter melts, foams, and then turns a nutty brown color with a fragrant aroma (be careful not to burn it), about 3-5 minutes.
5. 5
   Remove skillet from heat. Stir in the drained capers, fresh lemon juice, and chopped fresh parsley into the brown butter. Swirl to combine the sauce.
6. 6
   Plate the roasted asparagus alongside the pan-seared cod. Spoon the warm brown butter caper sauce generously over each cod fillet. Serve immediately.

Nutrition

Frequently Asked Questions