- 4 small cod fillets
- 2 tablespoons butter - divided
- ½ cup flour - you can opt for whatever type of flour suits your dietary preferences
- ½ teaspoon salt
- ¼ teaspoon pepper
- 5 cloves garlic - minced
- 1 cup chicken stock
- Juice of 2 lemons + 1 whole lemon - sliced thinly
- ¼ cup capers - drained
Prepare the cod by drying each filet with dry paper towels.
In a large skillet, heat 1 tablespoon of butter over medium-high heat.
On a deep plate, mix together the flour, salt, and pepper. Dredge each piece of cod on both sides.
Add the cod to the skillet and cook for 2-3 minutes per side (longer for thicker pieces).
Once the fish is cooked on both sides, place the cod filets on a clean plate.
Add the remaining tablespoon of butter to the skillet, along with the garlic. Cook for 1 minute.
Add the stock, lemon juice, and capers; let cook for 5 minutes over medium-high heat until the sauce has reduced.
Add the cod filets back into the skillet, reduce the heat to medium, and spoon the capers, lemon slices, and sauce over the top of each filet. Let it all heat through with the sauce for a few minutes before serving.
- Yields: 4 servings
- Preparation Time: 30 minutes