Saturday, April 9, 2011
The night I made this fish, I served it with a side of baked spinach and rice pilaf. That was it. As we were tucking in, Taylor announced, "This is the best fish ever! Yum! Lemony!!" You can't get much better than that.
Pan-Seared Lemon Cod over Rice
(Prep Time: 10 minutes/Total Time: 20 minutes. Serves 4.)
¼ cup all-purpose flour
4 cod fillets
½ teaspoon kosher salt
4 tablespoons unsalted butter, divided
1 lemon, ends trimmed and cut into 1/2 inch slices
2 tablespoons capers, rinsed and drained
Begin to cook rice according to package directions. Prep fish when rice is almost cooked.
Place the flour in a medium sized shallow dish. Season the cod with the salt and then coat it in the flour, shaking to remove any excess; set aside.
Melt 1 tablespoon butter in a frying pan over medium heat. Add the lemon and cook until lightly browned, about 2 minutes.
Push the lemon to the side and add the cod (in batches if needed). Cook about 2 - 4 minutes per side, depending on the thickness of the fish. When cooked, the cod should be the same color throughout and flake easily .
Add the capers and remaining 3 tablespoons of butter. Remove frying pan from heat and tilt to swirl butter until it melts.
Place the cod and lemon to plates and spoon the capers and butter over the top.