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Cod in Lemon-Caper Butter | Quick Weeknight Dinners
(0)
15 min
Quick
Knuspr-Küche
Zartes Kabeljaufilet in einer aromatischen Zitronen-Kapern-Buttersauce mit saftigen Kirschtomaten und frischer Petersilie. In nur 15 Minuten servierfertig – mediterraner Genuss für die schnelle Sommerküche!
Ingredients
Preparation method
Preparation
Pat the cod fillet dry and cut into portion-sized pieces. Season all over with 1 pinch of fine table salt and 1 pinch of ground black pepper.
Halve the cherry tomatoes and finely chop the garlic cloves. Wash the lemon under hot water, finely grate some zest, and squeeze the juice from one half (cut the other half into wedges). Finely chop the fresh flat-leaf parsley.
Instructions
Heat 2 tbsp extra virgin olive oil and half of the unsalted butter (approx. 20 g) in a large pan over medium-high heat. Add the cod fillets and sear on each side for about 2 to 3 minutes until golden brown and almost cooked through. Remove from the pan and keep warm on a plate.
Chef's tip
Be careful not to overcook the cod – it stays most succulent when still translucent and tender in the center.
This pairs wonderfully with fresh baguette, fluffy rice, or fine ribbon noodles that soak up the wonderfully aromatic lemon-caper butter.
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