Enjoy a quick and easy, one-pan meal with this skillet caper-tomato cod recipe! This dish features golden brown cod nestled in a buttery white wine sauce with cherry tomatoes and capers.
I’m always looking for simple ways to incorporate fish into my diet. I love to cook, but some days I need a recipe that takes 30 minutes from start to finish. This is why I LOVE this skillet caper-tomato cod recipe! It has all the flavor without the fuss, and it’s perfect for a fast weeknight meal. The fish cooks quickly, the sauce comes together easily, and the tomatoes and capers offer the ideal sweet and tart combination that pairs beautifully with the butter-wine sauce. Sopped up with hearty bread, or served over pasta, this dish will not disappoint!
Tips for Perfectly Cooked Cod Every Time
Thermometer: Cook the cod to a safe temperature by checking the thickest part of the fillet with an instant-read thermometer. That way, you can avoid both undercooking and overcooking the fish.
Pat Dry: Remember to pat the fish dry with paper towels before coating them in flour. Removing excess moisture will help the fish form a golden brown exterior.
Skillet: Use a non-stick skillet to prevent sticking, making it easier to turn the cod fillets without them breaking.
Avoid Overcrowding: This is especially important if you are preparing a double-batch. Overcrowding can actually lower the temperature in the skillet, which can lead to uneven cooking. Cooking the cod in batches of 4 is recommended.
Timing: Cod fillets typically take 3-4 minutes per side to cook through, depending on thickness. Pull them at an internal temperature of 140 degrees F. Take into consideration that carryover heat will continue while they rest.
Ingredients
- 4 cod fillets (boneless, skinless) 4-5 ounces each
- 1/2 cup flour (or gluten-free alternative)
- 1 teaspoon salt
- 1/2 tsp black pepper
- 2 tablespoons olive oil or avocado oil
For Sauce
- 1 medium shallot, peeled and diced
- 2 tablespoons capers, drained
- 1 1/2 teaspoons caper brine
- 1/4 cup dry white wine (or 1 tablespoon lemon juice + 3 tablespoons veggie broth)
- 1/2 cup vegetable broth (made from Better Than Bouillon, recommended)
- 1/4 cup chopped fresh parsley
- 3 tbsp cold unsalted butter, cubed
- 1 cup cherry tomatoes
- Salt and black pepper to taste
- 1 lemon, sliced thinly for garnish (optional)
How to Make Skillet Caper-Tomato Cod
- Pat the cod filets with paper towels to remove excess moisture.
- In a separate wide-lipped bowl or large plate, combine the flour (of GF alternative) with salt and black pepper.
- Heat oil in a large skillet over medium-high heat.
- Dredge the cod in the flour mixture on both sides, and gently shake to remove the excess flour. Reserve 2 teaspoons of flour for later.
- Place the fish in the skillet and cook them for 3 or more minutes per side, or until they reach an internal temperature of 140 degrees F.
- Gently remove the fillets with a spatula and set them on a clean plate.
- Add the diced shallot to the pan and cook for 1 minute. Next, add the capers and continue cooking for an additional minute.
- Carefully, pour in the white wine and the caper brine and simmer for a few minutes until it reduces by half.
- Whisk the vegetable stock plus 2 teaspoons of flour together. Pour the mixture into the skillet. Add the cubed butter, and simmer until the butter has melted.
- Next, add the cherry tomatoes and half of the chopped parsley. Stir and simmer for 2-3 minutes until the sauce thickens and the tomatoes soften. Season with salt and black pepper to taste.
- Place the cod filets back in the pan, and spoon the sauce and tomatoes over top. Simmer for 1-2 minutes more. Garnish with remaining parsley and lemon slices before serving.
Storing Leftover Cod
Store the tomato-caper cod in an airtight container for up to 2 days after preparation. Reheat in the microwave for 1-1 1/2 minutes for best results.
More Recipes to Enjoy!
Skillet Caper-Tomato Cod
Equipment
- 1 12 -15" non-stick skillet
Ingredients
- 4 4-5 ounce cod fillets, boneless, skinless
- 1/2 cup flour or gluten-free alternative
- 1 teaspoon salt
- 1/2 tsp black pepper
- 2 tablespoons olive oil or avocado oil
- Sauce
- 1 medium shallot, peeled and diced
- 2 tablespoons capers drained
- 1 1/2 teaspoons caper brine
- 1/4 cup dry white wine (or 1 tablespoon lemon juice + 3 tablespoons broth)
- 1/2 cup vegetable broth (made from Better Than Bouillon, recommended)
- 1/4 cup chopped fresh parsley
- 3 tablespoons cold unsalted butter, cubed
- 1 cup cherry tomatoes
- salt and black pepper to taste
- 1 lemon, sliced thin, for garnish optional
Instructions
- Pat the cod filets with paper towels to remove excess moisture.
- In a separate wide-lipped bowl or large plate, combine the flour (of GF alternative) with salt and black pepper.
- Heat oil in a large skillet over medium-high heat.
- Dredge the cod in the flour mixture on both sides, and gently shake to remove the excess flour. Reserve 2 teaspoons of flour for later.
- Place the fish in the skillet and cook them for 3 or more minutes per side, or until they reach an internal temperature of 140 degrees F.
- Gently remove the fillets with a spatula and set them on a clean plate.
- Add the diced shallot to the pan and cook for 1 minute. Next, add the capers and continue cooking for an additional minute.
- Carefully, pour in the white wine and the caper brine and simmer for a few minutes until it reduces by half.
- Whisk the vegetable stock and 2 teaspoons of flour together. Pour the mixture into the skillet. Add the cubed butter, and simmer until the butter has melted.
- Next, add the cherry tomatoes and half of the chopped parsley. Stir and simmer for 2-3 minutes until the sauce thickens and the tomatoes soften. Season with salt and black pepper to taste.
- Place the cod filets back in the pan and spoon the sauce and tomatoes over top. Simmer for 1-2 minutes more. Garnish with remaining parsley and lemon slices before serving.
Leave a Reply