Ingredients
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1 tbsp olive oil
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4 (6 - 8 oz) cod filets
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1 tsp lemon pepper seasoning
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2 tbsp flour
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1 tbsp minced garlic
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1 tbsp capers, drained
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1 cup low sodium chicken broth
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2 tbsp lemon juice
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1 tbsp cold butter
Steps
1
Preheat a large nonstick skillet over medium high heat. Pat fish filets dry with a paper towel and lightly sprinkle lemon pepper seasoning on each side. Sprinkle the flour on each side of the filets afterwards and shake off any excess.
2
Add the olive oil to hot pan, followed by the floured cod. Cook, for 2-3 minutes or until filets are golden brown. Flip the filets and add the garlic and capers to the pan. Continue to cook for 1-2 more minutes.
3
Add the chicken broth to pan and pour the lemon juice over the fish filets. Bring liquid to a boil, reduce heat to medium and simmer for 3-4 minutes longer or until cod is completely cooked and flakes easily with a fork.
4
Remove pan from heat. Add the cold butter and swirl in the pan until completely melted. Serve fish with caper sauce on top.
