Brown butter cod with crispy capers and lemon

• 680 g cod fillets4 thick-cut pieces, about 2.5cm (1 inch) thick, patted dry
• 1 tsp fine sea salt
• ½ tsp black pepperfreshly ground
• 1 tbs avocado oil
• 60 g unsalted buttercut into 4 pieces
• 2 tbs capersdrained and patted dry
• 3 garlic clovesthinly sliced
• 1 lemonhalf juiced, half cut into wedges
• 10 g fresh flat-leaf parsleyroughly chopped

1. 1

   Pat the cod fillets very dry with paper towels — this is the single most important step for a good sear. Season both sides with the salt and pepper and let them sit at room temperature while you prep everything else.

   Tip: Wet fish steams instead of searing. Really press those paper towels into the surface.

2. 2

   Heat the avocado oil in the skillet over medium-high heat until it just begins to shimmer. Gently lay the cod fillets in the pan, presentation-side down (the side that was facing up). Press them lightly with the spatula so they make full contact with the pan.

   Tip: Don't crowd the pan — leave at least 2cm between fillets so steam can escape.

3. 3

   Cook undisturbed for 4 minutes until the bottom is deeply golden and the fish releases easily from the pan. Flip carefully with the fish spatula and cook for another 2-3 minutes until the fish is opaque about three-quarters of the way up the sides. Transfer to a plate.

   Tip: The fish will finish cooking in residual heat. It's better slightly underdone than overdone — it should still look slightly translucent in the very center when you pull it.

4. 4

   Reduce the heat to medium. Add the butter to the same skillet. Once it melts and starts foaming, drop in the capers and sliced garlic. Swirl the pan constantly as the butter transitions from golden to a toasty amber color with a nutty aroma, about 2 minutes. The capers will sizzle and open up like tiny flowers — that's what you want.

   Tip: Watch the butter carefully once it starts turning golden. It goes from brown to burnt quickly. If you see black specks, pull the pan off the heat immediately.

5. 5

   Remove the skillet from the heat and immediately squeeze in the lemon juice — it will sizzle and sputter, so stand back. Swirl to combine into a cohesive sauce. Spoon the brown butter, capers, and garlic over the cod fillets. Scatter the chopped parsley on top and serve with the lemon wedges.

   Tip: Adding the lemon juice off the heat stops the butter from burning and creates a silky emulsified sauce.

• skillet (30cm (12-inch))
• cutting board
• paper towels
• fish spatula

Per serving

Nutritional values are estimates only.