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Lemon Butter Cod with Garlic, Capers & Cherry Tomatoes

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Flaky white fish bathed in a silky lemon butter sauce with garlic, briny capers, and sweet cherry tomatoes. Bright, elegant, and incredibly easy — a restaurant-style fish dish made at home. 

 

Recipe and photo courtesy of Sandra Pescador Facebook 9.2.26

 

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Ingredients 

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• 600 g white fish fillets (cod, haddock, or sea bass – clean, boneless)

• 30 g olive oil

• 40 g unsalted butter

• 10 g garlic, minced

• 120 g cherry tomatoes, halved

• 25 g capers, drained

• 40 g fresh lemon juice

• Zest of 1 lemon (≈3 g)

• 3 g salt

• 1 g black pepper

• 1 g paprika (optional)

• 10 g fresh parsley, chopped

 

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Method

 

1. Pat fish dry and season with salt, pepper, and paprika.
    

2. Heat olive oil in a wide skillet over medium-high heat.
    

3. Sear fish 2–3 minutes per side until golden and just cooked through. Remove and set aside.
    

4. Lower heat and add butter to the same pan.
    

5. Add garlic and cook gently until fragrant.
    

6. Stir in cherry tomatoes and capers; cook 2–3 minutes until tomatoes soften.
    

7. Add lemon juice and zest, letting the sauce gently simmer.  Return fish to the pan and spoon sauce over the fillets.  Finnish with fresh parsley and serve immediately.
    

8. Add lemon juice and zest, letting the sauce gently simmer.
    

9. Return fish to the pan and spoon sauce over the fillets.
    

10. Finish with fresh parsley and serve immediately.