This seafood dish consists of pan-seared cod fillets topped with a sauce of melted butter, garlic, and fresh lemon. Capers are fried until crisp and added to the fish to provide a salty element. The fillets are cooked in a skillet until flaky and finished with lemon zest and fresh parsley.
About This Recipe
The cod fillets are patted dry and seasoned with salt and pepper before being seared in a mixture of butter and olive oil. The capers are fried in the skillet first to change their texture and then removed while the fish cooks. Once the fish is removed from the pan, garlic and lemon juice are stirred into the remaining butter to create the sauce.
The taste comes from the combination of the butter sauce and the acidity of the lemon juice. Garlic and parsley are added to the pan to season the butter before it is spooned over the fish. The fried capers provide a crisp texture and saltiness that contrasts with the consistency of the cod.
The recipe is made in a single skillet and the sauce can be used on accompanying vegetables. Halibut or haddock can be used as a substitute for the cod, and ghee can replace the butter if preferred. The dish is topped with the fried capers and chopped parsley just before serving.
Why You’ll Love This Recipe
- Done in 15 minutes
- Only 3 main ingredients (cod, butter, lemon)
- Bright, buttery flavor — not heavy
- Naturally low-carb and high-protein
- Great for meal prep or elegant dinners
What You’ll Need for This Keto Lemon Butter Cod with Crispy Capers
- 2 cod fillets (about 6 oz each)
- 3 tbsp butter
- 2 tbsp olive oil
- 2 tbsp capers, drained
- 1 garlic clove, minced
- Juice and zest of ½ lemon
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Step-by-Step Preparation
- Prep: Pat the cod fillets dry with paper towels and season lightly with salt and pepper.
- Crisp the capers: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the capers and fry for 2–3 minutes until crispy. Remove and set aside.
- Sear the cod: Add butter and remaining oil to the same skillet. When hot, add cod fillets. Cook 3–4 minutes per side, until golden and flaky. Remove fish and set aside.
- Make the sauce: In the same pan, add garlic and cook 30 seconds. Pour in lemon juice and swirl to create a glossy sauce.
- Combine: Return the cod to the skillet, spoon sauce over, and top with crispy capers and chopped parsley.
- Serve: Plate immediately with extra lemon zest or a side of sautéed zucchini noodles.
FAQ
- Can I use another fish?
Yes, halibut, haddock, or tilapia all work perfectly. - What if I don’t have capers?
Chopped olives give a similar salty bite. - Can I make it dairy-free?
Use ghee or coconut oil instead of butter. - How do I know when the fish is done?
It should flake easily with a fork and turn opaque all the way through.
Variations & Substitutions
- Swap lemon for lime and add chili flakes for a spicy twist.
- Use browned butter for a nutty flavor.
- Add a tablespoon of white wine vinegar to the sauce for extra tang.
- Top with toasted almonds for crunch instead of capers.
Serving Suggestions
- Serve with sautéed asparagus, zucchini ribbons, or cauliflower rice. Drizzle the extra lemon butter sauce over everything — it’s liquid gold.
Keto Lemon Butter Cod with Crispy Capers
Ingredients
- 2 cod fillets (about 5–6 oz each)
- 3 tbsp butter
- 2 tbsp olive oil
- 2 tbsp capers (drained)
- 1 garlic clove (minced)
- Juice and zest of ½ lemon
- Salt and pepper to taste
- Fresh parsley (chopped (for garnish))
Instructions
- Prep: Pat the cod fillets dry with paper towels and season lightly with salt and pepper.
- Crisp the capers: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the capers and fry for 2–3 minutes until crispy. Remove and set aside.
- Sear the cod: Add butter and remaining oil to the same skillet. When hot, add cod fillets. Cook 3–4 minutes per side, until golden and flaky. Remove fish and set aside.
- Make the sauce: In the same pan, add garlic and cook 30 seconds. Pour in lemon juice and swirl to create a glossy sauce.
- Combine: Return the cod to the skillet, spoon sauce over, and top with crispy capers and chopped parsley.
- Serve: Plate immediately with extra lemon zest or a side of sautéed zucchini noodles.
Did you make this recipe?
I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!
Try these next:
New keto recipes are added every week — check back often for more low-carb inspiration!
