Free Smoked Black Cod with $250+ Orders
Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Declan Chapin, Premier Catch
1
15 minutes
10 minutes
Italian
Main Course
Wild Alaska cod is dredged in seasoned flour, pan-seared until golden, and finished in a butter, lemon and caper sauce with shallot and parsley.
1 x 6oz Wild Alaska Cod
salt & pepper
½ cup flour
4 tbsp butter (divided)
3 tbsp olive oil (divided)
½ cup chicken stock
⅓ cup lemon juice (about 2 lemons)
1 shallot, minced
1 clove minced garlic
¼ cup capers
¼ cup parsley, chopped
parmesan cheese for serving
Preheat oven to 170°F. Thaw cod and pat dry.
Heat 2 tbsp butter + 2 tbsp olive oil in a large skillet over medium-high heat.
While the butter and oil is heating, season the cod with salt & pepper and dredge with flour (on a plate or shallow bowl) until completely covered.
While the oil is hot, add the cod to the skillet and cook for 2-3 minutes per side until golden brown and the fish flakes easily with a fork. Only flip once.
Transfer the cod to a cookie sheet and keep warm in the oven.
In the same skillet on medium heat, add the remaining 1 tablespoon of olive oil. When hot, add the minced shallot and garlic. Saute and stir for about 1 minute.
Add chicken stock, lemon juice, and capers to the skillet. Cook until the sauce has been reduced by one-third. Add salt and pepper if needed.
Add 2 tablespoons of butter to the pan and whisk vigorously as the sauce thickens.
Remove cod from the oven and add back to the pan, coating with sauce. Reduce the heat and simmer for about 5 minutes.
Place cod on a plate, top with sauce, and sprinkle with parsley and parmesan cheese. Option to serve with pasta!
women-owned, family-run
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
