Pan Seared Cod with a Caper, Parsley and Lemon Sauce

justalittlebitofbacon.com

Marilee

1 ½ lb thick cut cod fillet, cut into 4 to 5 pieces

4 tbsp fresh lemon juice, divided, one tbsp for the fish and 3 tbsp for the sauce

2 to 3 tbsp olive oil

1 tbsp unsalted butter

5 medium cloves garlic, chopped

2 tbsp capers

½ cup dry vermouth, or dry white wine

½ cup chopped fresh parsley

subheading: Seasoned Flour:

½ cup all-purpose flour

1 tsp cumin

1 tsp paprika

1 dash cayenne powder

1 tsp dried thyme

1 tsp kosher salt

¼ tsp fresh ground black pepper

Directions at justalittlebitofbacon.com

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