Pan-seared Cod with Lemon Caper Sauce (Paleo, Whole30)
This simple but restaurant-inspired dish will make for a fancy, buttery, flavorful dinner! The sauce is so versatile, you can use on any seafood or skinless fish you'd like.
2Tbspghee (optionally use herbed ghee - recipe below)
1/2lemon, juiced
1-2Tbspcapers
Herbed Compound Ghee (optional)
1/4cupghee
1garlic clove, minced
1Tbsplemon zest
1/2lemon, juiced
2scallion stalks, cleaned and chopped
1bunchbasil
other desired herbs (I used a pinch of fresh thyme and cilantro)
pinchsea salt
1-2tspolive oil (as needed)
Instructions
Herbed Compound Ghee (optional)
Combine all ingredients in a food processor and mix until you have a chunky mixture that's smooth. Only use the olive oil as needed (if your food processor isn't mixing well) - store in a small mason jar in the fridge and use!
Pan-seared fish & sauce
Clean and dry pieces of fish (if it's wet, it will be stickier on the pan). Season with salt, pepper, rosemary and set aside.
To a non-stick pan, add olive oil over medium heat. Once well heated, add your fish (presentation-side down), you should hear a sizzle. Add 1 Tbsp plain ghee and swirl it around. Let cook for approx. 6 minutes.
Slide a spatula under fish carefully, it should not be sticking - if some sides are, try to find a way under to get the bulk of the fish flipped over. Cook for another 2-3 minutes depending on how thick the pieces are. Once done, set aside and keep warm.
Next, deglaze the pan by lowering the heat a bit and adding minced garlic, stir around and don't let it burn. Quickly add the lemon juice, broth, and de-glaze the bottom of the pan (with any sticky bits) with a wooden spoon. Next, you can add the capers and season with sea salt and pepper.
Now add more ghee (or the herbed compound ghee for extra flavor!), continue to stir here and there, for 3-5 minutes, this will help thicken up your sauce.
Add your fish back to your pan, or simply plate the fish and pour the sauce over top. I like to add it back to the pan to warm it up again and spoon the sauce over top and bottom.