Creamy Dill Cod with Lemons and Capers

In Season Winter RecipesMain Dish
Written By Addison Tabor

Recipes By Chef Ashley Olson / Photos By Emily Schuermann

Serves 2

Ingredients

  • 2 cod filets, skin off

  • 2 tablespoons olive oil

  • 3 tablespoons unsalted butter

  • 2 tablespoons capers, drained

  • ½ cup heavy cream

  • 2 tablespoons fresh dill, chopped

  • 1 teaspoon lemon zest 

  • 1 tablespoon lemon juice

  • Salt and pepper to taste

Chef Olson compares this dish to a Scandinavian recipe called lutefisk: “Not everyone is open to the thought of fish cooked in lye, so I’ve decided to make a more approachable dish with similar Scandinavian flavors.”

METHOD

Season the cod with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Then sear the cod for 4 to 5 minutes or until it is browned on one side. Flip each filet and cook for 2 additional minutes, until just cooked through. Remove from the pan and keep warm while preparing the sauce.

To make the sauce (in the same pan used to cook the cod), over medium flame, melt the butter and add in the capers, lightly sautéing for 1 minute. Add in the cream, dill, lemon zest, and juice. Simmer gently for 2-3 minutes until slightly thickened.

Pour the sauce over the cod and serve immediately.

Addison Tabor
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