Pan-Seared Cod with Lemon-Dill Rice and Crispy Capers (30-Minute)
Flaky pan-seared fish meets fluffy, lemon-scented rice and little bursts of briny crunch. The rice cooks quickly in a light broth and lemon juice, finishing with chopped dill and butter for a silky texture, while the cod gets a golden crust and a hit of brightness from fresh lemon.
Swap and tweak with ease: use basmati or long-grain rice for a drier, separated grain, or short-grain for a creamier result. If cod is unavailable, haddock or pollock work well; for a richer finish, brown the butter a touch longer and stir in a splash of white wine to deglaze. For a lighter meal, reduce the butter and finish with extra lemon and chopped herbs.
Serve this on busy weeknights, for a casual dinner with friends, or as an elevated lunch—pair with a simple green salad, steamed asparagus, or crusty bread to mop up the pan juices. Leftovers keep 1–2 days refrigerated; reheat gently on the stovetop with a splash of broth to prevent drying out.
How to Make It
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1
Rinse the rice under cold water until the water runs clear; drain and set aside.
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2
Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add the shallot and 1 minced garlic clove and sauté until translucent, about 2 minutes.
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3
Add the drained rice to the skillet and stir to coat the grains with oil and butter for 1 minute.
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4
Pour in the chicken broth, 2 tbsp lemon juice (from the lemon), 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 12–14 minutes until the rice is tender and liquid is absorbed.
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5
While the rice cooks, pat the cod fillets dry and season both sides with 1 tsp salt and 1/2 tsp black pepper.
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6
In a separate large nonstick or cast-iron skillet, heat 2 tbsp olive oil over medium-high heat until shimmering. Add the cod fillets presentation-side down and sear undisturbed until golden, about 3–4 minutes. Flip and cook 2–3 minutes more until opaque and just cooked through (internal temperature 60°C/145°F). Transfer to a plate and tent loosely with foil.
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7
Wipe the skillet clean, reduce heat to medium, and add the remaining 1 tbsp butter. When it foams, add the capers and cook, stirring, until they pop and become crisp, about 2–3 minutes. If using, add the white wine to deglaze the pan and let it reduce by half, scraping up any browned bits. Stir in 1 minced garlic clove and cook 20–30 seconds; remove from heat.
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8
When the rice is done, fluff with a fork and stir in the remaining 1 tbsp butter, the chopped dill, lemon zest, chopped parsley, and red pepper flakes (if using). Taste and adjust salt and lemon as needed.
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9
Divide the lemon-dill rice among plates, top with a pan-seared cod fillet, and spoon the crispy capers and any pan juices over the fish. Serve with lemon wedges alongside.
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