RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2993
| View Recipe |
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| Recipe Name: |
Skillet Cod (or Sea Scallops) with Lemon and Capers |
| Source: |
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Submitted by: |
Nancy S. Frank |
Last Modified: |
2020-12-12
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Fish |
Kosher: |
Pareve |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
7.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
?
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
Skillet large enough for Fish |
| Suggested Sides: |
Rice or Potatoes and any green veggie |
| Comments: |
For Scallops, follow Cod directions or however you cook your scallops). I then put the scallops back in the pan for a minute and basted with sauce.
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Ingredients:
2 Tablespoons oil, olive
0.25 Teaspoon pepper, black
0.25 Cup capers drained
1 Tablespoon parsley, flat-leaf
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Directions:
Heat oil in a large, nonstick skillet over medium heat until shimmering. Meanwhile, coat the cod evenly with flour, salt and pepper.
Add fillets and cook until golden brown and cooked through, about 3 minutes per side. Remove to a plat and cover with foil to keep warm.
Increase heat to medium-high and squeeze the juice of a lemon. When it begins to bubble, add the remaining ingredients (except parsley) and swirl pan until butter is melted, about 1 minute.
Spoon sauce over fillets and sprinkle with parsley. |
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| Nutrition per Serving: |
| Calories: |
-2 |
Total Carbs: |
-1.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
-1.0 |
Protein: |
-1.25 |
| Fiber: |
-1.50 |
Sodium: |
-1.50 |
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