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Recipe to Print-Skillet Cod (or Sea Scallops) with Lemon and Capers - Copy - Copy - Copy

$scale_by Recipe Name: Skillet Cod (or Sea Scallops) with Lemon and Capers - Copy - Copy - Copy Source: Submitted by: Last Modified: 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: ? # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: Yes Wine Type: Wine Suggestion: 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.

Ingredients: 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.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00