2 center cut filets of Cod, approximately 6-8 oz. each
½ cup flour
2 tbsp butter or oil
½ lemon, sliced into super thin rounds
½ lemon, cut into 4 wedges
½ cup capers, divided
salt, to taste
pepper, to taste
handful of arugula, for garnish
caper berries, for garnish
In a large plate, measure out the flour and season with a sprinkle of both salt and pepper. Shake to mix. Pat both cod filets dry with a paper towel. Place both filets into the seasoned flour and pat into the flour to evenly coat each side. Shake off any excess.
Heat a cast iron skillet over medium-high heat and melt the butter. As soon as the butter is hot and begins to brown just slightly, place each cod filet down and away from you. Cook for about 5 minutes, or until the cod is cooked about half way through. Flip and add thinly sliced lemon rounds and 2 tablespoons of capers. Cook for another 3 minutes or until the cod is just cooked fully. Squeeze 2 wedges of lemon over top before removing the cod from the pan.
Serve the cod with the remaining capers, arugula, and wedge of lemon. Add freshly ground salt and pepper to taste. Enjoy!