Murray Cod Recipes: Pan-Seared with Lemon Caper Butter

This pan-seared Murray cod is served with a quick lemon-caper butter sauce, using the fish’s mild flavor and firm, moist flakes as the centerpiece. Murray cod is an Australian freshwater fish; this simple skillet preparation is not tied to one traditional regional recipe, and it pairs easily with vegetables, potatoes, or rice.

Ingredients

4 skinless Murray cod fillets, about 6 oz (170 g) each and roughly 1 inch (2.5 cm) thick
1 teaspoon fine salt (5 g)
½ teaspoon freshly ground black pepper (about 1 g)
⅓ cup all-purpose flour (40 g), for a light coating
2 tablespoons olive oil (30 ml)
3 tablespoons unsalted butter (42 g), divided
1 small shallot, finely minced, about 2 tablespoons (30 g)
⅓ cup dry white wine (80 ml), or use additional stock
¼ cup low-sodium fish or chicken stock (60 ml)
2 tablespoons drained capers (18 g), roughly chopped if large
1 tablespoon fresh lemon juice (15 ml)
½ teaspoon finely grated lemon zest (about 1 g)
2 tablespoons chopped flat-leaf parsley (8 g)
1 lemon, cut into wedges, for serving (about 150 g)

Instructions

Prepare the fish. Pat the fillets thoroughly dry with paper towels, checking that there are no small bones along the center line. If you find any, pull them out with clean tweezers. Season both sides with the salt and pepper. Put the flour in a shallow dish and lightly coat each fillet, shaking off the excess; the aim is a thin veil, not a thick crust. Set the coated fish on a clean plate while you prepare the sauce ingredients. This preparation takes about 18 minutes, including mincing the shallot and chopping the parsley.
Heat the skillet. Choose a wide, heavy skillet that can hold the fillets in one layer without crowding. Set it over medium to medium-high heat for about 2 minutes, then add the olive oil and 1 tablespoon (14 g) of the butter. When the butter is melted and the oil looks fluid but is not smoking, carefully lay the fish in the pan. If your skillet cannot fit all four pieces comfortably, cook in batches and keep the first batch on a warm plate; avoid stacking or covering it tightly, which softens the coating.
Sear the first side. Leave the fish undisturbed for about 4 minutes. The flour should turn lightly golden, and the fillet should release fairly easily when it is ready to turn. If it sticks, give it another 30 seconds rather than tugging, which can break the flakes. Slide a thin fish spatula under each piece and turn it gently. A thinner fillet may need less time, while a particularly thick one may need a little longer.
Finish cooking the fish. Cook the second side for about 3 to 4 minutes, adjusting for thickness. Check the thickest part with an instant-read food thermometer: the USDA FSIS safe minimum internal temperature for fish is 145°F (63°C). Transfer the cooked fillets to a warm serving platter. If cooking in batches, check each batch separately and allow the skillet to return to temperature before adding more fish.
Make the lemon-caper butter. Reduce the heat to medium-low and add the remaining 2 tablespoons (28 g) butter to the same skillet. Stir in the minced shallot and cook for about 1 minute, just until softened; do not let it brown. Pour in the wine and stock, scraping up the browned bits with a wooden spoon. Simmer for 2 minutes, until the liquid reduces slightly. If you are not using wine, replace it with the same volume of stock and expect the sauce to taste a little less aromatic.
Season and serve. Stir in the capers, lemon juice, and zest, then taste the sauce before adding any extra salt because capers can be quite salty. Take the pan off the heat and stir in the parsley. Spoon the sauce over the fish just before serving, or pass it at the table so the seared surface stays as crisp as possible. Serve with lemon wedges.

Tips

Dry fish browns better. Moisture on the surface creates steam and can make the flour coating gummy. Blot the fillets on both sides just before seasoning, and use a fresh paper towel if the first one becomes damp. If the fish is frozen, thaw it safely in the refrigerator and dry it especially well before cooking.
Use a thin coating. Flour is optional, but it helps form a delicate golden surface and gives the pan sauce something to cling to. Too much flour can taste pasty and may burn in the butter. For a gluten-free version, substitute an equal amount of rice flour or a gluten-free all-purpose blend; the crust may be a little more delicate.
Keep the pan at a steady heat. If the oil smokes, lift the skillet off the burner briefly and lower the heat before adding the fish. If the fish is sizzling aggressively, the coating can darken before the center cooks. A steady, lively sizzle is the goal, and a thin spatula helps turn the fillets without tearing them.
Choose a practical substitute if needed. If fresh Murray cod is unavailable, use another firm, mild white fish such as barramundi, grouper, or thick-cut cod. Cooking times depend more on thickness than the fish’s name. Smaller capers can be left whole; larger ones are easier to distribute when roughly chopped.

Serving Suggestions

Serve the fillets as soon as the sauce is ready, while the fish is hot and its edges are freshly seared. A simple side of steamed green beans, asparagus, or broccoli balances the buttery sauce, while roasted potatoes or buttery mashed potatoes make the plate more substantial. Rice, couscous, or crusty bread also works well because each can catch the lemony sauce without competing with the mild fish.

For a lighter plate, add a crisp salad of cucumber, leafy greens, and a sharp vinaigrette. Keep extra lemon wedges nearby so everyone can adjust the acidity at the table. If serving several sides, spoon only a little sauce over the fish at first and place the rest in a small bowl; this keeps the browned surface from becoming soggy and makes the meal easier to serve.

Variations

Herb and lemon version: Replace the parsley with 1 tablespoon (about 3 g) chopped dill or chives, or use a mixture. Add the herbs off the heat so they stay fresh-tasting. This version is especially good with steamed vegetables and potatoes.

Garlic-caper sauce: Add 1 small minced garlic clove (about 3 g) to the pan with the shallot, cooking it only until fragrant, around 30 seconds. Garlic burns quickly, so add the wine and stock promptly. The result is bolder than the original sauce, but still lets the fish remain the main flavor.

Without wine: Use ⅓ cup (80 ml) additional low-sodium stock in place of the wine. A teaspoon of extra lemon juice can add some brightness if the finished sauce tastes flat, but add it gradually and taste as you go. Stock gives a more savory, less wine-aromatic sauce.

Oven finish for thick pieces: If a fillet is substantially thicker than 1 inch (2.5 cm), sear it for about 3 minutes on the first side and 2 minutes on the second, then transfer the oven-safe skillet to a 375°F (190°C) oven. Cook until a thermometer in the thickest part reads 145°F (63°C). The time will vary with thickness, so use temperature rather than a fixed oven time to judge doneness.

Storage and Reheating

Refrigerate cooked fish within 2 hours of cooking, in a covered, shallow container. Store the sauce with the fish or separately, and use leftovers within 3 to 4 days. For the best texture, keep the fillets in a single layer and avoid leaving them at room temperature while serving. If the room is very warm, chill them sooner rather than waiting until the two-hour limit.

Reheat gently in a covered skillet over low heat with a teaspoon or two of water or stock, just until hot throughout. Check that leftovers reach 165°F (74°C), the USDA FSIS temperature for reheated leftovers. A microwave can work too: cover the fish loosely, use medium power, and heat in short intervals to reduce the chance of drying it out. The surface will not stay as crisp after reheating. Freezing is possible for up to about 2 months for best quality, but thawed fish may be softer; thaw it in the refrigerator and reheat it safely rather than refreezing it after warming.

Frequently Asked Questions

What does Murray cod taste like?
Murray cod is generally mild, with a clean flavor and moist, firm flakes. Its flesh is substantial enough for pan-searing, and it works with bright, savory accompaniments such as lemon, capers, herbs, and light butter sauces. The exact texture can vary with the size and cut of the fillet.

Can I cook Murray cod with the skin on?
Yes. Pat the skin very dry, season it, and place the fillet skin-side down in the hot skillet. Press it gently with a spatula for the first 20 to 30 seconds to help keep it flat, then let it cook until the skin is crisp and the fish releases. Turn carefully and cook the flesh side until the thickest part reaches 145°F (63°C). Skin-on pieces may need a little more time than skinless ones.

How can I tell when the fish is done without cutting it open?
A food thermometer is the most reliable check: insert it into the thickest part of the fillet, avoiding the pan, and cook until it reads 145°F (63°C). The fish should also look opaque and separate into moist flakes when gently pressed with a fork, but appearance alone is less precise, especially with thick pieces.

Can I make this recipe without flour?
Yes. Omit the flour and cook the dry, seasoned fillets directly in the oil and butter. The surface will be less crisp, and the sauce will be a little thinner because it will not pick up as much coating from the pan. A very light dusting of rice flour is another option if you want a delicate crust without wheat.

Is frozen Murray cod suitable for this recipe?
It can be, provided it has been kept frozen properly and thawed in the refrigerator before cooking. Drain any liquid and pat the fish very dry; excess surface water prevents browning and can make hot oil splatter. Avoid thawing fish on the counter, and cook it promptly once thawed.

What can I use instead of capers?
Chopped green olives are a useful substitute in the same amount, though they make the sauce fruitier and less sharply briny. Finely chopped cornichons can also work, but use a little less lemon at first because pickles bring their own acidity. If you leave capers out altogether, taste the finished sauce and adjust the lemon and salt carefully.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).