Some nights call for something simple and clean, and this was one of those nights. Cod is such a forgiving fish to work with, mild and flaky, so I wanted a sauce that would season it without overwhelming it. 

I patted the cod dry and got a good sear on both sides in a hot pan, just enough to get color without overcooking something this delicate. Once it was out resting, I used the same pan to build the sauce: white wine to deglaze and pull up any fond, a good squeeze of lemon, capers for a briny pop, and a knob of butter whisked in at the end to bring it all together into something glossy and light. 

Spooned generously over the cod with a little parsley on top, this was one of those dishes that reminded me good food doesn't always need to be complicated. Sometimes three or four ingredients handled with a bit of care are all you need.