Ingredients
4 skinless cod fillets, (6 to 8 ounces each)
Coarse salt and ground pepper
3 tablespoons unsalted butter, room temperature
1 tablespoon capers, rinsed and drained, finely chopped
2 tablespoons finely chopped fresh parsley
Lemon wedges, for serving
Preparation
Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place cod on baking sheet; season both sides with salt and pepper. Broil until opaque throughout, 6 to 8 minutes.
Meanwhile, in a small bowl, stir together butter, capers, and parsley; season with salt and pepper. Top cod with a dollop of caper butter; serve with lemon wedges.
