Pan-Roasted Cod with Brown Butter

Pat the cod completely dry — surface moisture is the enemy of browning. Season with salt 10 minutes before cooking so the surface dries further.

Heat a heavy pan with the oil until it shimmers. Lay the cod in skin-side down and don't move it for 3 minutes — the fish releases itself when crusted. Flip, drop the butter and shallots in around the fish, and baste continuously for 90 seconds while the butter browns. Add the capers, a squeeze of lemon, parsley, and pull the pan off heat. Serve immediately.