Use this stove top technique for any fin fish, including cod or haddock, sole or flounder, trout or steelhead, snapper or bass. I also highly recommend skate wing. All of these fish taste terrific with the easy brown butter and lemon sauce you make in the very same pan.
Whisk the flour, 1/4 teaspoon salt and cayenne in a shallow dish. Dredge the fillets in the flour to lightly coat on all sides, shake off the excess and put them on a small sheet pan.
Heat the oil in a 12-inch skillet over medium-high heat. Cook until lightly browned, about 3 minutes per side. Set aside onto dinner plates and keep in a warm place.
Add the butter to the pan and swirl the pan until the butter turns nutmeg colored and smells nutty, about 3 minutes.
Remove the pan from the heat and add the lemon juice, which will cause it to foam. Season with the remaining 1/4 teaspoon salt. Pour a portion of the brown butter over each cod fillet and serve immediately.