Can I use frozen cod?

Yes—thaw fully, pat dry, and follow the recipe. Proper drying prevents sogginess.

Can I make this dairy-free?

Absolutely. Swap butter for olive oil or a dairy-free spread; the sauce still develops great flavor.

Not necessary—regular flour or gluten-free blends work fine. Almond flour gives a lighter, nuttier crust.

You can adapt the sauce for a whole roasted fish, but cooking times and technique change—this guide targets fillets for speed.

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Combine the almond flour and salt in a shallow dish. Rinse the cod, pat the fillets dry with paper towels, then press each piece into the almond-flour mixture so they’re evenly coated.
Warm enough extra-virgin olive oil to coat the skillet over medium-high heat. Add 1 tablespoon of the grapeseed oil as well. When the pan is hot, sear the cod in batches so the pieces don’t touch. Cook about 2–3 minutes per side, until each side is golden brown. Transfer the cooked fillets to a plate and keep warm.
Pour the chicken stock and lemon juice into the same skillet, then add the capers. Scrape the bottom of the pan with a spatula to lift any flavorful browned bits, and simmer the liquid until it reduces by roughly half.
Remove the pan from the heat and whisk in the remaining tablespoon of grapeseed oil to finish the sauce.
Plate the cod, spoon the caper-lemon sauce over the top, and scatter chopped parsley before serving.

Chef’s note: Don’t overcrowd the skillet—giving the fillets space ensures a crisp, golden crust.