4 skinless cod fillets
coarse salt and ground pepper
3 Tb. unsalted butter, room temp.
1 Tb. capers, rinsed and drained, finely chopped
2 Tb. finely chopped fresh parsley
Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with foil. Place cod on baking sheet; season both sides with salt and pepper. Broil until opaque throughout, 6-8 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.