Cod Piccata
This cod piccata is light, bright, and briny thanks to a combination of fresh lemon and capers. Tender, flaky cod is pan-seared until golden, then finished in a buttery sauce that tastes like it came straight from a restaurant kitchen.
Servings: 4
Ingredients
- 4 cod fillets (about 6 ounces each, thawed if frozen)
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- ¼ cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (divided)
- 3 cloves garlic, minced
- ½ cup low-sodium chicken broth
- ¼ cup freshly squeezed lemon juice (from 1 large lemon)
- 2 tablespoons capers, drained
- 2 tablespoons chopped fresh parsley
- lemon slices (for optional garnish)
Instructions
- Pat the cod fillets dry with paper towels. Season with salt and pepper, then lightly dredge the fillets in the flour, shaking off the excess.4 cod fillets, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper, ¼ cup all-purpose flour
- Heat the olive oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat.2 tablespoons olive oil
- When hot, add the cod and cook 4 to 5 minutes per side, or until golden brown and the fish flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.
- Transfer the cod to a plate and cover loosely to keep warm. If desired, drain excess oil from the pan and wipe it clean with paper towels before continuing (see note).
- Over medium heat, add the remaining 1 tablespoon of butter and minced garlic to the skillet. Cook for 30 seconds, stirring constantly, just until fragrant.3 cloves garlic, minced
- Pour in the chicken broth and lemon juice. Simmer 2 to 3 minutes, until slightly reduced (see note).½ cup low-sodium chicken broth, ¼ cup freshly squeezed lemon juice
- Stir in the capers and return the cod to the skillet. Spoon sauce over the fillets and cook 1 minute more so the cod rewarms.2 tablespoons capers, drained
- Remove from heat, sprinkle with parsley, and serve the cod topped with the lemon caper sauce and fresh lemon slices if desired.2 tablespoons chopped fresh parsley
Notes
- Cooking sauce: I prefer to wipe out the skillet after frying the cod simply because the sauce looks more appetizing without the browned oil and crumbs left over from frying the cod. You can skip this step if you don't want to bother.
- Blue garlic: When garlic is combined with an acidic liquid, such as lemon juice, sometimes a chemical reaction can take place, causing the bits of garlic to turn blue. This happened in our test kitchen so we did a little research. While the bluish color may be a little alarming, the garlic is perfectly safe to eat and the flavor isn’t affected at all.
- Storage & reheating: Promptly refrigerate leftover cod piccata in a covered container for up to 2 days. Reheat in a skillet over low heat until heated through (don't overdo it or the fish may dry out), or microwave in short intervals just until heated.
Nutrition
Serving: 1cod fillet with sauce | Calories: 293kcal | Carbohydrates: 9g | Protein: 32g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 505mg | Potassium: 777mg | Fiber: 1g | Sugar: 1g | Vitamin A: 419IU | Vitamin C: 11mg | Calcium: 41mg | Iron: 1mg
QR Code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
*If you're viewing this on your phone, press and hold the QR code to open in your browser.