Cod Piccata
If you’re looking for a dinner that’s impressive enough to serve to guests, but still easy enough for a weeknight, this Cod Piccata is it. Flaky cod is coated in a light crust and finished in a bright lemon butter caper sauce that’s perfect for spooning over pasta, orzo, or whatever you have on hand.
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Makes: 4 servings
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Ingredients
- 1 ½ lbs. cod cut into 4 fillets
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon dried parsley
- 1 tablespoon olive oil
- 6 tablespoon unsalted butter divided
- ½ cup dry white wine optional
- ½ cup freshly squeezed lemon juice
- 1 cup low-sodium chicken broth or vegetable broth
- ¼ cup capers drained
- ¼ cup chopped parsley
Instructions
- In a shallow bowl, combine flour, salt, pepper, garlic powder, and dried parsley.
- Pat cod fillets lightly with paper towel to dry. Put the fish in the flour mixture to lightly coat both sides, shaking off excess.
- Heat olive oil and 2 tablespoon butter in a large skillet (I like to use stainless) over medium heat.
- Put cod fillets in skillet and cook for 3-4 minutes per side, until golden and just cooked through. Remove to a plate and keep warm.
- If using, add white wine to skillet and scrape up browned bits with a wooden spoon. Let it simmer 1-2 minutes to reduce slightly. If not using wine, add lemon juice now and use a wooden spoon to scrape up browned bits.
- Add lemon juice (if not yet added), chicken or vegetable broth, and capers and simmer for 3-4 minutes to reduce slightly.
- With heat on low, whisk in remaining 4 tablespoon butter, 1 tablespoon at a time until the sauce is glossy. Taste and add more salt if desired.
- Gently nestle the cod back into the pan and spoon sauce over the top. Simmer 1–2 minutes to warm through. Sprinkle fresh parsley over the top. I like to add red pepper flakes, too.
- Serve cod piccata over angel hair pasta, orzo, couscous, or the side of your choice.
Notes
- This cod piccata is best when enjoyed right after making it, but you can save leftovers if you have them. I recommend storing the cod and sauce in an airtight container in the fridge for 2 days at most. For best serving results, heat the fish and sauce over low heat in a skillet. You can add an extra splash of broth or water if sauce is thin or breaking. You can also heat at 50% in the microwave, but take care not to over-cook or you risk drying out fish.
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