Cod Piccata
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
493 kcal
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Course
Main Course
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Cuisine
Italian
Cod Piccata
Description
In this Cod Piccata recipe, skinless cod fillets are seasoned and dredged lightly in flour to create a delicate crust when seared. Cooking the fillets in olive oil and butter gently develops golden edges while keeping the fish moist and flaky inside. After cooking, the fillets are kept warm in a low oven.
The pan sauce is built by sautéeing garlic in olive oil, then adding capers, lemon slices, white wine, and chicken stock to deglaze and concentrate flavor. The sauce reduces slightly, then cubed butter is whisked in off the heat to create a smooth, glossy finish. Minced Italian flat-leaf parsley adds freshness and herbal notes.
Served with the sauce spooned over the cod and garnished with lemon wedges, this dish combines tender, flaky fish with a tangy, buttery sauce punctuated by capers and garlic. It works well with simple sides like steamed vegetables or rice to soak up the sauce.
Cutting large cod fillets into smaller pieces helps even cooking. Use a nonstick pan and avoid crowding the fish to ensure delicate fillets don’t stick or break apart. Leftovers keep well chilled for up to three days and can be reheated gently in the oven or on stovetop.
Ingredients
- 1.5 pounds (680g) cod
- 3 tablespoons (27g) capers rinsed
- 2 large lemon 8 slices and rest cut into wedges, plural
- 3 tablespoons Italian flat-leaf parsley minced
- 4 cloves garlic sliced
- 3/4 cup (97g) flour will not need all of it
- 1 cup (240g) chicken stock low-sodium
- 3 ounces (85g) white wine dry
- 5 tablespoons (70g) butter unsalted, cubed, divided
- 1/4 cup (60g) olive oil
- 1 teaspoon kosher salt Diamond Crystal brand
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 325f and set a rack to the middle level.
- Trim any large cod fillets into approximately 6-8 inch long pieces. Pat the fillets dry and season both sides of all pieces with salt and pepper.
- Dredge the cod fillets in the flour and set aside on parchment paper. Save the flour for use later in the recipe.
- Heat a large nonstick pan to a touch less than medium heat, then add 1 tablespoon of olive oil and butter to the pan. Sear the fillets in the pan until cooked through (approximately 3-4 minutes per side) then set aside on a platter lightly tented with foil. Do not crowd the cod fillets in the pan Work in batches, using a bit more olive oil and butter as required for each batch.
- After all of the cod pieces have been cooked, place the platter in the oven and turn the heat off. This will keep the cod warm when you make the sauce.
- Using the same pan, turn the heat to low and add the garlic and a touch more olive oil. Saute until golden ( about 1-2 minutes) then add the capers and cook for 1 minute more.
- Add the wine and chicken stock to the pan and turn the heat to high. With a wooden spoon dislodge all of the brown bits from the bottom of the pan. Boil for 2-3 minutes or until the sauce reduces by about half. Turn the heat down to a simmer and add the lemon slices. Simmer the sauce for 2 more minutes.
- Roll the butter cubes in the remaining flour and add them to the pan. Using a whisk or wooden spoon, stir the sauce to emulsify. Taste test and adjust salt, pepper, and lemon juice levels if required.
- When satisfied with the taste of the sauce, add the parsley to the sauce, then remove the platter from the oven and pour the sauce over the cod fillets. Serve with remaining lemon wedges. Enjoy!
Notes
- Cut large cod fillets into 6-8 inch pieces for even cooking.
- Use a nonstick pan and an adequate amount of oil and butter to prevent sticking; do not crowd the pan when cooking fillets.
- Leftovers can be stored for up to three days and reheated covered in a 325°F oven or on the stovetop at low heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 13g | 4% |
| Protein | 41.2g | 82% |
| Fat | 28.7g | 44% |
| Saturated Fat | 11.2g | 56% |
| Cholesterol | 132mg | 44% |
| Sodium | 381mg | 16% |
| Potassium | 459mg | 10% |
| Fiber | 0.6g | 2% |
| Sugar | 0.2g | 0% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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