Name: Cod Piccata Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 cod fillets (about 6 ounces each); Salt and pepper, to taste; 1/2 cup all-purpose flour (for dredging); 2 tablespoons olive oil; 2 tablespoons unsalted butter; 2 cloves garlic, minced; 1/4 cup fresh lemon juice (about 2 lemons); 1/2 cup low-sodium chicken broth; 2 tablespoons capers, rinsed and drained; Fresh parsley, finely chopped (for garnish); Lemon slices (for garnish)

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Introduction

Cod Piccata is a bright and flavorful dish featuring tender cod fillets in a zesty lemon and caper sauce. This recipe is simple to prepare and perfect for a weeknight dinner or special occasion. You’ll love the combination of tangy, buttery sauce with perfectly cooked fish.

The dish shows four golden-brown, lightly crispy fish fillets placed side by side in a shallow white bowl. They rest on a creamy, light yellow sauce with small pieces of onions and capers visible throughout. The fillets are topped with finely chopped green herbs, adding a fresh touch. The sauce pools around and slightly under the fillets, creating a smooth, glossy surface. The white bowl sits on a white marbled surface, adding a clean and bright background to the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cod fillets (about 6 ounces each)
Salt and pepper, to taste
1/2 cup all-purpose flour (for dredging)
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cloves garlic, minced
1/4 cup fresh lemon juice (about 2 lemons)
1/2 cup low-sodium chicken broth
2 tablespoons capers, rinsed and drained
Fresh parsley, finely chopped (for garnish)
Lemon slices (for garnish)

Instructions

Step 1: Season the cod fillets generously with salt and pepper on both sides.
Step 2: Spread the flour on a plate and gently dredge each fillet on both sides, shaking off any excess.
Step 3: In a large skillet over medium-high heat, heat the olive oil and 1 tablespoon of butter until melted and hot.
Step 4: Place the cod fillets in the skillet and cook for about 3-4 minutes per side, until golden brown and cooked through. Remove the fillets and set aside on a plate.
Step 5: In the same skillet, add the minced garlic and sauté for about 30 seconds, until fragrant.
Step 6: Pour in the lemon juice and chicken broth, scraping up the browned bits from the bottom of the skillet.
Step 7: Stir in the capers, bringing the mixture to a simmer.
Step 8: Reduce the heat to low and whisk in the remaining tablespoon of butter until the sauce is slightly thickened. Taste and adjust seasoning if necessary.
Step 9: Return the cooked cod fillets to the skillet, spooning the sauce over them, and warm for an additional minute.
Step 10: Garnish with fresh parsley and lemon slices before serving.

Tips & Variations

Use fresh lemon juice for the brightest flavor; bottled lemon juice can alter the taste.
Try substituting the chicken broth with vegetable broth for a pescatarian option.
For extra richness, add a splash of white wine to the sauce along with the lemon juice.
Serve over pasta or sautéed spinach for a complete meal.

Storage

Store leftover Cod Piccata in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to prevent overcooking the fish. Avoid using a microwave as it may dry out the cod.

How to Serve

A white oval bowl holds four pieces of golden-brown seared fish fillets, each topped with finely chopped green herbs. The fish sits in a creamy light yellow sauce filled with visible small green capers, translucent cooked onions, and tiny bits of red pepper. The sauce surrounds the fish, filling the bowl with a slightly glossy, smooth texture. The background shows a white marbled surface, and part of another white bowl is visible in soft focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, firm white fish like halibut, sole, or tilapia work well as substitutes for cod in this piccata recipe.

Is it necessary to dredge the cod in flour?

Dredging the cod in flour helps create a light crust that locks in moisture and gives the fish a nice golden color, but you can skip this step if you prefer a lighter coating.