Name: Cod Piccata: An Incredible Ultimate Recipe You Must Try 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, zesty dish that combines tender cod fillets with a tangy lemon and caper sauce. This recipe is straightforward and perfect for a quick yet impressive dinner any night of the week.

A round white pan holds five pieces of cooked fish fillets with a golden-brown sear, arranged unevenly with capers and chopped parsley sprinkled on top. Between the fillets are six thin slices of bright yellow lemon, some slightly soaking in a light buttery sauce at the bottom of the pan. A metal spoon rests on one fillet, with traces of sauce on it. A white soft cloth is partially visible on the bottom right corner against a white marbled surface. The overall look is warm and fresh with vibrant yellow, green, and golden colors. 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 and bring the mixture to a simmer.
Step 8: Reduce the heat to low and whisk in the remaining tablespoon of butter until the sauce slightly thickens. Taste and adjust seasoning if necessary.
Step 9: Return the cooked cod fillets to the skillet, spoon the sauce over them, and warm for an additional minute.
Step 10: Garnish with fresh parsley and lemon slices before serving.

Tips & Variations

For a gluten-free version, substitute the all-purpose flour with almond flour or a gluten-free flour blend for dredging.
Use fresh lemon juice for the best bright flavor; bottled lemon juice can make the sauce taste flat.
Add a splash of white wine along with the chicken broth for a more complex sauce.
If you prefer a thicker sauce, let it simmer a little longer before adding the butter.

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 the fish from drying out. Avoid microwaving if possible, as it can make the cod tough.

How to Serve

A white speckled plate holds a cooked fish fillet with a light golden-brown crust on top. The fish is covered with small green capers and light green herb sauce with thin slices of garlic. To the right of the fish is a slice of yellow lemon topped with more sauce and capers. On the left side of the plate is a fresh green sprig of parsley. A silver fork rests next to the lemon slice on the plate. The plate is set on a white marbled surface with a striped white and black cloth napkin nearby. 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, haddock, or tilapia work well with this piccata preparation.

Do I have to use chicken broth in the sauce?

Chicken broth adds depth, but you can substitute it with vegetable broth or water if preferred. Just be sure to adjust seasoning accordingly.