Description
This Easy Cod Piccata recipe features tender cod fillets lightly coated in a seasoned flour mixture, pan-fried to a golden perfection, and finished with a tangy lemon, caper, and butter sauce. Ready in just 25 minutes, it’s a delicious and elegant seafood dish perfect for a quick weeknight dinner or a special occasion.
Ingredients
Scale
Fish and Coating
- 1 pound cod fillets
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Sauce and Flavorings
- 3 tablespoons salted butter, divided
- 1 tablespoon olive oil
- 1 small shallot, minced
- 3 cloves garlic, minced
- 1 cup chicken broth
- Juice of 1 lemon
- 1/4 cup drained capers
- Fresh chopped parsley, for garnish
Instructions
- Prepare the Cod: Pat the cod fillets dry with paper towels to remove excess moisture. In a shallow dish, combine the all-purpose flour with kosher salt and black pepper. Dredge the cod fillets in this flour mixture, ensuring each piece is lightly and evenly coated. Set aside.
- Cook the Cod: Heat 2 tablespoons of the salted butter along with the olive oil in a large skillet over medium heat. Once the butter has melted and the pan is hot, add the cod fillets. Cook for about 3-4 minutes on each side or until the fish is golden brown and flakes easily with a fork. Remove the cod from the skillet and keep warm on a plate.
- Sauté Shallot and Garlic: In the same skillet, add the remaining 1 tablespoon of butter. Once melted, add the minced shallot and garlic. Cook, stirring frequently, until the shallot becomes translucent and the garlic is fragrant, about 1-2 minutes, making sure not to burn the garlic.
- Make the Piccata Sauce: Pour in the chicken broth and lemon juice, stirring to loosen any browned bits from the bottom of the skillet. Let the sauce simmer for about 3-5 minutes until it slightly reduces and thickens.
- Add Capers and Finish Sauce: Stir in the drained capers and let cook for another minute to heat through and meld the flavors.
- Serve: Return the cooked cod fillets to the skillet to briefly warm in the sauce. Then transfer the fish to serving plates, spoon the lemon-caper sauce over the top, and garnish with fresh chopped parsley. Serve immediately.
Notes
- Dredging the cod lightly in seasoned flour helps achieve a delicate crispy crust and prevents sticking.
- If preferred, use white wine instead of chicken broth for a more traditional piccata flavor.
- Make sure not to overcook the cod to keep it moist and flaky.
- Fresh lemon juice is key to getting the bright tangy flavor essential to piccata sauce.
- Can be served with pasta, rice, or steamed vegetables for a complete meal.
