Description
This Easy Cod Piccata recipe offers a deliciously tangy and buttery seafood dish featuring tender cod fillets lightly dredged in flour, pan-seared to a golden crisp, and finished with a vibrant lemon-caper sauce. Ready in 25 minutes, it’s a perfect weeknight dinner that combines simple ingredients for a flavorful Italian-inspired meal.
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
Cooking Fats
- 3 tablespoons salted butter, divided
- 1 tablespoon olive oil
Sauce Ingredients
- 1 small shallot, minced
- 3 cloves garlic, minced
- 1 cup chicken broth
- Juice of 1 lemon
- 1/4 cup drained capers
Garnish
- Fresh chopped parsley, for garnish
Instructions
- Prepare Cod: Pat the cod fillets dry with paper towels. In a shallow dish, combine the all-purpose flour, kosher salt, and black pepper. Dredge each cod fillet in the seasoned flour, coating both sides evenly and shaking off excess flour.
- Cook the Cod: Heat 2 tablespoons of the salted butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the cod fillets and cook for about 3-4 minutes per side, or until the outside is golden brown and the fish flakes easily with a fork. Remove the cod from the skillet and set aside on a warm plate.
- Sauté Aromatics: In the same skillet, add the minced shallot and garlic. Cook for about 1-2 minutes until fragrant and translucent, being careful not to burn the garlic.
- Create Piccata Sauce: Pour in the chicken broth, lemon juice, and add the drained capers. Bring the mixture to a simmer, scraping the bottom of the skillet to deglaze and incorporate any browned bits. Let it reduce for about 3-4 minutes until slightly thickened.
- Finish the Sauce: Remove the skillet from heat and stir in the remaining 1 tablespoon of butter until melted and the sauce is silky and smooth.
- Serve: Return the cod fillets to the skillet briefly to warm through in the sauce, then plate the fish and spoon the piccata sauce over the top. Garnish with fresh chopped parsley before serving.
Notes
- Patting the cod dry before dredging helps achieve a crispier crust.
- Use fresh lemon juice for the best flavor and brightness in the sauce.
- Capers add a briny tang—rinse them if you prefer a milder taste.
- This dish pairs well with steamed vegetables, rice, or pasta to soak up the flavorful sauce.
- For a dairy-free version, substitute butter with additional olive oil and use a vegetable broth instead of chicken broth.
