Why You’ll Love This Recipe
- Quick and Easy: With a preparation and cooking time of approximately 30 minutes, this dish is perfect for weeknight dinners.
- Healthy: Cod is a lean source of protein, and this recipe uses almond flour and healthy oils, making it suitable for those following a Paleo diet.
- Flavorful: The combination of lemon juice, capers, and fresh parsley creates a vibrant sauce that complements the mild flavor of cod beautifully.
Ingredients
- 1 lb cod fillets
- 1/3 cup almond flour
- 1/2 tsp salt
- 2-3 tbsp extra virgin olive oil
- 2 tbsp grapeseed oil, divided
- 3/4 cup chicken stock
- 3 tbsp lemon juice
- 1/4 cup capers, drained
- 2 tbsp fresh parsley, chopped
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Coating: In a shallow bowl, combine almond flour and salt. Rinse the cod fillets and pat them dry with a paper towel. Dredge the fish in the almond flour mixture to coat evenly.
- Cook the Cod: In a large skillet over medium-high heat, heat enough olive oil to coat the bottom along with one tablespoon of grapeseed oil. Working in batches if necessary, add the cod and cook for 2-3 minutes per side until browned. Remove the fish from the skillet and set aside.
- Prepare the Sauce: In the same skillet, add chicken stock, lemon juice, and capers. Scrape any browned bits off the bottom of the pan and simmer to reduce the sauce by almost half. Remove from heat and stir in the remaining tablespoon of grapeseed oil.
- Serve: Divide the cod onto plates, drizzle with the sauce, and sprinkle with chopped fresh parsley.
Servings and Timing
- Servings: This recipe serves 4.
- Preparation Time: Approximately 10 minutes.
- Cooking Time: Approximately 20 minutes.
Variations
- Alternative Flours: If almond flour is unavailable, coconut flour can be used as a substitute, though it may impart a slightly different flavor.
- Additional Herbs: Incorporate herbs like thyme or basil into the sauce for added complexity.
- Wine Reduction: Replace half of the chicken stock with white wine for a richer sauce.
Storage/Reheating
- Storage: Store leftover cod piccata in an airtight container in the refrigerator for up to 2 days.
- Reheating: Gently reheat in a skillet over low heat until warmed through. Avoid microwaving, as it may overcook the fish and alter the texture.
FAQs
What is piccata sauce made of?
Piccata sauce typically consists of lemon juice, capers, and a fat such as butter or oil, creating a tangy and savory flavor profile.
Can I use a different type of fish for this recipe?
Yes, other mild white fish like sole or flounder can be used as substitutes for cod.
Is this recipe gluten-free?
Yes, using almond flour makes this dish gluten-free.
What can I serve alongside cod piccata?
Steamed vegetables, roasted asparagus, or a light salad pair well with this dish.
How do I know when the cod is fully cooked?
The cod should be opaque and flake easily with a fork when fully cooked.
Can I make this recipe ahead of time?
It’s best enjoyed fresh, but you can prepare the sauce in advance and reheat it when ready to serve.
What can I use instead of capers?
Green olives chopped finely can serve as a substitute for capers.
Is it necessary to use both olive oil and grapeseed oil?
The combination provides a balance of flavor and a higher smoke point, but you can use one type of oil if preferred.
Can I freeze leftover cod piccata?
Freezing is not recommended, as it may affect the texture of the fish upon thawing.
How can I thicken the sauce if it’s too thin?
Allowing the sauce to simmer longer will reduce and thicken it naturally.
Conclusion
Cod Piccata is a versatile and delightful dish that brings together simple ingredients to create a meal that’s both elegant and accessible. Whether you’re adhering to a Paleo diet or simply seeking a new way to enjoy seafood, this recipe is sure to become a favorite in your culinary repertoire.
Cod Piccata
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Cod Piccata is a healthy, gluten-free twist on the classic Italian dish, featuring tender cod fillets in a tangy lemon-caper sauce. This quick and easy recipe is perfect for weeknight dinners and offers vibrant flavors with a Paleo-friendly touch.
Ingredients
- 1 lb cod fillets
- 1/3 cup almond flour
- 1/2 tsp salt
- 2–3 tbsp extra virgin olive oil
- 2 tbsp grapeseed oil, divided
- 3/4 cup chicken stock
- 3 tbsp lemon juice
- 1/4 cup capers, drained
- 2 tbsp fresh parsley, chopped
Instructions
- Prepare the Coating: Combine almond flour and salt in a shallow bowl. Rinse and pat dry cod fillets, then dredge in the almond flour mixture.
- Cook the Cod: Heat olive oil and 1 tbsp grapeseed oil in a skillet over medium-high heat. Cook the cod for 2-3 minutes per side until browned. Remove and set aside.
- Prepare the Sauce: In the same skillet, combine chicken stock, lemon juice, and capers. Simmer to reduce the sauce by half. Stir in the remaining grapeseed oil.
- Serve: Plate the cod, drizzle with sauce, and sprinkle with fresh parsley.
Notes
- Substitute coconut flour for almond flour if desired.
- Use green olives as an alternative to capers.
- Replace half the chicken stock with white wine for a richer flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Italian
