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
