Golden and flaky pan-seared cod meets a luxurious lemon caper sauce in this restaurant-style Cod Piccata recipe. It’s a 30-minute one-pan seafood dinner that’s perfect for any night of the week.
Table of Contents
If you love chicken piccata or pork piccata, let me introduce you to this Cod Piccata recipe, a lighter, seafood spin that’s every bit as zesty and satisfying as the Italian classic. Still easy to make and an elegant meal, any seafood lover will get a kick out of it!
It all starts by dusting flaky and tender cod filets in flour before they’re pan-seared to golden perfection. Then comes the signature sauce: a silky, lemony white wine sauce packed with briny capers, garlic, and just enough butter to tie it all together.
Whether you’re craving a fish dinner or setting the table for a special occasion, this is the kind of recipe you’ll want to make again and again. It pairs beautifully with just about anything capable of soaking up that tangy, buttery sauce, like rice, pasta, mashed potatoes, and more. Keep it casual or dress it up! Either way, this dish always delivers.
Ingredient Notes
- Cod filets – Look for firm, fresh center-cut filets with translucent and moist (not slimy!) flesh and a clean scent. Frozen filets work just as well—just thaw them fully in the fridge and pat them dry before dusting them with flour.
- Flour – Lightly coating the cod in a whisper-thin layer of all-purpose flour creates a delicate, golden crust when seared and helps thicken the sauce slightly.
- Butter
- Olive oil
- Garlic
- Dry white wine – A dry white like Sauvignon Blanc, Pinot Grigio, or Chardonnay brings acidity, brightness, and depth to the sauce. If you need to skip the wine, replace it with more chicken broth and an extra splash of lemon juice.
- Chicken broth – Low-sodium chicken broth is used as the liquid base of the sauce. Sub vegetable broth to keep things pescatarian.
- Cornstarch – Whisking cornstarch into a little extra broth creates a slurry, which helps thicken the sauce just enough to cling to the fish without turning gluey.
- Lemon juice
- Capers – These bring the salty, briny bursts you’d expect from classic piccata. If the capers straight from the jar are too intense, quickly rinse them under running water to wash away the extra brine.
- Parsley
- Salt and pepper
How to Make It
Step 1
Season and Coat the Cod
- Pat the cod filets dry with a paper towel.
- Season both sides with salt and pepper.
- Add the flour to a shallow dish. Lightly press each filet in the flour to coat, shaking off any excess.
Step 2
Sear the Cod
- Heat a tablespoon of butter and a drizzle of olive oil in a large nonstick pan over medium-high heat.
- Once the butter is melted, sear the cod filets in the pan for a few minutes per side.
- Transfer the cooked filets to a plate and tent with foil to keep warm.
Step 3
Build the Sauce
- Reduce the heat to medium and melt another tablespoon of butter in the pan.
- Add the minced garlic and sauté just until fragrant.
- Add the white wine, lemon juice, and ¾ cup of broth.
- Bring to a simmer and cook until slightly reduced.
Step 4
Thicken the Sauce
- In a small bowl, whisk the cornstarch with the remaining ¼ cup of broth until smooth.
- Pour this slurry into the skillet and cook, stirring constantly, until the sauce thickens.
Step 5
Finishing Touches
- Remove the pan from the heat and whisk in the remaining tablespoon of butter.
- Stir in the capers and parsley.
- Taste and season with salt and pepper as needed.
Step 6
Serve
- Return the cod to the pan, gently coating each piece in the lemon caper sauce.
- Serve immediately over rice, pasta, potatoes, or veggies.
Tips and Tricks
- We don’t want to coat the cod in a heavy layer of flour here. Just a light and thin layer on the outside will crisp up the fish while absorbing the sauce. Shake any excess flour off the filets before they hit the pan to avoid a heavy, gummy crust.
- Packing the cod filets too tightly in the pan will cause them to steam instead of sear, making you miss out on the golden crust. Pan-sear the fish in two batches if your skillet isn’t big enough to fit them all, adding a bit more butter and oil before each round.
- Pan-seared cod only takes about 3 to 4 minutes per side to cook through. You’ll know it’s done when the crust is golden, the flesh turns opaque and flakes easily with a fork, and the internal temperature reaches 130ºF to 135°F. Check for doneness with an instant-read thermometer if you have one.
- Be gentle with the cod when it’s placed back in the pan. Use a spoon or spatula to gently bathe each piece in the sauce to help them stay intact.
Variations
Here are some simple swaps and modifications you may find helpful:
- Gluten-free cod piccata – Coat the fish in rice flour, almond flour, or a 1:1 gluten-free flour blend. Skip anything too dense (like coconut flour).
- Dairy-free cod piccata – Use extra olive oil or dairy-free butter instead of butter. Your sauce will lose some richness, but the final dish will still be delicious.
- Try another white fish – This Mediterranean fish recipe should work just as well with another mild, flaky white fish like halibut, haddock, grouper, or tilapia.
Serving Suggestions
The crisp, pan-seared cod is absolutely dreamy over anything that can soak up that bright, buttery lemon caper sauce. Besides garlic bread, here are a few tasty options:
Check out these 25+ Sides for Chicken Piccata or these 50+ Side Dishes for Cod for more ideas!
Storing
Leftover fish piccata can be stored in an airtight container in the refrigerator for up to 2 days. Store the sauce and cod together to keep the fish moist and flavorful.
To reheat without overcooking the fish, slowly warm it in a skillet over low heat until heated through. Add a splash of broth or water to loosen the sauce and keep the fish from drying out.
Erin’s Wine Pairings for Cod Piccata
The best wine to pair with this dish is the same one that you cooked with! Here are a few varietals that complement the delicate cod and zippy sauce perfectly:
- A crisp, citrusy Sauvignon Blanc can mirror the brightness and cut through the richness of the sauce.
- A dry Pinot Gris with subtle pear or green apple notes plays well with the capers and herbs.
- An unoaked Chardonnay offers a balanced body and a hint of minerality.
- Or try any of these 8 BEST Wine Pairings for Fish!
More white fish recipes
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Full Recipe
Cod Piccata
Equipment
Ingredients
- 1 pound cod filets
- ½ cup flour
- 3 Tablespoons unsalted butter (divided)
- 1 Tablespoon olive oil
- 4 cloves garlic (thinly sliced)
- ⅓ cup dry white wine
- 1 cup low-sodium chicken broth (divided)
- 1 teaspoon cornstarch
- 3 Tablespoons fresh lemon juice
- 3 Tablespoons capers (drained)
- 2 Tablespoons flat-leaf parsley (minced)
- Kosher salt and pepper
Instructions
- Pat the fillets dry and season both sides of all pieces with salt and pepper.
- Add the flour to a shallow dish; dredge the cod in the flour to evenly coat. Shake off excess.
- Heat 1 TBSP butter and olive oil in a large nonstick pan or skillet over medium-high heat.
- Sear the fillets in the pan until cooked through (approximately 3-4 minutes per side) then set aside on a platter lightly tented with foil. Do not crowd the cod fillets in the pan. Work in batches, using a bit more olive oil and butter as required for each batch.
- Reduce the heat to medium and melt 1 TBSP. of the butter in the pan. Add the garlic and cook until golden brown, about 30 seconds. Add the wine, lemon juice and ¾ cup broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes, scraping any browned bits from the bottom of the skillet.
- Whisk cornstarch together with the reserved ¼ cup broth. Pour the mixture into the pan and cook for 1 minute or until slightly thickened. Remove from heat.
- Whisk in the remaining 1 TBSP butter, the capers and parsley. Season with salt and pepper. Place the cod fillets back into the pan, gently turning each fillet to evenly coat in the sauce.
- Serve immediately over rice, pasta or vegetables.
Notes
- Leftover fish piccata can be stored in an airtight container in the refrigerator for up to 2 days. Store the sauce and cod together to keep the fish moist and flavorful.
- To reheat without overcooking the fish, slowly warm it in a skillet over low heat until heated through. Add a splash of broth or water to loosen the sauce and keep the fish from drying out.
- We don’t want to coat the cod in a heavy layer of flour here. Just a light and thin layer on the outside will crisp up the fish while absorbing the sauce. Shake any excess flour off the filets before they hit the pan to avoid a heavy, gummy crust.
- Packing the cod filets too tightly in the pan will cause them to steam instead of sear, making you miss out on the golden crust. Pan-sear the fish in two batches if your skillet isn’t big enough to fit them all, adding a bit more butter and oil before each round.
- Pan-seared cod only takes about 3 to 4 minutes per side to cook through. You’ll know it’s done when the crust is golden, the flesh turns opaque and flakes easily with a fork, and the internal temperature reaches 130ºF to 135°F. Check for doneness with an instant-read thermometer if you have one.
- Be gentle with the cod when it’s placed back in the pan. Use a spoon or spatula to gently bathe each piece in the sauce to help them stay intact.
- Gluten-free cod piccata – Coat the fish in rice flour, almond flour, or a 1:1 gluten-free flour blend. Skip anything too dense (like coconut flour).
- Dairy-free cod piccata – Use extra olive oil or dairy-free butter instead of butter. Your sauce will lose some richness, but the final dish will still be delicious.
- Try another white fish – This Mediterranean fish recipe should work just as well with another mild, flaky white fish like halibut, haddock, grouper, or tilapia.
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