Cod Piccata

Course: Main Course

Cuisine: Italian

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: people

Calories: 293kcal

Author: Platings and Pairings

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.

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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

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.

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

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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