Description
This Easy Cod Piccata recipe is a quick and flavorful Italian-American dish featuring tender cod fillets cooked in a zesty lemon-caper sauce. The fish is lightly floured and pan-seared to a golden brown, then topped with a buttery, garlicky sauce infused with white wine, chicken broth, and fresh lemon juice. Garnished with fresh parsley and lemon slices, this bright and delicious meal is perfect for a weeknight dinner and pairs wonderfully with rice, mashed potatoes, or pasta.
Ingredients
Scale
Fish and Coating
- 4 cod fillets (about 6 ounces each)
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce and Cooking
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1/2 cup dry white wine or chicken broth
- 1/2 cup low-sodium chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup capers, rinsed and drained
- 2 tablespoons fresh parsley, chopped
- Optional garnish: lemon slices
Instructions
- Prepare the Cod: Pat the cod fillets dry with paper towels. Season both sides with salt and pepper. Lightly dredge each fillet in the all-purpose flour, shaking off any excess flour to avoid clumping.
- Sear the Fish: In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the floured cod fillets. Cook each side for 3 to 4 minutes until they develop a golden brown crust and the fish is cooked through. Carefully transfer the fillets to a warm plate and set aside.
- Make the Sauce: Reduce heat to medium. In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant but not browned. Pour in the white wine (or chicken broth if using) to deglaze the pan, scraping up any browned bits from the bottom for extra flavor.
- Simmer the Sauce: Stir in the low-sodium chicken broth, fresh lemon juice, and rinsed capers. Allow the sauce to simmer gently for 3 to 4 minutes, letting it reduce slightly to thicken and concentrate the flavors.
- Finish the Sauce and Serve: Remove the pan from heat and stir in the remaining tablespoon of butter until melted for richness. Return the cooked cod fillets to the skillet, spooning the sauce over them to coat evenly. Sprinkle fresh chopped parsley on top and garnish with lemon slices before serving.
Notes
- This dish pairs beautifully with rice, mashed potatoes, or angel hair pasta for a complete meal.
- For a lighter version, skip the flour dredging step and simply sear the cod.
- Use low-sodium chicken broth to control salt levels in the dish.
- Fresh lemon juice is preferred for the best bright and tangy flavor.
- If you prefer a non-alcoholic version, substitute the white wine with additional chicken broth.
