I’m a big fan of cod because of its delicate taste and flavor, and I love swapping out this beautiful fish in recipes that traditionally include meat or chicken. Because of its light and versatile flavor, cod is delicious bathed in just about any cream-based or lemony sauce, so piccata sauce is so perfect with cod.
Cod piccata is the more delicate adaptation of traditional chicken or veal piccata, and is prepared in the same way. The fish is lightly floured and then fried in a butter and oil mixture, and then covered in a lemony, creamy sauce filled with capers and fresh parsley. I like to serve piccata on top of mashed potatoes or pasta. Doesn’t get much better than that, people.
1 ½ pounds cod fillets
½ c. flour
1 Tbsp. olive oil
1 Tbsp. butter
1 clove of garlic, minced
1 ½ c. chicken broth
3 Tbsp. lemon juice
2 Tbsp. cream or whole milk
¼ c. capers
Salt and pepper
Pat the cod fillets dry and season with salt and pepper. Dredge lightly with flour on both sides.
Heat olive oil and butter in a large skillet over medium heat. Add the fillets and cook for 4-5 minutes on each side, or until they are nicely browned and flaky. Set aside the cooked fish on a plate and cover to keep warm.
Reduce heat to medium low and add about 2 Tbsp. of flour to the remaining oil in the skillet. Whisk until there are no lumps and the mixture is slightly brown. Whisk in chicken broth and lemon juice a little at a time, then add cream or milk. Simmer until the sauce is reduced a bit, for about 1-2 minutes. Stir in capers and parsley. Return the cod to the skillet and let it soak up the saucy goodness for about a minute.
Top with extra parsley. Serve immediately with pasta, mashed potatoes or rice, and a side of fresh veggies.