15 Minute Wild Cod Piccata Recipe

Wild cod piccata is a delicious light fish dinner with a healthy lemon sauce.

If you’ve been looking for ways to add fish to your diet, this wild cod piccata can’t be beat. When you want something nutritious and tasty for dinner but are tired after a long day (you know those days! 😉 ), this meal comes together in just fifteen minutes and is packed with flavor.

Piccata is a light and lemony sauce with a sprinkling of lovely green capers. Though usually served over chicken as I do in my Easy Gluten Free Chicken Piccata, or sometimes veal, I think it’s time to update that tradition as it’s absolutely amazing over fish too. 

It’s one of my easy fish recipes and one of the most popular recipes on the blog.

Cod is a meaty white fish that beautifully absorbs the flavors of the piccata sauce. Best of all it’s one of the less expensive fishes that you can buy, especially among those that you can find wild caught.

I generally recommend buying wild caught fish because of the many problems associated with farmed fish. If you can’t find fresh wild caught cod, a frozen wild cod is fine too.

For this recipe, I used frozen wild caught Alaskan Pacific Cod from Copper River Seafoods. It’s vacuum sealed in 2-3 portions totaling 12 ounces. If you can’t find it at your supermarket, you can buy it from their online store.

I like to keep several packages of cod in my freezer. When I know that my upcoming day will be a busy one, I just take the cod out of the freezer to thaw overnight in the fridge.

The next day I’m all set, knowing that my evening meal will only take 15 minutes. How easy is that?

Ready to make wild cod piccata?

First, there is one more important thing you should know when cooking your cod so we get this recipe just right.

How do I know when my cod is done?

We’ll cook our fish on a medium-high heat, quick and fast. It goes from almost done to perfectly cooked very quickly. (If it begins to ooze, it’s cooked through and should be removed from the heat immediately.)

Here’s a doneness test: when you see the fish begin to look opaque, slide a pairing knife through one of the seams in the flesh and pry it back to see if it’s lost its transparency.

There should still be some juice, but it will be mostly opaque and flake. The fish will continue to cook even after it’s removed from the heat. By the time you’re ready to serve your cod it will be cooked through and ready for your piccata sauce.

Ingredients 

• Wild cod: I have frozen Pacific wild cod. If fresh is available, look for firm fillets with a clean smell. 
• Salt and Bob’s Red Mill GF All Purpose Baking Flour mixture for dredging: Gluten free all purpose flour has the best texture for this recipe, go with your favorite brand.
• Butter and extra-virgin olive oil: Butter adds rich flavor, while oil prevents the butter from burning at higher temperatures while sautéing. You can go with whichever oil you prefer.

For piccata sauce:

• Gluten free chicken broth: This is the base of the sauce.
• Lemons: Juice from about 2 lemons for bright, citrusy flavor. Bottled lemon juice can be used as a substitute if you don’t have fresh lemons. 
• Brined capers: These small, tangy, pickled flower buds add a unique briny flavor that’s especially delightful when combined with lemon and butter.
• More butter to whisk into the sauce, and fresh parsley for garnish.

Instructions

*Free printable recipe card is available at the end of the post.

To cook the fish, we’ll be dredging it in a mixture of flour and salt first (use your favorite paleo or gluten free flour!), and then cooking it in a little oil and butter until golden.

I recommend using extra-virgin olive oil (EVOO) to cook your fish. Just keep it under the smoke point which is the point where oil starts to smoke and burn.

You’re not deep frying here. You just want it to be a little crispy on the outside and still juicy on the inside. My kids loved the fact that the fish was breaded. It reminded them of fish and chips.

For piccata sauce

Transfer the fish to a plate and keep warm while you make your piccata sauce. This will only take minutes. Fresh squeezed lemons, chicken broth, and a quarter cup of capers make for a classic tangy piccata sauce.

Finally, add butter to your sauce and whisk vigorously and simmer. Serve with your fish garnished with parsley.

Serving suggestions

Cod Piccata pairs well with a variety of vegetable and salad dishes such as Sautéed broccoli With Garlic, or crispy Gluten Free Baked Zucchini Chips or a delicious Massaged Kale Salad. Rice, pasta, or mashed potatoes are also classic options. 

Fluffy Southern Spoon Bread or some crusty Gluten Free Quick Garlic Bread can also complement the meal.

Finish the dinner with a choice from my tasty gluten-free dessert collection. Whether it’s the Italian pastry Gluten Free Pizza Fritta (Zeppole) Fried Dough or simple creamy Lemon Posset, these desserts add that extra bit of sweetness to leave everyone happy.

Pro tips and recipe notes

• You can substitute cod with other white fish such as tilapia, haddock, or flounder. Choose a fish with a mild flavor and firm texture that can hold up to cooking.
• For a crispy texture, dredging the cod fillets in flour helps to create a light crust when pan-frying. Be sure to use a hot, oiled pan and avoid overcrowding the pan.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, do so gently in a pan over low heat to avoid drying out the fish.

Even if you’re not usually a fish fan, this dish might make you change your mind. It’s quick and easy to prepare and the delicious sauce makes sure it doesn’t have an overly fishy taste.

I love how delightfully fresh and delectable the cod is when paired with this sauce. It’s a nutritious and fun meal in minutes. Enjoy!

And if you make this recipe, share your snap on Instagram and tag @glutenfreehomestead. I always love seeing your photos.

Love fish? Try these recipes

Jambalaya – Jambalaya is a wonderful choice for a party when you need to feed a lot of people or just when you need an extra boost of fun to start your week.

Gluten Free Salmon Cakes (Paleo, Low-carb, and Keto) – With the perfect balance of crispy on the outside, moist on the inside these salmon cakes are delicious.

10 Minute Wild Shrimp With Paleo Coconut Sauce – A mix of pepper and pungent paprika gives this dish a lovely, subtly spicy taste. It takes just ten minutes from stove top to plate, and is super delicious and super good for you.

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4.41 from 15 votes

15 Minute Wild Cod Piccata Recipe

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Wild cod piccata is a delicious light fish dinner with a healthy lemon sauce.

Course Dinner

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2

Calories 366kcal

Author Barbara Bianchi

Ingredients

• 12 ounces Wild Cod
• ½ teaspoon salt
• 1/3 cup Bob’s Red Mill GF All Purpose Baking Flour
• 4 tablespoons butter divided
• 3 tablespoons extra-virgin olive oil

For piccata sauce:

• ⅓ cup fresh lemon juice from about 2 lemons
• ½ cup gluten free chicken broth homemade or store bought
• ¼ cup drained capers rinsed
• 2 tablespoons fresh parsley chopped

Instructions

• Rinse the fish in cold water and pat dry.
  12 ounces Wild Cod
• Stir salt and flour together in a shallow dish. Dredge fish in flour mixture and shake off excess.
  ½ teaspoon salt, 1/3 cup Bob’s Red Mill GF All Purpose Baking Flour
• Melt 2 tablespoons of the butter with the 3 tablespoons of olive oil in a skillet. When butter and oil start to sizzle, add fish and cook for 3 minutes on each side. Remove and transfer to a plate.
• For piccata sauce: Add the lemon juice, broth and capers to the same pan. Bring to boil, scraping up brown bits from the pan for extra flavor. Add remaining 2 tablespoons of butter to sauce and whisk vigorously. Simmer for 4 minutes.
  ⅓ cup fresh lemon juice, ½ cup gluten free chicken broth, ¼ cup drained capers, 2 tablespoons fresh parsley
• Pour sauce over fish and garnish with parsley.

Notes

• How to know when cod is done:

We'll cook our fish on a medium-high heat, quick and fast. It goes from almost done to perfectly cooked very quickly. (If it begins to ooze, it's cooked through and should be removed from the heat immediately.)

Here's a doneness test: when you see the fish begin to look opaque, slide a pairing knife through one of the seams in the flesh and pry it back to see if it's lost its transparency.

There should still be some juice, but it will be mostly opaque and flake. The fish will continue to cook even after it’s removed from the heat. By the time you're ready to serve your cod it will be cooked through and ready for your piccata sauce.

• You can substitute cod with other white fish such as tilapia, haddock, or flounder. Choose a fish with a mild flavor and firm texture that can hold up to cooking.
• For a crispy texture, dredging the cod fillets in flour helps to create a light crust when pan-frying. Be sure to use a hot, oiled pan and avoid overcrowding the pan.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, do so gently in a pan over low heat to avoid drying out the fish.

Nutrition

Calories: 366kcal | Carbohydrates: 2.3g

did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.