15 Minute Wild Cod Piccata Recipe

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4.41 from 15 votes

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

Course Dinner

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings

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

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