This Cod Piccata is an amazing Italian inspired recipe using the popular white and flaky fish instead of chicken.
Why You Will Love This Recipe
This one pot Cod Piccata is a great way to cook up a flaky white fish recipe with an easy and light sauce.
Inspired by the popular Italian Chicken Piccata, this recipe cooks the fish in a simple sauce made with lemon, butter, and capers.
Serve it up with rice, pasta, or even just vegetables.
Ingredients
These are the ingredients you need to make Cod Piccata:
- Cod Fillets
- Flour
- Vegetable Oil
- Chicken Stock
- Butter
- Lemon
- Capers
- Red Onion
- Garlic
- Fresh Parsley
- Salt
- Black Pepper
Equipment
This is the equipment you need to make the fish recipe:
- Large Skillet
- Spatula
- Knife
- Cutting Board
- Measuring Spoons
- Measuring Cups
- Paper Towels
- Whisk
Instruction Overview
First dry off your fish and season with salt and pepper.
Lightly coat the fish with flour.
Heat the skillet with the oil and when hot, cook the fish for approximately 2-3 minutes per side.
The fish is done when it is white and opaque in the center, and the temperature is 145F.
Set the cooked fish aside.
In the same skillet cook the onion, and then garlic.
Add the lemon slices and stock and reduce until thicker.
Add the lemon juice and capers.
Reduce heat and whisk in the butter to make a thick sauce.
Remove sauce from the heat and add the parsley.
Season with salt and pepper.
Serve with the fish!
Modifications and Substitutions
You can completely skip the flour if desired to make it gluten free. Just sear the fish in a skillet with a little oil.
Great additions could include adding some olives along with the capers, or adding some chopped prosciutto along with the onion.
Kim’s Tips
The sauce has a darker color due to picking up the bits from the cooked fish. If you want a lighter looking sauce, use a new skillet for the sauce. But you will also be missing out on some of that flavor!
I recommend serving this with more fresh parsley and more lemon wedges to squeeze on top!
FAQs
How do you cook cod so it isn’t rubbery?
The key is to not overcook the fish.
This can be tricky as the exact cooking time will vary slightly with exactly how thick your fish pieces are.
Cook each fish piece to an internal temperature of 145F if you have a thermometer.
What is the difference between scallopini and piccata?
Piccata is a sauce, and scallopini is a cooking method.
Why is my cod rubbery?
It was likely overcooked and became tough.
What wine is best for piccata?
Use a wine on the drier side. Stay away from sweet wine.
Cod Piccata
Equipment
- Measuring Cups
- Measuring spoons
- Knife
Ingredients
- 4 servings cod fillets approximately 4 ounces each
- ½ cup all-purpose flour
- salt
- black pepper
- 3 Tablespoons vegetable oil
- ½ cup red onion chopped (approximately 1/2 medium onion)
- 2 cloves garlic minced
- 2 lemons plus more for serving if desired
- 1 cup chicken stock or broth
- 2 Tablespoons capers drained and rinsed
- 3 Tablespoons unsalted butter chilled
- 2 Tabespoons fresh parsley chopped
Instructions
- Pat the cod dry with paper towels.4 servings cod fillets
- Season both sides of the code with some salt and pepper.salt, black pepper
- Coat the cod in a light coating of flour, shaking off the excess.½ cup all-purpose flour
- Heat a large skillet over medium high heat.
- When hot, add the oil. And when the oil is hot, add the fish to the skillet.(If your skillet is running too hot, turn the heat down some).3 Tablespoons vegetable oil
- Cook for 2-3 minutes until browning. Gently flip the fish over.
- Continue cooking another 2-3 minutes. The fish is done when the center is a white opaque (not clear) and registers 145°F inside.
- Remove fish from heat and set aside.
- Add the onion to the skillet and cook until soft, approximately 2 minutes.½ cup red onion
- Add the garlic and cook until fragrant, about 30 seconds.2 cloves garlic
- Cut one half of one lemon into slices approximately 1/4 inch thick.2 lemons
- Add the stock and lemon slices to the skillet and simmer until reduced and a little thick, approximately 6-7 minutes.1 cup chicken stock
- Add the juice from the remaining 1.5 lemons to the skillet along with the capers.2 lemons, 2 Tablespoons capers
- Reduce heat to low.
- Whisk the butter into the sauce, one tablespoon at a time, until incorporated.3 Tablespoons unsalted butter
- Remove the sauce from the heat and whisk in the fresh parsley.2 Tabespoons fresh parsley
- Season with salt and black pepper.
- Serve the cod with the sauce as desired.
Notes
Nutrition
Cod Recipes
Cod recipes highlighting the popular flaky white fish.
Oh my, this dish looks absolutely delicious and very tasty! The presentation makes this so enticing and tempting! I just love the lemon butter sauce it adds more taste and flavor to this amazing dish! Loved it!
Cod is one of my favorite fish! I love that this recipe is a one pot meal. Perfect for a busy night meal!
I love making an easy, but still delicious recipe and this one is perfect!
Served this tonight over angel hair pasta–loved it!! Doubled the sauce and served with crusty bread for dipping
Sounds amazing! So glad you liked it!
Very good! Served over rice . The sauce was delicious.