One pot Cod Piccata is a delicious flaky white fish recipe. Inspired by Italian Chicken Piccata, the fish is cooked with a light lemon butter sauce with capers. Full of fresh flavors and perfect for a healthy spring or summer dinner idea.
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
This fish and sauce would be great served on top of pasta, with rice, or even just vegetables.Add a twist by adding some olives along with the capers, or even some chopped prosciutto along with the onion.