Cod Piccata with Lemon Caper Sauce (Printable)
Golden pan-seared cod fillets in a zesty lemon butter caper sauce, ready in 30 minutes.
# What You’ll Need:
→ Fish
01 - 4 cod fillets (5 oz each)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1/2 cup all-purpose flour
→ For Searing
05 - 2 tablespoons olive oil
06 - 1 tablespoon unsalted butter
→ Sauce
07 - 3 tablespoons unsalted butter
08 - 2 garlic cloves, minced
09 - 1/3 cup dry white wine or chicken broth
10 - 1/4 cup fresh lemon juice (about 2 lemons)
11 - 1/4 cup capers, drained and rinsed
12 - 1/3 cup low-sodium chicken broth
13 - 2 tablespoons chopped fresh parsley
14 - Lemon slices for garnish
# How To Make:
01 - Pat cod fillets thoroughly dry with paper towels. Season both sides evenly with salt and black pepper.
02 - Lightly coat each fillet in flour, shaking off any excess to ensure a thin, even layer.
03 - In a large skillet over medium-high heat, combine olive oil and 1 tablespoon butter until melted and shimmering.
04 - Place fillets in the hot pan and cook for 2-3 minutes per side until golden brown and just cooked through. Transfer to a plate and cover loosely with foil to keep warm.
05 - Reduce heat to medium. Add remaining 3 tablespoons butter and minced garlic to the skillet. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
06 - Pour in white wine while scraping up any browned bits from the bottom of the pan. Simmer for 1 minute to reduce slightly.
07 - Add lemon juice, drained capers, and chicken broth. Simmer for 2-3 minutes until the sauce reduces and thickens slightly.
08 - Return cod fillets to the skillet, spooning the sauce generously over each piece. Heat through for 1-2 minutes. Garnish with fresh parsley and lemon slices before serving immediately.
# Expert Advice:
01 -
- The entire dish comes together in 30 minutes but tastes like something from a nice Italian restaurant
- That bright lemon caper sauce makes everything it touches taste better
02 -
- Dry your fish thoroughly with paper towels or the flour will get gummy instead of crispy
- Do not overcrowd the pan, cook in batches if needed so the fish sears instead of steams
03 -
- Warm your plates in the oven for a few minutes before serving, the sauce stays fluid longer
- Have all your sauce ingredients measured and ready before you start searing, everything moves fast once the fish hits the pan