Experience the exquisite flavors of Cod Piccata with this incredibly easy and delicious recipe! Succulent cod fillets are coated in a savory almond flour mixture, pan-seared to golden perfection, and then bathed in a tangy lemon-caper sauce. This dish offers a delightful combination of textures and flavors that will tantalize your taste buds and leave you craving for more. Perfect for both busy weeknights and special occasions, this Cod Piccata recipe is sure to become a favorite in your culinary repertoire.
In our household, the quest for easy yet flavorful recipes led us to discover the magic of Cod Piccata. As seafood enthusiasts, my family and I are always on the lookout for new ways to enjoy our favorite ocean delights. One evening, amidst the hustle and bustle of a busy week, I stumbled upon this recipe while searching for dinner inspiration. With its promise of simplicity and bold flavors, I decided to give it a try. Little did I know that it would soon become a beloved staple on our dinner table. From the first bite, we were hooked! The tender cod, lightly coated in almond flour and perfectly seared, paired beautifully with the zesty lemon-caper sauce. Each mouthful was a burst of freshness and indulgence, transporting us to culinary bliss with every bite. Now, whenever we crave a quick and satisfying meal, Cod Piccata is our go-to choice, bringing joy and satisfaction to our family gatherings and everyday dinners alike.
Why This Recipe Is a Must-Try:
- Enjoy the convenience of a quick and easy-to-follow recipe, perfect for busy weeknights or lazy weekends.
- Elevate your seafood game with tender cod fillets coated in a crispy almond flour crust.
- Delight your senses with the vibrant flavors of the tangy lemon-caper sauce, perfectly complementing the mild sweetness of the cod.
- Impress your family and friends with a restaurant-quality dish that’s simple enough to make at home.
- Versatile and adaptable, allowing for personalization with your favorite herbs and spices.
Ingredients:
- 454 g (1 lb) cod fillets
- 40 g (1/3 cup) almond flour
- 1/2 tsp salt
- 30-45 ml (2-3 tbsp) extra virgin olive oil
- 30 ml (2 tbsp) grapeseed oil, divided
- 180 ml (3/4 cup) chicken stock
- 45 ml (3 tbsp) lemon juice
- 35 g (1/4 cup) capers, drained
- 2 tbsp fresh parsley, chopped
Directions: Step 1: In a shallow bowl, mix the almond flour and salt. Rinse the cod fillets and pat them dry with a paper towel. Dredge the fish in the almond flour mixture until evenly coated. Step 2: Heat enough olive oil to coat the bottom of a large skillet over medium-high heat, along with one tablespoon of grapeseed oil. Working in batches, add the cod fillets and cook for 2-3 minutes per side until golden brown. Remove to a plate and set aside. Step 3: In the same skillet, add the chicken stock, lemon juice, and capers. Scrape any browned bits off the bottom of the skillet and simmer the sauce until it is reduced by almost half. Remove from heat and stir in the remaining tablespoon of grapeseed oil. Step 4: To serve, divide the cooked cod fillets onto plates, drizzle with the lemon-caper sauce, and sprinkle with chopped parsley.
Notes:
- Feel free to substitute other types of white fish for cod, such as halibut or haddock.
- For a gluten-free option, ensure that the chicken stock used is gluten-free certified.
- Customize the dish with your favorite herbs or additional ingredients, such as garlic or shallots, to suit your taste preferences.
