Cod Fish Piccata is delicious in lemon juice, garlic, and caper sauce. Elegant enough for a celebration but easy enough for a weeknight.
Ingredient
– 1 pound cod fillet– 1/2 cup all-purpose flour– 1/2 teaspoon kosher salt– 1/2 teaspoon black pepper– 3 tablespoons salted butter divided– 1 tablespoon olive oil– 1 small shallot minced– 3 cloves garlic minced– 1 cup chicken broth– juice of 1 lemon– 1/4 cup drained caper– fresh chopped parsley garnish
Introduction
Pat cod fillets dry with paper towels. In a large basin, mix all-purpose flour, salt, and pepper. Dredge cod fillets on both sides in flour. Place on a platter.
Step 1
Over medium-high heat, melt 1 tablespoon of butter and olive oil in a large sauté pan.
Step 2
Without stirring, fry cod in the heated skillet for 4 minutes on one side until golden brown. Flip the cod carefully and cook for 2–3 minutes more. Remove pan-fried fillets to plates. Set aside.
Step 3
In the same frying pan, add minced shallots and garlic and another tablespoon of butter to make the pan sauce. Cook 30–60 seconds until aromatic. Try not to burn garlic.
Step 4
Add chicken broth, lemon juice, and capers, scraping off any browned remains. Cook until the sauce reduces, about two minutes.
Step 5
Make the sauce silky smooth with the remaining tablespoon of butter. Taste and season as needed.
Step 6
Back in the skillet, spread butter sauce over cod filets. Add chopped fresh parsley. Add lemon slices if desired.