Simple Cod Piccata
This Easy Cod Piccata in a Creamy Picatta Sauce makes a quick 30 minute dinner recipe your family will love. Creamy, a little salty and so tasty!
- 1/2 teaspoon of salt
- 3/4 cup chicken broth
- 2-3 tablespoons extra virgin olive oil
- 1/4 cup capers, drained
- 2 tablespoons of grapeseed oil, divided
- 1 lb cod fillets
- 1/3 cup almond flour
- 3 tablespoons of lemon juice
- 2 tablespoons of fresh parsley, chopped
First, combine almond flour and salt in a shallow bowl. Rinse the fish and dry it with a paper towel. Dip the fish in the almond flour mixture to coat it.
Then, heat enough olive oil to coat the bottom of a large skillet over medium-high heat with a tablespoon of grapeseed oil. Working in batches, add the cod and cook 2-3 minutes on each side to brown it. Transfer to a plate and set aside.
Add the chicken broth, lemon juice and capers to the same pan and scrape the golden bits from the bottom. Simmer to reduce the sauce by almost half. Remove from the heat and stir in the remaining tablespoon of grapeseed oil.
To serve, divide the cod between plates, drizzle with the sauce and sprinkle with parsley. Happy Cooking Time.