AuthorMike EgrieCategory, DifficultyIntermediate
Cod Piccata
Yields4 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
 20 oz 4 cod fillets (about 5 ounces each)
  cup whole wheat flour
 3 tbsp unsalted butter, divided
 3 garlic cloves, minced
 ½ cup white cooking wine
 ¼ cup drained and rinsed capers
 2 tbsp fresh lemon juice
For Serving
 1 tbsp chopped fresh parsley
1

Cod: In wide, shallow dish, whisk flour and ¼ teaspoon pepper; dip cod in flour, shaking off excess.

2

In large skillet, heat 1 tablespoon butter over medium-high heat. Add cod; cook 6 minutes or until internal temperature reaches 145°, turning once. Transfer cod to 8-inch square baking dish; cool slightly. Tightly wrap dish with plastic wrap, then foil; freeze up to 2 months.

3

In same skillet, melt remaining 2 tablespoons butter over medium-high heat. Add garlic; cook and stir 30 seconds. Add wine and heat to a simmer; cook 3 minutes or until reduced by half, scraping browned bits from bottom of skillet with wooden spoon. Add capers, lemon juice and ¼ teaspoon pepper; cook and stir 1 minute. Transfer sauce to airtight container; freeze up to 2 months. Makes about ½ cup.

4

For Serving: Preheat oven to 400°. Remove plastic wrap and foil from dish; bake 25 minutes.

5

Preheat broiler to high. Top cod with piccata sauce; broil 5 minutes or until internal temperature of cod reaches 145°. Serve cod sprinkled with parsley over pasta and sautéed spinach.

Ingredients

 20 oz 4 cod fillets (about 5 ounces each)
  cup whole wheat flour
 3 tbsp unsalted butter, divided
 3 garlic cloves, minced
 ½ cup white cooking wine
 ¼ cup drained and rinsed capers
 2 tbsp fresh lemon juice
For Serving
 1 tbsp chopped fresh parsley

Directions

1

Cod: In wide, shallow dish, whisk flour and ¼ teaspoon pepper; dip cod in flour, shaking off excess.

2

In large skillet, heat 1 tablespoon butter over medium-high heat. Add cod; cook 6 minutes or until internal temperature reaches 145°, turning once. Transfer cod to 8-inch square baking dish; cool slightly. Tightly wrap dish with plastic wrap, then foil; freeze up to 2 months.

3

In same skillet, melt remaining 2 tablespoons butter over medium-high heat. Add garlic; cook and stir 30 seconds. Add wine and heat to a simmer; cook 3 minutes or until reduced by half, scraping browned bits from bottom of skillet with wooden spoon. Add capers, lemon juice and ¼ teaspoon pepper; cook and stir 1 minute. Transfer sauce to airtight container; freeze up to 2 months. Makes about ½ cup.

4

For Serving: Preheat oven to 400°. Remove plastic wrap and foil from dish; bake 25 minutes.

5

Preheat broiler to high. Top cod with piccata sauce; broil 5 minutes or until internal temperature of cod reaches 145°. Serve cod sprinkled with parsley over pasta and sautéed spinach.

Cod Piccata
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