Piccata de bacalhau fresco

Ingredientes

• 1 - 1 1/4 pounds cod filets
• 1/3 cup almond flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter or ghee (divided)
• 1 large shallot (minced)
• 4 cloves garlic (minced)
• 1/3 cup capers (drained)
• 2/3 cup chicken broth
• 1/3 cup fresh lemon juice (about 2 lemons)
• chopped fresh parsley (for garnish)
• lemon slices (for garnish)

Modo de preparo

1. 1

   Rinse cod and pat dry.

2. 2

   Combine almond flour, salt and pepper in a shallow bowl or dish.

3. 3

   Dredge cod filets in the mixture, shaking off any excess flour. Set aside.

4. 4

   Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

5. 5

   Once hot, add the cod and cook until browned on each side, flipping carefully. Transfer cod to a clean dish and set aside.

6. 6

   Add the remaining tablespoon of butter to the skillet. Reduce the heat to medium.

7. 7

   Once melted, add the shallots, garlic and capers. Cook for 1 minute.

8. 8

   Pour in the lemon juice and chicken broth. Stir to combine and bring to a simmer. Cook the sauce for about 5 minutes until reduced. Season with additional salt and pepper to taste.

9. 9

   Gently place the cod back into the skillet and spoon the piccata sauce over top of the filets. Cook for another minute until the cod is warmed through.

10. 10

    Remove from the heat, garnish with fresh parsley and lemon slices before serving.