Bacalao a la piccata

Ingredientes

• 1 pound cod filets
• 1/2 cup flour
• 3 Tablespoons butter (unsalted, divided)
• 1 Tablespoon olive oil
• 4 cloves garlic (thinly sliced)
• 1/3 cup dry white wine
• 1 cup chicken broth (low-sodium, divided)
• 1 teaspoon cornstarch
• 3 Tablespoons fresh lemon juice
• 3 Tablespoons capers (drained)
• 2 Tablespoons flat-leaf parsley (minced)
• Kosher salt and pepper

Preparación

1. 1

   Pat the 1 pound cod filets dry and season both sides of all pieces with a pinch of salt and pepper.

2. 2

   Add the ½ cup flour to a shallow dish; dredge the cod in the flour to evenly coat. Shake off excess.

3. 3

   Heat 1 TBSP butter and 1 Tablespoon olive oil in a large nonstick pan or skillet over medium-high heat.

4. 4

   Sear the fillets in the pan until cooked through (approximately 3-4 minutes per side) then set aside on a platter lightly tented with foil. Do not crowd the cod fillets in the pan. Work in batches, using a bit more olive oil and butter as required for each batch.

5. 5

   Reduce the heat to medium and melt 1 TBSP of the butter in the pan. Add the 4 cloves garlic and cook until golden, about 30 seconds. Add the ⅓ cup dry white wine, 3 Tablespoons fresh lemon juice and ¾ cup broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes, scraping any browned bits from the bottom of the skillet.

6. 6

   Whisk 1 teaspoon cornstarch together with the reserved ¼ cup broth. Pour the mixture into the pan and cook for 1 minute or until slightly thickened. Remove from heat.

7. 7

   Whisk in the remaining 1 TBSP butter, 3 Tablespoons capers and 2 Tablespoons flat-leaf parsley. Season with salt and pepper. Place the cod fillets back into the pan, gently turning each fillet to evenly coat in the sauce.

8. 8

   Serve immediately over rice, pasta or vegetables.