Cod Piccata

A lighter version of the classic Italian piccata recipe using cod filets. Dredged in almond flour for a gluten-free spin and pan-fried until flaky and tender.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Rinse cod and pat dry.
2. 2Combine almond flour, salt and pepper in a shallow bowl or dish.
3. 3Dredge cod filets in the mixture, shaking off any excess flour. Set aside.
4. 4Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
5. 5Once hot, add the cod and cook until browned on each side, flipping carefully. Transfer cod to a clean dish and set aside.
6. 6Add the remaining tablespoon of butter to the skillet. Reduce the heat to medium.
7. 7Once melted, add the shallots, garlic and capers. Cook for 1 minute.
8. 8Pour 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. 9Gently 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. 10Remove from the heat, garnish with fresh parsley and lemon slices before serving.