Cod Piccata

Golden and flaky pan-seared cod meets a luxurious lemon caper sauce in this restaurant-style Cod Piccata recipe. It’s a 30-minute one-pan seafood dinner that’s perfect for any night of the week.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Pat the 1 pound cod filets dry and season both sides of all pieces with a pinch of salt and pepper.
2. 2Add the ½ cup flour to a shallow dish; dredge the cod in the flour to evenly coat. Shake off excess.
3. 3Heat 1 TBSP butter and 1 Tablespoon olive oil in a large nonstick pan or skillet over medium-high heat.
4. 4Sear 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. 5Reduce 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. 6Whisk 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. 7Whisk 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. 8Serve immediately over rice, pasta or vegetables.