Cod Piccata
Cod piccata is a delightful weeknight meal - Made with pan-fried fish fillets and a vibrant lemon caper sauce, it's ready in just 15 minutes.
Serving: 4
Calories: 270kcal
Ingredients
- 4 skinless cod fillets
- 4 tablespoon all purpose flour, for dredging
- 4 tablespoon butter
- 2 tablespoon extra-virgin olive oil
- ½ tablespoon fresh lemon juice
- 60 ml vegetable stock, approx ¼ cup
- 1 tablespoon capers, well washed
- 4 lemon slices
- 1 teaspoon lemon zest
- 1 shallot, finely minced
- a handful of fresh parsley or thyme, chopped
- sea salt and freshly-cracked black pepper, to taste
Instructions
- Season the cod fillets with sea salt and black pepper. Dredge them in flour and shake off the excess.
- In a large frying pan melt half of the butter with the extra-virgin olive oil, over medium-low heat.
- Add the cod fillets to the frying pan and cook for about 2 minutes per side until golden and slightly browned. Remove the fish from the pan and set aside in a warm place.
- Adjust the heat to low. Add lemon juice, vegetable stock, capers, lemon slices and zest and shallot, and scrape well up the brown bits from the pan. Cook until the shallot is softened and translucent.
- Add the remaining butter to the sauce and whisk for about a minute until it has a nice, silky texture.
- Return the fish fillets to the pan, and garnish with parsley. Season with freshly cracked black pepper and serve.
Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!
Nutrition
Calories: 270kcal | Carbohydrates: 7g | Protein: 161g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 417mg | Sodium: 692mg | Potassium: 3753mg | Fiber: 1g | Sugar: 1g | Vitamin A: 745IU | Vitamin C: 11mg | Calcium: 152mg | Iron: 4mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.