Easy Cod Picatta Recipe

lemon caper butter cod piccata served over riceCod Picatta is the perfect meal to make for a quick, easy, healthy AND flavorful dinner. I even throw it together for lunch sometimes if I’m eating at home.

Sometimes pan-frying cod makes the fillets fall apart, but I’ve found that cooking it over a higher temperature, and covering the pan at the very end of cooking to to steam it for a few minutes keeps the fish fillets intact yet VERY moist.

I used to only use cod when making fish tacos because of the mild flavor and sturdy texture needed for pan frying. But after cutting up the cod into nice shapes for taco filling, I’d I always end up with leftovers. Those pieces morphed into my Cod Picatta. But, I grew such a love for what I could make out of the oddly-shaped fish discard, it’s become one of the first savory dishes I’m sharing on The Food Quest.

Yield: 2 servings

Cod Picatta

lemon caper butter cod piccata served over rice

Lemons, capers, garlic, shallots and white wine come together quickly to add a punch of flavors the delicate Cod. An easy, one pan meal ready in minutes.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • ½ - ¾ lb white fish fillets, preferably cod – washed and patted very dry with a papertowel
  • ½ cup all purpose flour
  • ¼ tsp salt
  • Pepper to taste
  • 3 tbsp dried parsley
  • 1 tsp olive oil
  • 5 tbsp butter
  • 1 tbsp shallots, chopped
  • 2 garlic cloves, minced
  • 1 lemon
  • ½ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc (chicken broth can be substituted to keep dish alcohol-free)
  • 2 tbsp capers, with some of the brine

Instructions

  1. In a bowl whisk together flour, salt, pepper and 2 tbsp of the dried parsley.
  2. Dredge each fish filet in flour mixture one at a time. Set aside to prepare sauté pan.
  3. In a large sauté pan over medium-high heat add olive oil and 3 tbsp of the butter. When the butter begins to foam, add garlic and shallots, sautéing until fragrant and translucent – about 1 minute.
  4. Add the floured-fish fillets.
  5. After 2 minutes, add remaining 1 tbsp of dried parsley and drizzle fresh-squeezed lemon juice over fish.
  6. When fish begin to brown, about 1-2 minutes after lemon juice is added, flip the filets and add remaining 2 tbsp of butter.
  7. Once butter is melted, add wine and capers. Immediately lower heat to medium and cover with tight-fitted lid for 2-5 minutes more.
  8. The fish is done when the thickest portion easily flakes when touched with the tines of a fork.

Notes

If you prefer a thicker batter to make the fish taste more “fried,” you will need to add one more step to the above recipe, before you flour the fish:

In a bowl, whisk one egg with a splash of milk. Dredge the
fish in egg before dipping it in flour. Refrigerate for ~15 minutes before
pan-frying.



© Caitlin
Cuisine: Seafood / Category: Recipes
I typically serve the cod over rice with steamed spinach and extra lemon wedges. Sometimes I add additional roasted garlic cloves before serving. Cod Picatta, or any Picatta, is also excellent served over egg noodles.

Seafood lover? Check out more of my seafood experiences.

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