Cod 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.
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. 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 theCod Picatta
Ingredients
Instructions
Notes
fish in egg before dipping it in flour. Refrigerate for ~15 minutes before
pan-frying.
Seafood lover? Check out more of my seafood experiences.