Cod Piccata Recipe

Name: Cod Piccata
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3
Ingredients: 1 1/2 pounds cod filets in serving size pieces, see note; Salt and pepper, to taste; 4 teaspoons plain flour, divided use; 4 Tablespoons unsalted butter, divided use; 1 large lemon, half thinly sliced, half reserved; 2 Tablespoons thinly sliced shallot; 3 Tablespoons capers, rinsed and drained; 1/4 cup dry white wine; 3/4 cup low-sodium chicken broth; 2 Tablespoons fresh minced parsley

Cook Time: 15 minutes

Ingredients (for 3 servings)

1 1/2 pounds cod filets, cut into serving-sized pieces
Salt and pepper, to taste
4 teaspoons all-purpose flour, divided
4 tablespoons unsalted butter, divided
1 large lemon (half thinly sliced, half reserved)
2 tablespoons thinly sliced shallot
3 tablespoons capers, rinsed and drained
1/4 cup dry white wine
3/4 cup low-sodium chicken broth
2 tablespoons minced fresh parsley, plus extra sprigs for garnish (optional)

Directions

Start by patting the cod filets dry with paper towels and lightly seasoning both sides with salt and pepper. Dust one side of the filets with a small amount of flour (about a scant teaspoon).
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Once the butter stops bubbling, place the cod filets, floured side down, into the pan. Cook undisturbed for about 3 minutes, or until the filets turn light brown. Flip the filets to the other side, then carefully remove them from the skillet and set them aside to keep warm.
In the same skillet, add the lemon slices and cook them for 2 to 3 minutes, turning them to ensure they cook evenly. Next, add the sliced shallots and capers and cook for another minute.
Pour in the white wine and cook for 1 minute, scraping up any browned bits from the bottom of the skillet. Stir in the chicken broth, chopped parsley, and squeeze the juice from the reserved half of the lemon into the pan. Let the sauce cook for 4 minutes.
Return the cod filets to the skillet, floured side up. Continue cooking in the sauce until an instant-read thermometer inserted into the center of the filets reads 145F (63C). Once done, remove the filets and place them on a serving plate, floured side up, and keep warm.
Remove about 1/4 cup of the liquid from the skillet and allow it to cool slightly. Add the remaining 2 tablespoons of butter to the skillet, stirring until melted. Whisk the cooled liquid and the remaining flour together to create a smooth slurry. Stir the slurry into the skillet and cook until the sauce thickens and becomes bubbly.
Pour the thickened sauce over the cod filets, then garnish with extra parsley sprigs if desired. Serve warm.

Nutrition Facts (per serving)

Calories: 517
Total Fat: 19g (24% DV)
Saturated Fat: 10g (51% DV)
Cholesterol: 165mg (55% DV)
Sodium: 505mg (22% DV)
Total Carbohydrate: 35g (13% DV)
Dietary Fiber: 8g (29% DV)
Total Sugars: 12g
Protein: 57g (114% DV)
Vitamin C: 148mg (164% DV)
Calcium: 116mg (9% DV)
Iron: 3mg (18% DV)
Potassium: 1092mg (23% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Origins of Cod Piccata

Cod Piccata is a modern adaptation of the classic Italian dish traditionally made with veal or chicken. The term "piccata" comes from the Italian word piccato, meaning "pounded" or "larded," and refers to meat or fish cooked in a light, tangy sauce of lemon, butter, and capers. While veal piccata has roots in northern Italy, the cod variation emerged as a seafood-friendly alternative, particularly appealing in coastal regions where fresh cod is abundant.

Regional Variations

In Italy, piccata is usually associated with central and northern regions, such as Lombardy and Veneto, where lemon and butter sauces are favored. When cod is used, Mediterranean and North Atlantic coastal regions have their own twists, sometimes adding white wine, garlic, or fresh herbs to enhance local flavors. In the United States, Cod Piccata is especially popular in New England, where cod is a staple fish, and recipes often incorporate light, flaky textures with a bright, citrus-forward sauce.

Differences from Similar Dishes

Unlike other lemon-butter seafood recipes, Cod Piccata is distinguished by its signature use of capers, which provide a slightly briny contrast to the rich butter and lemon. Unlike generic pan-seared cod or lemon-baked cod, the piccata technique focuses on quickly browning the fish on one side and finishing it in a shallow, emulsified sauce. Compared to Chicken Piccata, the cod version is lighter, cooks faster, and emphasizes delicate fish flavors over the heartier taste of poultry.

Where Its Typically Served

Cod Piccata is most commonly served as a main course in both casual and fine dining settings. In Italian restaurants, it often appears alongside risotto, polenta, or a simple pasta aglio e olio. At home, it is frequently paired with roasted vegetables or a crisp green salad. Its elegant yet simple presentation makes it a popular choice for dinner parties, weekend lunches, and holiday seafood menus.

Interesting Facts

Despite its Italian origins, Cod Piccata has become a staple in American coastal cuisine due to the accessibility of fresh cod.
The capers in the sauce were originally used in Italian cooking to preserve flavors and add punch without overpowering the main protein.
The technique of browning the fish on one side before finishing it in the sauce ensures a moist texture while creating a light golden crust.
Cod Piccata is celebrated for its versatility; it can be made with various white fish such as halibut, sole, or haddock while maintaining the essential flavor profile.
Pairing it with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc, highlights the lemony, buttery notes of the dish.

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FAQ about Cod Piccata Recipe

Leftover Cod Piccata can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a skillet over low heat to avoid overcooking the fish. You can also microwave it in short intervals, checking for doneness. The sauce may separate upon reheating, but stirring it back together should help.

It is not recommended to freeze Cod Piccata, as the texture of the fish may become mushy once thawed. If you decide to freeze it, it is best to separate the fish from the sauce. Thaw in the refrigerator and reheat gently.

Yes, you can substitute cod with other firm white fish like haddock, halibut, or tilapia. Just ensure the cooking time is adjusted based on the thickness of the fish.

If you don’t have dry white wine, you can substitute with chicken broth, lemon juice, or a mixture of white grape juice with a splash of vinegar. These will provide a similar tangy, acidic flavor.

Yes, to make this recipe gluten-free, you can substitute regular flour with gluten-free all-purpose flour or a cornstarch slurry. Make sure to check that all other ingredients, like the broth and wine, are gluten-free.

Cod Piccata pairs well with a variety of side dishes such as roasted vegetables, mashed potatoes, rice pilaf, or a simple salad. You can also serve it with pasta or a light couscous for a complete meal.

Yes, you can use frozen cod. Just be sure to thaw it completely in the refrigerator before cooking. Pat it dry with paper towels to remove excess moisture before seasoning and cooking.

The cod is done when it reaches an internal temperature of 145°F (63°C) on an instant-read thermometer. The fish should also flake easily with a fork. Be careful not to overcook, as this can cause the fish to become dry.

Comments

Anthony Nguyen

09/17/2022 04:27:17 AM

I was pleasantly surprised by how easy this recipe was to follow! The dish turned out great, even though I opted to skip the shallots, and it was still tasty.

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