Cod Piccata
Author: Kristen Barkley
Prep time:
Cook time:
Total time:
Serves: 4
A classic cod recipe with capers, parsley, lemon and white wine.
Ingredients
- 4- 6 oz. Cod Fillets
- ⅓ c Hazelnut Meal
- ½ t Salt
- 2-3 T Olive Oil
- ½ c Chicken Stock
- 3 T Lemon Juice
- ¼ c Capers, Drained
- 2 T Fresh Parsley, Chopped
- 1 T Grass-fed Butter
- ⅓ c White Wine
Instructions
- Stir the almond flour and salt together in a shallow bowl. Rinse off the fish and pat dry with a paper towel. Dredge the fish in the almond flour mixture to coat.
- Heat enough olive oil to coat the bottom of a large skillet over medium-high heat along with one tablespoon butter working in batches, add the cod and cook for 2-3 minutes per side to brown. Remove to a plate and set aside.
- Add the chicken stock, lemon juice, and capers to the same skillet and scrape any browned bits off the bottom. Simmer to reduce the sauce by almost half. Remove from heat and stir in the remaining tablespoon of olive oil.
- To serve, divide the cod onto plates, drizzle with the sauce, and sprinkle with parsley.
