Cod Piccata
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Cook time: 
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Serves: 4
A classic cod recipe with capers, parsley, lemon and white wine.
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. To serve, divide the cod onto plates, drizzle with the sauce, and sprinkle with parsley.

Kristen Barkley
Kristen Barkley
Kristen is a happily married mom to four beautiful and active children and is the co-founder of Marpé Wellness. She has a BBA in Marketing from the University of Houston and completed extensive coursework in the areas of nutrition and fitness. She is excited to be putting her education to use in an industry that she is passionate about where she can help others live a healthier and happier life.

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