Cod Piccata

Prep Time:
5 mins

Cook Time:
15 mins

Total Time:
20 mins

Servings:
3

Ingredients

Directions

Pat cod filets dry with paper towels and lightly season both sides with salt and pepper. Use a scant teaspoon of flour to very lightly dust one side of cod filets. See note.

Melt 2 tablespoons butter in a large skillet over medium high heat. When butter stops bubbling, add cod filets, floured side down. Cook undisturbed, until a light brown color develops, about 3 minutes. Keeping the floured side up, carefully remove filets from skillet and keep warm.

Cook lemon slices in the same skillet for 2 to 3 minutes, turning to cook evenly, and add shallots and capers. Cook about 1 minute more.

Stir in white wine; cook about 1 minute, scraping up any browned bits from the bottom of the skillet. Stir in chicken broth and chopped parsley, and squeeze juice of reserved lemon half into the skillet; cook about 4 minutes. 

Gently return filets to the skillet, floured side up. Cook in the sauce until an instant read thermometer inserted in the center reads 145 degrees F (63 degrees C). Remove to a serving plate, floured side up, and keep warm.

Remove about 1/4 cup of liquid from skillet; allow to cool slightly. 

Add remaining 2 tablespoons butter to skillet and stir until melted.

Whisk cooled liquid and remaining flour together to make a smooth slurry. Stir slurry briskly into the skillet, and  cook until sauce is thickened and bubbly. Pour sauce over cod filets, and garnish with parsley sprigs.

Nutrition Facts (per serving)