Go fancy for dinner! This cod piccata recipe will make you feel like a five-star chef – and it’s an indulgence that is actually good for you too!
Light Cod Piccata Recipe
There are so many contrasting textures at play in this delightful recipe. First, you have the crispy almond flour coating. Underneath is a perfectly-cooked flaky cod fillet. It all sits on top of a bright and creamy caper sauce! This is the best fish piccata recipe out there!
Cod is one of my favorite types of fish to cook. It has such a mild flavor that I am able to use it in a bunch of different recipes. Piccata has to be one of my favorites though!
Piccata is basically any type of meat that is dredged in flour, fried, and served with a lemon and capers sauce. I took a traditional piccata and made it low in carbs and high in protein and nutrients.
You are going to love it!
There are basically just a few parts to this recipe – the fish, the coating, and the sauce. I used ingredients that are easy to find in the grocery store.
Here’s a bit more about what I used:
- Cod fillets: Adjust how much fish you cook based on how many people you will be serving. This recipe calls for 5 small fillets. You can really use any white fish fillet that you want, though.
- Almond flour: Almond flour provides gluten-free breading for the outside of the cod. Use 1/2 a cup for all 5 fish fillets.
- Salt: Always use a bit of salt to enhance all the other flavors – a pinch (or 1/2 a teaspoon) is all you need.
- Pepper: If you want the breading to have more flavor, add more pepper. I used 1/4 a teaspoon.
- Butter: You’ll use two tablespoons of butter to cook the fish and saute the garlic, so divide it out before you begin. It’s best to use unsalted butter since the breading and the sauce are salty enough.
- Shallot: Use one small shallot, which is a variety of onions. If you don’t have a shallot, you can replace it with 1/4 cup of white or yellow onions.
- Garlic: Garlic is what really enhances the flavor of the sauce. Mince 5 cloves or use 5 teaspoons of pre-minced garlic.
- Chicken stock: For the sauce, use 1 cup of chicken stock or chicken broth.
- Lemon juice: Fresh lemon juice will make a huge difference in this sauce, so use the juice from 2 lemons. I like to also top with extra lemon slices, too.
- Capers: You will almost always find capers in piccata. Drain and add 1/3 a cup, which is about the same amount as a 3.5-ounce jar. Sub green olives if you’re in a pinch!
- Parsley: Chop up fresh parsley and add it on top as a garnish.
Kitchen Tools Required
You only need a few basic kitchen tools to make this simple (yet elegant) piccata recipe.
Gather the following items before you begin:
- Large skillet
- Large bowl
- Wooden spoon
For measuring, you will need the following sized cups and spoons: 1 cup, 1/2 cup, 1/3 cup, 1 tablespoon, 1/2 teaspoon, and 1/4 teaspoon.
How To Make Cod Piccata
This cod piccata recipe is so simple! Here’s how. First, wash and prep the fish fillets. Dry them completely and set them aside.
In a large skillet, heat a tablespoon of butter or olive oil over medium-high heat.
Add the cod to the skillet and cook for 2-3 minutes per side. You might have to cook them longer if you have thicker pieces.
Once they are cooked on both sides, place cod fillets on a clean plate.
Add the remaining tablespoon of butter to the pan, along with shallot and garlic. Cook for 1 minute.
Add in stock, lemon juice, and capers, and let cook for medium-high heat for 5 minutes until the sauce has reduced.
Add cod filets back into the skillet, reduce heat to medium, and spoon capers and sauce over top of each filet. Let heat through with sauce for a few minutes before serving.
Garnish with fresh parsley.
Below are some common questions people have about how to make cod piccata. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
Can I make this with a different type of fish?
Yes, you can make piccata with any type of fish that you like. In fact, I have even seen chicken piccata before. I imagine that tilapia would be delicious. Always remember that when you use a thicker fillet, you will need to increase the cooking time.
Is almond meal the same thing as almond flour?
No, almond meal is not the same thing as almond flour. Almond meal is made by grinding up almonds – including the skin. It is often grainier than almond flour. If you want the fish to have smooth breading, I suggest using almond flour.
What tastes good with cod?
Since cod is such a light fish, the piccata sauce is what stands out in this recipe. I suggest serving something light with it. Fresh watermelon salad with feta cheese is fantastic because it adds contrasting sweet notes and still ties in the savory flavors too.
Or, keep things really light and serve a simple broccoli salad on the side. It’s popular and has mild flavors that go with almost anything you make.
Is cod fish healthy?
Yes, cod fish is very good for you! Even though it might not have as many omega-3 fatty acids as salmon, it is still full of lean protein, vitamins, and minerals. In fact, it is really high in both vitamins A and D.
Is this recipe keto-friendly?
Yes, this cod piccata recipe is keto-friendly. I used almond flour instead of high-carb wheat flour. It is a sugar-free recipe that fits on a low-carb or high-protein diet.
Store leftover cod piccata in an airtight container, like a resealable pyrex dish, in the refrigerator for up to 3 days.
If you liked this recipe, you’ll want to try these!
Here are some more of my favorite seafood recipes to make. Enjoy!
- Easy Tuna Cake Sliders
- Mediterranean Salmon Foil Packets
- Cajun Parmesan Salmon
- Healthy Crab Cakes Benedict
- Easy One Pan Salmon Dinner
Recipe by Erin Morrissey and Photos by The Mindful Hapa
- 5 small cod fillets
- 1/2 cup almond flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp butter (divided)
- 1 small shallot, diced
- 5 cloves garlic, minced
- 1 cup chicken stock
- juice of 2 lemons
- 1/3 cup capers, drained
- fresh parsley
- Prepare cod by washing and drying each filet completely.
- In a large skillet, heat 1 tbsp butter over medium-high heat.
- In a long bowl or plate, mix together almond flour, salt, and pepper. Dredge each piece of cod on both sides.
- Add cod to skillet and cook for 2-3 minutes per side (longer for thicker pieces).
- Once cooked on both sides, place cod filets on a clean plate.
- Add remaining tbsp of butter to pan, along with shallot and garlic. Cook for 1 minute.
- Add in stock, lemon juice, and capers, and let cook for medium-high heat for 5 minutes until sauce has reduced.
- Add cod filets back into skillet, reduce heat to medium, and spoon capers and sauce over top of each filet. Let heat through with sauce for a few minutes before serving.
- Garnish with fresh parsley.
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