Ingredients
- 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
Instructions
- 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.
Category: dinner, fish, meal prep, gluten-free, fishMethod: stovetopCuisine: ItalianDiet: Gluten Free