This cod piccata is buttery, tender, low-carb, and absolutely delicious! Requires minimal ingredients and cooks in under 20 minutes!
I love to serve this cod piccata with garlic buttery rice and vegetables but feel free to serve it with pasta or creamy mashed potatoes. For more fish recipes, check out this baked Chilean sea bass, fried tilapia, and crab stuffed salmon.
INGREDIENT NOTES
- Cod Fish – Fresh or frozen cod fillets will work for this recipe. If frozen, make sure it’s completely thawed.
- White Wine – I recommend Pinot grigio or any dry white wine that you normally enjoy drinking. Avoid sweet wines. If you don’t consume alcohol, use chicken stock.
- Butter – Salted butter is recommended but if you only have unsalted, make sure to season the sauce with salt.
- Lemon – You’ll need the juice and zest of one lemon. Avoid bottled lemon juice.
TOP TIPS
- Use even-sized cod fillets so they cook evenly.
- Pat dry the cod fillets with a paper towel and remove as much moisture as you can. You want the fillets to be very dry so they get a nice sear when you cook them.
- I recommend searing the cod fillets for 5 minutes on one side and then 1 minute on the opposite side. The side you cook for 5 minutes should only be seasoned with Kosher salt otherwise it can burn.
- Take the fish out of the fridge 20-30 minutes before cooking.
- I cook the cod fillets for about 7 minutes total but if your fillets are thicker, cook for 1-2 minutes extra. Keep in mind that fish cooks very quickly and overcooked fish isn’t tasty.
- If you like your piccata sauce really thick, add more butter and cook for a few extra minutes.
CAN I USE ANOTHER FISH FOR THIS RECIPE?
Yes, of course. Any fish will work for this recipe. You can use salmon, tilapia, halibut, or whatever you have on hand. Keep in mind that cooking time will vary.
STORAGE
If you have leftovers, allow them to cool completely then place them in an air-tight container and refrigerate for up to 3 days. To reheat, place it on a baking sheet and cover it with aluminum foil loosely. Warm in the oven for 10-15 minutes at 300 degrees F.
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Cod Piccata
Ingredients
- 2-3 cod fillets
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- ¼ cup white wine or chicken stock
- 2 tablespoons capers
- 1 lemon juiced and zested
- Kosher salt to taste
- parsley, for garnishing optional
Instructions
- Season the cod fillets generously with Kosher salt on both sides.
- Heat oil in a skillet over high heat. Once the skillet is hot, add the cod fillets, reduce the heat to medium, and cook for 5 minutes.
- Once the 5 minutes are up, flip the fillets over and cook for 1 minute. Remove the cod fillets from the skillet and set them aside.
- Add the capers to the skillet and cook for a few seconds. Add the white wine and lemon juice and cook for 1-2 minutes.
- Add the butter and swirl the pan around, this will help thicken your sauce. Season the sauce with salt and pepper and then place the cod back in the skillet.
- Baste the cod fillets with the lemon butter sauce until the fillets are fully cooked through. This should take 1-2 minutes but don't overcook.
- Check for seasoning, garnish with parsley, and enjoy!
Notes
- Use even-sized cod fillets so they cook evenly.
- Pat dry the cod fillets with a paper towel and remove as much moisture as you can. You want the fillets to be very dry so they get a nice sear when you cook them.
- I recommend searing the cod fillets for 5 minutes on one side and then 1 minute on the opposite side. The side you cook for 5 minutes should only be seasoned with Kosher salt otherwise it can burn.
- Take the fish out of the fridge 20-30 minutes before cooking.
- I cook the cod fillets for about 7 minutes total but if your fillets are thicker, cook for 1-2 minutes extra. Keep in mind that fish cooks very quickly and overcooked fish isn’t tasty.
- If you like your piccata sauce really thick, add more butter and cook for a few extra minutes.
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