Cod Piccata
Ingredients
The fish and coating
-
1½
pounds
cod
-
½
cup
blanched almond flour
-
½
teaspoon
celtic sea salt
-
½
teaspoon
all purpose chef's shake
The cooking oils
-
5
tablespoons
olive oil
-
5
tablespoons
grapeseed oil or butter
The sauce
-
1
cup
chicken stock or Kettle & Fire Bone Broth
-
¼
cup
lemon juice
-
¼
cup
brined capers
-
¼
cup
fresh chopped parsley
Instructions
- Cut the cod into 6 pieces.
- Mix together the almond flour, sea salt, and chef's shake.
- Rinse the cod pieces in water, then dredge thoroughly in the flour mixture.
- Heat olive oil and 2 tablespoons of grapeseed oil in a skillet on medium-high heat; add half of the cod pieces and brown well, about 3 minutes per side.
- Transfer the browned cod to a plate and repeat with the remaining cod.
- Place the plate of cod in a warm oven while preparing the sauce.
- Add chicken stock, lemon juice, and capers to the skillet and loosen the browned bits to incorporate them into the sauce.
- Reduce the sauce by half, then whisk in the remaining 3 tablespoons of grapeseed oil.
- Plate the cod, pour the sauce over it, and sprinkle with parsley.
- Serve.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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