Potato-Crusted Cod Piccata
Ingredients
The Cod Piccata
-
2
packages
Sea Cuisine Potato & Herb Crusted Cod fillets
-
½
cup
dry white wine
-
2
tablespoons
capers
-
5
tablespoons
butter
-
1
teaspoon
all-purpose flour
-
to taste
salt
-
to taste
freshly ground black pepper
To Serve
-
1
pound
cooked pasta of choice
-
to garnish
fresh parsley
-
optional
lemon wedges
Instructions
- Preheat the oven to 425°F and prepare a baking sheet.
- Arrange the cod fillets on the baking sheet and bake for 22 to 25 minutes until fully cooked.
- While the cod is baking, heat a large skillet over medium-high heat and add the white wine, allowing it to simmer until reduced by half.
- Add the capers and butter to the reduced wine, stirring until the butter melts.
- Stir in the flour, salt, and pepper until well combined, then reduce the heat and let it simmer until thickened, about 5 minutes.
- Add the baked cod fillets to the skillet, spooning the sauce over them, and let simmer for 1 to 2 minutes.
- Serve the cod immediately with the sauce, cooked pasta, parsley, and lemon wedges.
Nutrition Facts (estimated)
Servings
4
Calories
406
Total fat
8g
Total carbohydrates
52g
Total protein
21g
Sodium
338mg
Cholesterol
40mg
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