Cod Piccata
Ingredients
The fish
-
5
pieces
small cod fillets
The coating
-
½
cup
almond flour
-
½
teaspoon
salt
-
¼
teaspoon
pepper
-
2
tablespoons
butter (divided)
The sauce
-
1
small
shallot, diced
-
5
cloves
garlic, minced
-
1
cup
chicken stock
-
2
pieces
lemons (juice)
-
⅓
cup
capers, drained
-
to taste
none
fresh parsley (for garnish)
Instructions
- Prepare the cod by washing and drying each fillet completely.
- Heat 1 tablespoon of butter in a large skillet over medium-high heat.
- Mix almond flour, salt, and pepper in a long bowl or plate, then dredge each piece of cod on both sides.
- Add the cod to the skillet and cook for 2-3 minutes per side, longer for thicker pieces.
- Once cooked, place the cod fillets on a clean plate.
- Add the remaining tablespoon of butter to the pan, along with shallot and garlic, and cook for 1 minute.
- Add chicken stock, lemon juice, and capers, and cook on medium-high heat for 5 minutes until the sauce has reduced.
- Return the cod filets to the skillet, reduce the heat to medium, and spoon the sauce over each filet. Heat through for a few minutes before serving.
- Garnish with fresh parsley.
Nutrition Facts (estimated)
Servings
5
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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