Can I use another type of fish besides cod?

Absolutely! Any flaky white fish works well in this recipe—think haddock, grouper, tilapia, or even thin fillets of halibut. Just be sure to adjust searing time based on thickness, as some fish cooks faster.

Is there a way to make this dish dairy-free?

Yes; replace the butter with your favorite vegan butter or use an extra drizzle of olive oil. Keep in mind that the sauce may be a bit less creamy, but you’ll still get loads of flavor.

Can I make Cod Piccata without wine?

Definitely. Just add more chicken stock in place of wine and finish the sauce with a splash of white wine vinegar or a bit more fresh lemon juice for that hit of acidity.

What’s the best way to keep the fish from falling apart?

Handle the fillets gently when turning, using a wide spatula. Make sure your pan is hot enough that the fish releases easily; if it sticks, give it another minute. And don’t overcrowd—this ensures lovely browning and fewer broken pieces.

Cod Piccata Recipe

Description

This Cod Piccata is a flavorful main course featuring tender cod fillets seared to perfection and finished with a bright, tangy sauce of capers, lemon, white wine, and parsley. It’s a lighter alternative to traditional piccata, offering a restaurant-quality dish that comes together quickly, making it perfect for a weeknight dinner or special occasion.

Ingredients

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For the Cod

1.5 pounds (680g) cod fillets (trimmed to about 6-8 inch long pieces)
1 teaspoon Diamond Crystal Kosher salt
1/4 teaspoon pepper
3/4 cup (97g) flour (will not need all of it, for dredging)

For Searing

1/4 cup (60g) olive oil (divided, plus more as needed)
5 tablespoons (70g) unsalted butter (cubed, divided)

For the Piccata Sauce

4 cloves garlic (sliced)
3 tablespoons (27g) capers (rinsed)
3 ounces (85g) dry white wine
1 cup (240g) low-sodium chicken stock
2 large lemons (8 slices + remaining cut into wedges)
3 tablespoons minced flat-leaf Italian parsley

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Instructions

Preheat Oven & Prepare Cod: Preheat your oven to 325°F (165°C) and set a rack to the middle position. Cut any large cod fillets into approximately 6-8 inch long pieces. Pat each fillet dry with paper towels and season both sides generously with salt and pepper.
Dredge the Cod: Place the flour in a shallow dish. Dredge each cod fillet in the flour, coating all sides evenly, and set aside on parchment paper. Reserve the leftover flour for later use in the sauce.
Sear the Cod: Heat a large nonstick pan over just below medium heat. Add 1 tablespoon of olive oil and a little butter to the pan. Working in batches, sear the cod fillets for about 3-4 minutes per side, until golden and cooked through. Add more olive oil and butter as needed for each batch. Do not overcrowd the pan. Transfer cooked fillets to a platter and lightly tent with foil. Place the platter in the oven and turn the oven off to keep the fish warm.
Sauté Garlic & Capers: Using the same pan, reduce the heat to low and add the sliced garlic along with a little more olive oil. Sauté for 1-2 minutes until the garlic is golden and fragrant, then add the capers and cook for 1 minute longer.
Deglaze & Reduce Sauce: Add dry white wine and chicken stock to the pan, turning the heat to high. Scrape up any browned bits stuck to the bottom of the pan with a wooden spoon. Boil the mixture for 2-3 minutes, reducing by about half. Lower the heat to a simmer and add the lemon slices, allowing to simmer for 2 more minutes.
Emulsify Sauce: Roll the cubed butter in the reserved flour and add to the pan. Stir with a whisk or spoon until the sauce emulsifies and thickens slightly. Adjust seasoning with salt, pepper, and extra lemon juice to taste if needed.
Finish & Serve: Stir in the minced parsley. Remove the cod from the oven, place on serving plates, and pour the sauce evenly over the fillets. Serve immediately with the remaining lemon wedges. Enjoy!

Notes

For best results, use fresh cod fillets and pat them dry thoroughly before seasoning and dredging.
Work in batches to avoid overcrowding the pan; otherwise the cod may steam instead of sear.
Use a high-quality dry white wine for optimal flavor in the sauce.
The sauce can be adjusted to taste by adding more lemon juice or capers as desired.
This dish pairs excellently with simple sides like rice, steamed vegetables, or roasted potatoes.

Nutrition

Serving Size: 1/4 of recipe
Calories: 375
Sugar: 2g
Sodium: 590mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 38g
Cholesterol: 95mg