Easy Cod Piccata Recipe

In a lemon juice, garlic, and caper sauce, this Cod Piccata is bursting with flavor. Fancy enough for a party, but goes together in 30 minutes making it a fantastic weeknight meal option.

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When I say you need to try this Cod Piccata, I mean it. Piccata, in general to me, is an elegant meal, and our version is a knockout… it’s that piccata sauce ya’ll.

Okay, wanna know a secret? I’ll admit it… I’m lazy. Somedays, I just sit around, play with Lily, eat, and do nothing else.

And on these lazy days, well we still gotta eat, right?! So that means Mama gets to pull out one of her simple fish recipes and just work on autopilot.

There is something about that tender flaky fish that makes me swoon. And coming together in about 30 minutes means I get to spend more time with my loved ones, I call that a score in my book.

Bonus points because our picky toddler likes it too! Our version is without white wine, but you can add it to your liking, more on that below!

A delicious meal, this recipe is one I get asked for on repeat. I love serving this for dinner parties too because I get to mingle with my guests and not spend the entire time cooped up in the kitchen.

Cod Piccata is on regular rotation at our house, and once you try it, it will most likely be on yours too, it’s just that good and easy.

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE COD PICCATA:
• FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• CAN I USE ANOTHER FISH?
• CAN I ADD WINE?
• WHAT TO SERVE WITH COD FISH PICCATA RECIPE?
• DO I HAVE TO USE CAPERS?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Easy Cod Piccata Recipe

1. Comes together in about 30 minutes.
2. A twist on the classic chicken piccata recipe, this is a satisfying and light dinner option.
3. Perfect for any weeknight or dinner party.

• Cod fillets 
• All-purpose flour 
• Kosher salt 
• Black pepper 
• Unsalted butter
• Olive oil
• Small shallot
• Garlic
• Chicken broth, or chicken stock
• Lemon juice
• Capers
• Fresh chopped parsley

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1. Pat dry the cod fillets with a paper towel.
2. In a large bowl, mix all-purpose flour, salt, and pepper.
3. Dredge each cod fillet on both sides in the flour mixture. Set aside on a plate.
4. In a large skillet, heat 1 tablespoon of butter and the olive oil over medium high heat in a large sauté pan.
5. Add cod to the hot skillet and cook undisturbed for 4 minutes on one side until golden brown. Carefully flip the cod and cook for an additional 2 to 3 minutes on the other side.
6. Remove the pan-fried fillets to a plate. Set aside.

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7. Make the pan sauce, and add another tablespoon of butter to the same frying pan, along with minced shallots and garlic. Cook for 30 seconds to 1 minute or until fragrant. Be careful not to burn the garlic.
8. Add chicken broth, lemon juice, and capers, and scrape any browned bits off the bottom of the pan.
9. Cook for a couple of minutes or until the sauce has reduced slightly.
10. Stir in the remaining tablespoon of butter until the sauce is silky smooth. Taste and adjust seasoning if necessary.
11. Add cod filets back to the skillet, and spoon the butter sauce over each filet. Sprinkle with fresh parsley. Serve with lemon slices if desired.

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CAN I USE ANOTHER FISH?

Absolutely, you can use a wide variety of fresh fish fillets for this cod fish piccata recipe. I suggest using white fish fillets, some of my favorite varieties other than cod are:

• Trout fillet
• Mahi mahi
• Sea bass
• Snapper
• Grouper
• Halibut
• Haddock
• Flounder

CAN I ADD WINE?

Most definitely, you can add 1/4 cup of dry white wine in step 8, at the same time you add the chicken broth.

Just remember to leave out 1/4 cup of the broth so there is no excess liquid.

I normally don’t add it to ours because our daughter loves it, and I like to be on the safe side.

Even though the sauce is reduced, most of the alcohol will cook out but there still may be trace amounts.

However, if she is not eating it and it’s only adults that consume alcohol, I like to use it to make the white wine sauce.

Some of my favorite white wines to use are:

• Pinot Grigio
• Sauvignon blanc
• Chardonnay

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WHAT TO SERVE WITH COD FISH PICCATA RECIPE?

We like to eat ours over pasta normally.

But it is also very good served over rice or mashed potatoes.

Really you are just looking for a vessel to soak up all that sauce!

Pair it with a light side salad or steamed vegetables like asparagus for a balanced meal.

DO I HAVE TO USE CAPERS?

I highly suggest leaving in the capers.

They give a nice acid and depth of flavor to the dish.

If you don’t have capers or really don’t want to use them, you can try adding chopped green olives.

It will give that brininess to the dish as the capers do.

A squeeze of lemon and/or lemon zest will also help!

ANY ADDITIONS?

Jazz up your Cod Fish Piccata Recipe with these 10 tasty twists:

• Sprinkle curly parsley on top for a fancy pop of green—makes it look like a best seller!
• Drizzle a little heavy cream into the lemony sauce for a richer, silkier vibe.
• Toss in fresh lemon slices at the end for extra zing and a clean plate guarantee.
• Add a splash of dry white wine to the lemon sauce—perfect for dinner parties or date nights.
• Top each piece of cod with a few wild gulf shrimp for a seafood party in your mouth.
• Stir in an extra minute of tablespoons of butter for a super emulsified sauce.
• Serve on a serving platter with a side of crusty bread to soak up that big flavor.
• Garnish with a pinch of zest from fresh lemon juice—hello, savory flavor!
• Sprinkle some toasted almonds over the pan-seared cod for a crunchy surprise.
• Add a handful of spinach to the skillet for a quick weeknight dinner with bonus veggies.

ANY SUBSTITUTIONS?

Switch things up with these 6 ideas for your Cod Fish Piccata Recipe:

• Use medium heat with ghee instead of butter if you’re dodging dairy but still want that flaky cod goodness.
• Swap salted butter with olive oil for a lighter take—still keeps that mild flavor intact!
• Use almond flour mixture instead of all-purpose flour for a free diet-friendly twist.
• Sub white fish fillet (like tilapia or haddock) for fresh cod fillets—any favorite type of fish works!
• Replace chicken broth with veggie broth for a pescatarian-friendly lemony butter sauce.
• Trade capers for chopped green olives if your grocery store is out—same salty kick!

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Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in the microwave or a baking dish covered with foil until warmed through. Do not reheat in the skillet as it may burn.

Freeze for up to 3 months.

Place leftovers in the freezer in a freezer-safe container. To thaw, place the dish in the fridge overnight.

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Our Cod Piccata is that simple, easy recipe you’ve been looking for!

Give it a try and let us know how it comes out in the comments below.

If you’ve tried this COD PICCATA, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!