In a lemon juice, garlic, and caper sauce, this Cod Fish Piccata is bursting with flavor. Fancy enough for a party, but goes together in 30 minutes making it a fantastic weeknight meal option.
In a large bowl, mix all-purpose flour, salt, and pepper.
Dredge each cod fillet on both sides in the flour mixture. Set aside on a plate.
In a large skillet, heat 1 tablespoon of butter and the olive oil over medium high heat in a large sauté pan.
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.
Remove the pan-fried fillets to a plate. Set aside.
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.
Add chicken broth, lemon juice, and capers, and scrape any browned bits off the bottom of the pan.
Cook for a couple of minutes or until the sauce has reduced slightly.
Stir in the remaining tablespoon of butter until the sauce is silky smooth. Taste and adjust seasoning if necessary.
Add cod filets back to the skillet, and spoon the butter sauce over each filet. Sprinkle with fresh chopped parsley. Serve with lemon slices if desired.
Video
Notes
Use any flakey white fish in place of cod.
Tons of custom options, see my tips above on that.
Add dry white wine if desired.
This freezes well, see my tips above on how to store.