This right here is the bomb.com! I can’t tell you how easy this dish was to make. With little to no chopping and/or prep, this meal took me about 35 minutes to make. This version of cod piccata is creamy, tangy, and the citrus kick is the best part! Who doesn’t love lemon on fish? My favorite part about this particular culinary hit is that you can easily switch the cod out for chicken if that is what you prefer! Prepare the chicken the same you will just want to mallet the meat in between parchment paper until thin. The perfect switch up to meet the needs of your flavor pallet! I can’t wait for you to try this recipe!
What is Piccata?
Piccata is a culinary term that means lemon, butter sauce. Essentially you are sautéing fish or traditionally chicken until golden brow on both sides, removing from the pan, and making the sauce directly in that same pan. You will deglaze the pan, add capers, lemon zest, lemon juice, and butter. That will emulsify into the perfect sauce to serve with your protein. The only difference with this recipe is that I added heavy cream to give the sauce body especially since I planned to serve with noodles!
Lets get cooking!
Prep Time
5 minutes
Cook Time
30 minutes
Serves
4
Ingredients
- 4 square, pave, cuts cod
- 1/2 cup flour plus all purpose seasonings for dredging
- 4 T unsalted butter, divided
- 1/2 cup chicken broth
- 1 T capers, roughly chopped
- Zest and juice from one lemon
- 1 cup heavy cream
- serve with noodles and vegetables
Steps
1
In a shallow dish pour the flour and season it with your favorite spices. I added red pepper flakes, onion powder, garlic powder, paprika, salt, and pepper to my flour. Give it a gentle stir and set it aside.
2
Rinse your cuts of fish and dry them very well. Set aside. Heat a medium sized pan over medium heat and add 2 tablespoons of the butter to melt. Now it is time to dredge!
Drop the fish into the flour dusting each side lightly. Next, add the fish to the heated pan and sauté the fish until golden brown on each side. About 3-5 minutes on each side.
3
Remove the fish from the pan. Fish should be 145 degrees internal temperature. If it isn’t preheat your oven to 350 degrees and pop the fish in to reach a safe temperature.
4
To the same pan deglaze with the chicken broth. Scrape the pan to get all the flavor into the broth. Add in the capers, lemon juice, lemon zest, and the remaining 2 tablespoons of butter. Let that simmer for 2 minutes to allow the capers and lemon to infuse the broth.
5
Add in the heavy cream to the mixture slowly, whisking at the same time. I added a little more of the flour seasonings to the sauce to add more flavor. Let simmer for another 2-3 minutes to allow the sauce to emulsify and thicken. On a bed of angel hair pasta, place a piece of fish, and pour the sauce overtop. Enjoy!
Plan to make this recipe? Download the recipe card below!
Discover more from all together lovely
Subscribe to get the latest posts sent to your email.
Leave a Reply