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Cod piccata is an easy and quick weeknight dinner to make when you want to treat yourself and your family to a delicious restaurant-style meal without all the fuss.
This classic Italian-inspired dish is made with fresh cod filets, pan-fried, and served in a lemon butter caper sauce that is both tangy and creamy. With just a few simple ingredients, you can have this indulgent dinner on your table in less than 20 minutes.
Why you will love this recipe
Minimal ingredients: This recipe is made with simple ingredients you already have in your kitchen: cod, butter, garlic, capers, parsley, and lemon. All these flavors combine to create a rich and flavorful lemony sauce that will make this dish stand out. It will surely impress whoever you serve it to.
Quick and easy: Cod piccata is incredibly easy to make and comes together quickly. You don't need much time or effort to make this dish. Make this on romantic date nights or dinner parties to impress.
Versatile: This dish can be served over pasta, mashed potatoes, or flavored rice. Or enjoy it as is for a low carb meal with roasted or steamed veggies. Whatever way you choose to serve it, this cod piccata will be sure to please any palate.
Healthy: Not only is cod piccata delicious, it's also healthy. Cod is a lean fish high in protein and low in fat, making it an excellent choice for those watching their calorie intake. One to two servings of white fish a week is recommended for a balanced diet.
What you will need
You will need the ingredients below to make this Cod fish piccata recipe. The total quantity is listed in the recipe card below.
Fresh cod fillets or loin: I am using cod loin for this recipe. It is meatier than fillet, although a little pricier than fillet. You will sure get your money's worth as one loin will make a good serving for one adult.
Fresh lemon: You can make a delicious lemon piccata sauce without fresh lemons.
Olive oil: You can use any other flavorless oil with a high smoking point to pan-fry the cod.
Capers
Unsalted butter
Fresh parsley
Fresh garlic
All-purpose flour
Chicken stock: This is used as a substitute for white wine (sauvignon blanc)
Salt and black pepper
How to make cod piccata
Prep the fish: Pat the cod fillets dry with a kitchen paper towel.
Add all-purpose flour, salt and black pepper to a plate and mix to combine. Coat the fish one at a time into the flour mixture, pressing to adhere, then shaking off excess.
Heat the oil: Add the olive oil in a large skillet (nonstick preferably) to fully cover the base. Heat on medium-high until it shimmers but not smoking.
Pan fry the cod: Carefully place the cod fillets into the pan and let them fry for about 3 minutes per side or until golden brown.
Transfer cooked cod onto a plate with kitchen paper towels and set aside.
Make the sauce: Reduce the heat to medium-low and add butter to the same skillet (wipe the skillet if you have more black bits at the bottom). Once melted, add in garlic and cook until soft and fragrant.
Add lemon juice, capers, lemon slices, and chicken stock, and simmer for 2-3 minutes deglazing the bottom of the pan at the same time until the sauce is reduced and glossy. Stir in the chopped parsley to the sauce.
Tip: Sprinkle a teaspoon of the flour mixture into the sauce. This will help thicken it slightly.
Add cooked cod back to the pan and cook in the sauce for 1 minute. Spoon the lemony butter sauce over the cod fish while cooking. This will help warm up the fish.
Serve: Serve the cod piccata immediately with a sprinkle of fresh chopped parsley and more lemon slices with any side dish you choose. I love to serve it with garlic sauteed spinach or buttered leeks. Enjoy!
Tips
- Ensure not to overcook the cod to avoid a dry and rubbery fish texture. Depending on the thickness of the fillet, 3-4 minutes per side is all you need to cook it to perfection and flaky. The internal temperature should reach 145F on a meat thermometer. Check my pan fried cod recipe to learn how to cook your fish perfectly at all times.
- Add some red chili flakes or cayenne pepper to the sauce while cooking to give it an extra kick. To make it aesthetically pleasing, you may use fresh red chilies for a pop of color.
- You can pan-fry the fish without dredging it in flour. Season the cod with salt, black pepper, and pan-fry as instructed above.
- If you are cooking more fish than specified in the recipe, you can place the cooked cod in the oven to keep it warm. Preheat the oven to 325F/120C.
- I seared the fish in olive oil but you can use a combination of olive oil and unsalted butter if you prefer.
- To ensure the butter doesn't burn, reduce the heat to low once it’s melted.
How to store
If you have leftovers, ensure they cool completely and store in the fridge for up to 3 days in an airtight container.
You can serve leftovers cold with salad or reheat in the oven or microwave until hot and enjoy!
Variations
- You can substitute cod with other types of white fish, such as haddock, snapper, grouper, sole, halibut, and tilapia.
- White wine is a great substitute if you don't have chicken stock.
- Substitute the all purpose-flour for almond flour to make this recipe gluten-free
- If you like onions (or shallots), green olives, or kalamata, feel free to add them along with the garlic.
- To make this recipe vegan or vegetarian-friendly, swap out the cod with tofu and the butter for a plant base. Follow the rest of the recipe as instructed.
What to serve with cod piccata
Baked salt-crusted potatoes
Cilantro lime rice
Chimichurri rice
Boursin mashed cauliflower
Ricotta mashed potatoes
Creamy mashed potatoes
Roasted broccoli and cauliflower
Creamy spinach pasta
Boursin orzo
Watch how to make it
More cod recipes you will love
Baked cod with tomatoes
Instant pot cod
Air fryer cod
Blackened cod
More simple fish recipes to try next
Air fryer shrimps
Air fryer salmon with creamy dill sauce
Cajun honey butter salmon
Air fryer Tilapia and lemon butter fish sauce
Parmesan crusted salmon
Baked jerk salmon
Easy Cod Piccata Recipe
Ajoke
Cod piccata is an easy and quick weeknight dinner to make when you want to treat yourself and your family to a delicious restaurant-style meal without all the fuss. This classic Italian inspired dish is made with fresh cod filets, pan-fried, and served in a lemon butter caper sauce that is both tangy and creamy. With just a few simple ingredients, you can have this indulgent dinner on your table in less than 20 minutes.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Dinner, Fish
Cuisine American, Italian
Servings 4
Calories 353 kcal
Ingredients
- 4 cod fillets or loin
- 1 whole lemon sliced
- 2 Tablespoons lemon juice
- ¼ cup olive oil
- ¼ cups capers
- 65 g unsalted butter
- 1 Tablespoon fresh parsley
- 3 large garlic cloves chopped
- ⅓ cup all-purpose flour
- ½ cup chicken stock
- Salt and black pepper
Instructions
Prep the fish: Pat the cod fillets dry with a kitchen paper towel.
Add all-purpose flour, salt and black pepper to a plate and mix to combine. Coat the fish one at a time into the flour mixture, pressing to adhere, then shaking off excess.
Salt and black pepper, ⅓ cup all-purpose flour
Heat the oil: Add the olive oil in a large skillet (nonstick preferably) to fully cover the base. Heat on medium-high until it shimmers but not smoking.
¼ cup olive oil
Pan fry the cod: Carefully place the cod fillets into the pan and let them fry for about 3 minutes per side or until golden brown.
4 cod fillets or loin
Transfer cooked cod onto a plate with kitchen paper towels and set aside.
Make the sauce: Reduce the heat to medium-low and add butter to the same skillet (wipe the skillet if you have more black bits at the bottom). Once melted, add in garlic and cook until soft and fragrant.
65 g unsalted butter, 3 large garlic cloves chopped
Add lemon juice, capers, lemon slices, and chicken stock, and simmer for 2-3 minutes deglazing the bottom of the pan at the same time until the sauce is reduced and glossy.Stir in the chopped parsley to the sauce.
Tip: Sprinkle a teaspoon of the flour mixture into the sauce. This will help thicken it slightly.
1 whole lemon, 2 Tablespoons lemon juice, ¼ cups capers, 1 Tablespoon fresh parsley, ½ cup chicken stock
Add cooked cod back to the pan and cook in the sauce for 1 minute. Spoon the lemony butter sauce over the cod fish while cooking. This will help warm up the fish.
Serve: Serve the cod piccata immediately with a sprinkle of fresh chopped parsley and more lemon slices with any side dish you choose. I love to serve it with sauteed spinach or leeks Enjoy!
Nutrition
Serving: 4gCalories: 353kcalCarbohydrates: 3gProtein: 21gFat: 33gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 423mgSodium: 349mgPotassium: 62mgFiber: 0.5gSugar: 1gVitamin A: 867IUVitamin C: 14mgCalcium: 159mgIron: 4mg
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circ*mstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
Keyword best cod piccata recipe, cod piccata, cod piccata recipe
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And there you have it, a simple and quick fish recipe you can make at home in no time. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 star and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox.
About Ajoke
Hello, Nice to meet you! Welcome and thanks for visiting my food blog "The Dinner Bite". Feel free to browse through, you are guaranteed nothing here but a yummy experience
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