Cod Piccata

By Rachel Cooks

Ingredients

4 cod fillets ((about 6 ounces each, thawed if frozen))
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
¼ cup all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter ((divided))
3 cloves garlic, minced
½ cup low-sodium chicken broth
¼ cup freshly squeezed lemon juice ((from 1 large lemon))
2 tablespoons capers, drained
2 tablespoons chopped fresh parsley
lemon slices ((for optional garnish))

Prep Time15mins
Cook Time15mins
Servings4

Instructions

Pat the cod fillets dry with paper towels. Season with salt and pepper, then lightly dredge the fillets in the flour, shaking off the excess.

Heat the olive oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat.

When hot, add the cod and cook 4 to 5 minutes per side, or until golden brown and the fish flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.

Transfer the cod to a plate and cover loosely to keep warm. If desired, drain excess oil from the pan and wipe it clean with paper towels before continuing (see note).

Over medium heat, add the remaining 1 tablespoon of butter and minced garlic to the skillet. Cook for 30 seconds, stirring constantly, just until fragrant.

Pour in the chicken broth and lemon juice. Simmer 2 to 3 minutes, until slightly reduced (see note).

Stir in the capers and return the cod to the skillet. Spoon sauce over the fillets and cook 1 minute more so the cod rewarms.

Remove from heat, sprinkle with parsley, and serve the cod topped with the lemon caper sauce and fresh lemon slices if desired.