PCOS Friendly Cod Piccata
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 4 cod fillets (about 6 oz each), patted dry
- ¼ cup gluten free flour
- ½ tsp fine salt
- ¼ tsp black pepper
- 3 tbsp garlic-infused oil, divided
For the sauce
- ½ cup dry white wine
- ⅓ cup chicken broth
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 2 tbsp capers, drained
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 tbsp fresh flat-leaf parsley, finely chopped
For serving
- 1 lemon, thinly sliced, for serving (optional)
Instructions
- 1
Whisk together the gluten free flour, salt, and pepper in a shallow dish. Dredge each cod fillet in the flour mixture, pressing lightly to coat both sides, then shake off any excess.
- 2
Heat 2 tablespoons of the garlic-infused oil in a 12-inch skillet over medium-high heat until shimmering. Add the cod fillets and cook undisturbed for 3–4 minutes, until the underside is golden and the fillet releases easily from the pan. Flip and cook for another 2–3 minutes, until the fish reaches 145°F (63°C) on an instant-read thermometer and is opaque throughout. Transfer the fillets to a plate and tent loosely with foil.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!