Pescatarian Cod Piccata
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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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 2 tbsp capers, drained
- 2 tbsp unsalted butter
- 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.
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