Cod Piccata
A lighter version of the classic Italian piccata recipe using cod filets. Dredged in almond flour for a gluten-free spin and pan-fried until flaky and tender.
Servings: 4 servings
Ingredients
- 1 - 1 1/4 pounds cod filets
- 1/3 cup almond flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter or ghee divided
- 1 large shallot minced
- 4 cloves garlic minced
- 1/3 cup capers drained
- 2/3 cup chicken broth
- 1/3 cup fresh lemon juice about 2 lemons
- chopped fresh parsley for garnish
- lemon slices for garnish
Instructions
- Rinse cod and pat dry.
- Combine almond flour, salt and pepper in a shallow bowl or dish.
- Dredge cod filets in the mixture, shaking off any excess flour. Set aside.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Once hot, add the cod and cook until browned on each side, flipping carefully. Transfer cod to a clean dish and set aside.
- Add the remaining tablespoon of butter to the skillet. Reduce the heat to medium.
- Once melted, add the shallots, garlic and capers. Cook for 1 minute.
- Pour in the lemon juice and chicken broth. Stir to combine and bring to a simmer. Cook the sauce for about 5 minutes until reduced. Season with additional salt and pepper to taste.
- Gently place the cod back into the skillet and spoon the piccata sauce over top of the filets. Cook for another minute until the cod is warmed through.
- Remove from the heat, garnish with fresh parsley and lemon slices before serving.
Nutrition
Serving: 1SERVING | Calories: 334kcal | Carbohydrates: 7g | Protein: 36g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Cholesterol: 102mg | Sodium: 845mg | Fiber: 2g | Sugar: 2g