I could not be more excited to share this recipe with you all. I can’t believe it took me so long to discover how easy it is to make Piccata (in 15 minutes!) but now that I know I will be making this as often as my cravings hit. And I know they will, because one of our favorite restaurants in the area has halibut piccata on their menu and I have been craving it ever since I tried it on Valentine’s Day. Crispy, buttery fish and lemony sauce with salty capers is such a perfect combination.
As you probably know, Piccata is a sauce that is always a combination of lemon juice and capers, but can be made clear or creamy, and it can be with different proteins. Chicken Piccata is very easy to make, especially if you use thin chicken cutlets which cook quickly. I was craving fish though, and when I saw that my local fish counter carried wild caught cod at half the price of halibut, I decided to make it with cod and it was so good. But any meaty white fish will do.
I wrote this recipe to serve 6 so feel free to scale it back if you are not cooking for an army like I am. But two pounds of cod was the perfect amount to get 6 pieces.
I was seriously so amazed that such a light dredge of flour gave each piece such a perfect golden crust. And even more amazed that once the fish was cooked, the sauce came together so fast. And trust me, you will want to drink this sauce. I made it with white wine too, and the combo of lemon and wine reminded me of one of my favorite recipes on this blog, Chicken Fricassee.
Once the fish are cooked, you just set them aside, and in the pan you add butter and garlic, then the wine, then the chicken broth and cream and capers. To help thicken the sauce, you reserve a little of the broth and whisk in corn starch.
If you are trying to eat less meat for Lent, this dinner is perfect, except for the fact that it is anything but sacrificing to eat this. It tastes like you are at your favorite restaurant (especially when you serve it with perfectly cooked asparagus and mashed potatoes made with a potato ricer for the first time like I did!).
I hope you get to try this dish soon, it is such a classic for a reason. Happy Eating! xoxo Katie
Creamy Lemon Cod Piccata
2 lb Cod Fillets cut into 6 pieces
Salt and Pepper, seasoning
1/2 cup Flour of choice
5 tablespoons Butter
2 tablespoon Olive Oil
6 Garlic Cloves, minced
2/3 cup Dry White Wine, optional
2 cup Chicken Broth
4 teaspoons Cornstarch
1/3 cup Lemon Juice
6-8 tablespoons Capers, rinsed and drained
1 cup Heavy Cream
- Season both sides of the Cod Fillets with salt and pepper. Put flour on a plate and dredge each fillet into the flour, covering both sides.
- In a large skillet melt 2 tablespoons of the Butter andthe Olive Oil over medium-high heat. Add the cod fillets and sauté for 4 minutes on each side; transfer to a plate and set aside.
- Add the remaining 2 tablespoons of Butterto the skillet and scrape down the sides. Place the Garlic into the skillet and cook until fragrant, about 1 minute and then pour in the White Wine. Cook until the liquid is almost evaporated, about 3 to 5 more minutes. Pour 1 1/2 cups of the Chicken Broth, all of the Lemon Juice, and Heavy Cream into the skillet, bring to a boil.
- Add the Cornstarchto the remaining Chicken Broth and whisk to mix evenly. Pour into the skillet and stir to combine. Once sauce thickens, about 1 more minute of cooking, place the fillets back into the skillet and top with Capers. Garnish with fresh lemon slices.
Recipe adapted from the wonderful one by Aimee Mars