Almond Crusted Cod Piccata & Spaghetti
This healthier Cod Piccata is a classic recipe made healthy. Cod fillets are breaded with almond flour and sautéed in an extra virgin olive oil, lemon, and white wine sauce. Serve over gluten-free spaghetti for a complete meal!
2 Sizzlefish Atlantic Cod fillets, thawed & dried well
1 large egg
1/3 cup almond flour
4 tbsp. extra virgin olive oil
2 tbsp. extra virgin olive oil
1/8 cup lemon juice
¼ cup dry white wine
4 tbsp. capers
2 tbsp. dried parsley + more for garnish
4 oz. gluten free spaghetti
salt & pepper to taste
Place extra 4 tablespoons of extra virgin olive oil in a skillet and bring to medium heat.
Place water for the spaghetti in a separate bowl and bring to a boil. Cook the spaghetti according to the package instructions.
While the skillet heats, place the egg white in a bowl and whisk it until smooth.
Place the almond flour and parsley in a separate bowl. Sift together until thoroughly combined
Place one cod filet in the egg then immediately into the almond flour coating it generously. Place the filet in the pre-heated skillet. Repeat for the other cod filet.
Cook 3 minutes on each side until slightly golden brown. Gently remove the cod filets and place on a plate.
Place the white wine and lemon juice in the skillet. Use a spoon to scrape any browned portions from the bottom of the skillet and stir into the mixture.
Stir in the capers and add remaining 2 tablespoons of extra virgin olive oil.
Cook 5 minutes until the sauce has slightly thickened.
Place spaghetti and fish in the pan coating with the sauce. Serve immediately topped with more parsley and grated parmesan.