Baked Cod Piccata
Baked Cod Piccata: A Burst of Bright Flavors
Who knew a homecooked dish could rival any restaurant's seafood special? Our Baked Cod Piccata surely does with its bright, tangy flavors coming from briny capers, zesty lemons, and aromatic herbs. The best part? It's ready in just under 30 minutes!
The Taste Experience
Imagine the mild, slightly sweet flavor of Wild Atlantic Cod, paired with an herb lemon sauce, creating an explosion of taste in every bite. The sauce, with its rich olive-butter combo, adds a layer of complexity, making it a lip-smacking delight. Trust us, your taste buds are in for a treat!
Why Choose Sizzlefish Cod?
Sizzlefish Cod is not just about taste, but also health. Our wild-caught Cod is rich in protein, heart-healthy omega-3 fatty acids, Vitamin B-12, and Vitamin-D. So, you're not just treating your palate, but also nourishing your body.
Preparation and Cooking
Before diving into cooking, remember to fully thaw the cod and blot dry before coating in flour. This helps create that perfect texture and thickness of the sauce. Once the cod is well-seared, garlic, lemon juice, and capers come in to add their magic, creating a delightful sauce that's both light and rich.
FAQs About Baked Cod Piccata
- What other fish can I use in this recipe?
Our Wild Atlantic Haddock is a great alternative to cod and equally delicious in this recipe.
- Can I replace capers?
While capers offer a unique taste, you can replace them with green olives or pickles for that tangy, briny flavor.
- What can I pair this dish with?
This dish goes well with sautéed green beans, rice pilaf, or you can serve it over pasta.
Substitutions and Variations
- Looking for a gluten-free option?
You can substitute gluten-free flour with almond flour or coconut flour for a gluten-free version of this recipe.
- Not a fan of butter?
Try using ghee or coconut oil as a substitute for butter. They can add their unique flavors to the dish.
Enjoy your cooking and bon appétit!
1 lb. wild Atlantic cod, fully thawed
1/4 cup gluten-free flour
1/2 tsp salt
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp paprika
1/4 tsp cracked black pepper
2 tbsp unsalted butter
2 tbsp olive oil
2 cloves garlic, thinly sliced
1/2 cup vegetable or chicken stock
1/4 cup lemon juice
1 small lemon, thinly sliced
1/4 cup drained capers
2 tbsp chopped parsley
- Preheat oven to 400ºF. Stir together lemon juice and stock in a small bowl. Set aside. Blot cod dry with paper towel. In a shallow bowl, whisk together flour, oregano, thyme, paprika, salt, and pepper.
Heat olive oil and butter over medium-high heat in a large cast iron skillet. Lightly dredge cod in flour mixture shaking off excess back into bowl.
When oil is shimmering, place cod in skillet and sear for 2 minutes. Gently flip cod and sear 2 minutes longer. Turn heat off.
- Add sliced garlic, lemon slices and capers to skillet. Pour in chicken stock and lemon juice. Transfer to oven for 8-10 minutes. After about 5 minutes of baking, baste fish with sauce from the pan.
- Serve hot with sauce from pan and garnish with parsley.