Baked Cod Piccata
This bright and tangy baked cod piccata rivals any restaurant with briny capers, herbs and lemon juice in a buttery sauce. Best of all, it is ready in under 30 minutes!
In this seafood Piccata our Wild Atlantic Cod takes center stage. Here at Sizzlefish, we select only premium north Atlantic fish for our wild cod fillet portions. The mild, slightly sweet flavor and flaky white flesh of cod make it perfect for recipes that include frying, sautéing or baking. The versatile flavor of cod makes it especially delicious paired with an herb lemon sauce like this piccata.
Sizzlefish cod is a great choice for anyone looking to get ample amounts of protein in their diet while keeping carbs to a minimum. Our wild caught cod is a great source of heart healthy omega-3 fatty acids. If that’s not enough, it’s also high in vitamin B-12 and Vitamin-D. These important vitamins play roles in supporting bone health, nervous system and cognitive performance as well as boosting the immune system.
Our Wild Atlantic Haddock can also be used in this recipe as a delicious alternative to cod that is equally delicious.
Before browning the cod, it’s coated in a light flour and seasoning mixture. This adds texture to the fish and the flour will help thicken the sauce as it bakes. Olive and butter combine as the preferred fats for browning the cod. Together they create a sauce that is both light and rich.
Tip: Be sure cod portions are fully thawed and blot dry before coating in flour to keep them from releasing too much liquid during cooking.
Lemon juice, garlic, and capers add dimension to the sauce that make this a lip-smacking dish. To turn this recipe into a full meal, pair with sautéed green beans, rice pilaf or serve over pasta.
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.