This Easy Cod Piccata in a creamy Picatta sauce makes a quick 30-minute dinner recipe your family will love. Creamy, a bit briny and so so good!
Cod Piccata Recipe
My good relationship with capers started as soon as I tried them for the first time. Briny, salty, juicy, a bit resembling pickled cucumbers and green olives but with quite a different taste. Along with anchovies and olives, capers are one of those ingredients that I’m willing to put in almost any recipe.
I hope you’re a fan of them too because they are essential for balancing the creaminess of the Piccata sauce and bringing out a delicious taste of seared cod.
So today I’m sharing with you one of my favorite ways to use capers, actually lots of them.
…Famous Piccata Sauce
It has been invented in Italy and traditionally served with the veal recipes.
However nowadays, an increasing popularity gained another hearty and comforting dish which is Chicken In Piccata Sauce, which recipe ironically I’m not sharing today.
Piccata sauce is usually made with chicken broth, lemon juice and capers. For an extra creaminess you can add some cream, but even without it, the sauce is absolutely self-sufficient.
For today’s recipe I chose Cod fish. I love cooking with Cod and always looking for new ways to prepare it.
Since Cod fish doesn’t have much flavor (at least for me), it absolutely begs to be prepared in an aromatic sauce like Piccata. That’s where Cod is going to really shine. Delicious Piccata sauce compliment the mild taste of the fish and infuse it with lots of flavor. Super yummy!
What Fish Is Also Good With Piccata Sauce?
My favorite part about this recipe is that it can be put together in under 30 minutes and perfect for a quick weeknight dinner.
Some time ago I’ve already shared with you one another quick Cod recipe – 15-Minute Seared Cod In Tomato-Caper Sauce. Ridiculously easy with just 5 ingredients required. You’re gonna love it!
How to Make Cod Piccata
- Choose your cod. Cod is usually sold in individually portioned packets or in one big piece. If you buy the second version, just cut it to desired size pieces and season with salt and pepper on both sides.
- Simple dredging. I used flour and Parmesan for dredging. You can skip Parmesan if you want (but why wouldn’t you?). Otherwise, dip Cod fillet into a flour-Parmesan mixture and cook in a preheated and oiled pan for 4-5 minutes on each side or until brown. At this point your fish is ready, so go ahead and transfer it to a plate while you make the sauce.
- Make Piccata sauce. Wipe off the pan with the paper towel and put it back on the stove. Add butter and once it melts, stir in garlic. Let it cook for no longer than 30 seconds. Now you can add heavy cream and broth and wait until the sauce starts to bubble. While the sauce is cooking up, quickly mix the corn starch with a bit of a sauce and pour it into the pan. Watch as Piccata sauce starts to thicken.
- Finishing up. Now, all you have to do is add capers, lemon juice and season with salt and pepper to your liking. Return fish back into the pan and enjoy a delicious and comforting seafood recipe that your family will be begging for seconds.
Can you eat cooked Cod the next day?
For maximum flavor I recommend consuming the fish on the same day. Nevertheless, if you have leftovers, it’s totally okay to refrigerate for 3-4 days. And when you’re ready to eat, just reheat Cod for 20-30 in the microwave or gently simmer in a skillet for a few minutes.
What to Serve with Cod?
I love serving rich and saucy recipes like this with rice or my Roasted Garlic Mashed Potatoes. It’s your regular mashed potatoes recipe taken up a notch. Plus, it’s really easy to make.
More Seafood Dinner Ideas
- Mussels Pasta With Fennel And Garlic
- Nicoise Salad With Smoked Salmon
- Sheet Pan Salmon Oreganata
- 15 Minutes Garlic Mussels In Sour Cream Sauce
- See all Seafood recipes
If you make this recipe, don’t forget to snap a picture and post it on Instagram with a hashtag #lavenderandmacarons. I’d love to see your creations.
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- Cut cod fillet to desired size pieces and season with salt and pepper on both sides.
- In a medium shallow bowl combine flour and Parmesan cheese. Dip cod fillets into a flour-cheese mixture and shake off any excess flour.
- Heat olive oil in a large non-stick skillet and over medium heat. Place fillets in a skillet and cook for 4-5 minutes on each side or until slightly browned. Transfer cooked fillets to a plate.
- In the same pan melt butter on a medium heat. Add garlic and saute for 30 seconds.
- Add heavy cream and chicken broth and wait until it bubbles.
- Meanwhile in a small bowl whisk together corn starch and 1 tablespoon of Piccata sauce. Add the corn starch mixture to the pan with the sauce and whisk until thickens.
- Add lemon juice, capers, season the sauce with salt and pepper.
- Add Cod back to the pan, simmer for another minute and remove from the heat.
- Sprinkle Cod Piccata with fresh parsley and serve immediately!
If you’re looking to buy new non-stick pan, I highly recommend Ceramic Non-Stick Covered Saute Pan. I’ve been using it myself for some time now and I absolutely adore this pan. Aside from the fact that food doesn’t stick and the pan is light-weight, I think you’ll appreciate the fact that it’s safe and doesn’t contain any toxic chemicals that’s often the case with non-stick Teflon pans. See it on Amazon.