Sunday, April 16, 2017

Cod Piccata

We like to eat seafood at least once a week, so I am always looking for new ways to prepare. This cod piccata was a success! The caper sauce was lemony and light, with a salty bite from the capers. My kiddos are not huge caper fans, so they just ate the cod without it.
1lb of cod fillets
3/4 cup almond flour
1/2 small onion chopped
1 TBSP of unsalted butter
1/4 cup of capers(drained)
Juice of 1/2 lemon
3/4 cup chicken stock

Sprinkle the cod with salt & pepper.
Press each piece into the almond flour, covering both sides
Heat a few TBSP of EVOO in a saute pan over medium high heat.
Add the cod and cook for 3-5 minutes on each side (pending on thickness)
Remove the cod and cover with foil to keep warm while you make the sauce.
Carefully run a paper towel aound the pan to get out any excess flour. You don't need to wipe it clean, just a quick once around.
Over medium heat, add the onion and butter and cook for 3 minutes.
Add the capers, lemon juice and stock and simmer for about 5 minutes. 
You can season with salt & pepper if needed, but usually the capers provide enough saltiness.
This is great over rice, mashed potatoes, pasta or mashed cauliflower.
 As always be sure to add something green to your plate!

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