This cod piccata is a quick, easy and delicious way to enjoy cod. The cod is coated in seasoned flour, then pan-fried and served with a garlic, butter, lemon and caper sauce.
Tip! The sauce cooks quickly, so it's best to have all the sauce ingredients measured and ready ahead.
On a large plate, stir together the flour, cornstarch, paprika, salt and pepper.
Heat a bit of cooking oil in a large skillet over medium-high heat. (A non-stick pan works well and will require less cooking oil. For any other type of pan, use a bit more oil to prevent sticking.)
Pat the cod fillets dry and season with a bit of salt and pepper. Drizzle the cod with some lemon juice from half a lemon. Press the moistened cod fillets into the flour mixture on both sides, then place into the hot skillet. Repeat with remaining fillets.
Cook the cod until the underside is nice and golden, then flip and brown the other side. Flip once more to ensure the fish is cooked through, then transfer the fish to a warm plate.
Reduce the heat under the skillet to medium. Add the butter and melt. Add the garlic, the capers and a splash of water and stir vigorously (or swirl the pan). Cook briefly until the garlic is softened (but not browned!) then remove from heat and stir in the lemon juice and parsley. Pour the warm sauce over the fish on the plate. Season with a bit more salt and pepper, if desired and serve immediately.
Notes
Note 1: Thinner cod fillets are recommended so that they will cook thoroughly in the skillet. If your cod fillets are thick, you may wish to cook in the skillet first, then transfer to a 350F oven briefly to finish cooking. You can start with frozen cod fillets. Thaw completely and pat dry. To thaw quickly, place in a plastic bag and place into a large bowl of cold water.The bright green parsley will darken as it sits in the warm sauce. If you want to keep the bright green colour, use the parsley as a garnish rather than adding it to the sauce.Fish is best served freshly cooked, as cooking ahead and re-heating can over-cook delicate fish. Leftovers will keep in the fridge for up to 2 days. You can freeze leftovers for up to 2 months.Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You'll also find step-by-step photos as well as a recipe video that you might find helpful.