Cod Piccata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
16 oz Cod (fish) 0.25 cup Flour - Gold medal all purpose flour .5 tsp Salt 2 tbsp Extra Virgin Olive Oil 6 oz Kirkland Chicken Stock 3 fl oz Lemon Juice 12 gram(s) Star - Imported Nonpareil Capers (Serving Size = 1 Tsp./20 Capers)
Stir the flour and salt together in a shallow bowl. Rinse off the fish and pat dry with a paper towel. Dredge the fish in the almond flour mixture to coat.
Heat enough olive oil to coat the bottom of a large skillet over medium-high heat . Working in batches, add the cod and cook for 2-3 minutes per side to brown. Remove to a plate and set aside.
Add the chicken stock, lemon juice, and capers to the same skillet and scrape any browned bits off the bottom. Simmer to reduce the sauce by almost half. Remove from heat.
To serve, divide the cod onto plates, drizzle with the sauce, and sprinkle with parsley.
Serving Size: 4 4 oz servings
Number of Servings: 4
Recipe submitted by SparkPeople user EDMILLET.
Heat enough olive oil to coat the bottom of a large skillet over medium-high heat . Working in batches, add the cod and cook for 2-3 minutes per side to brown. Remove to a plate and set aside.
Add the chicken stock, lemon juice, and capers to the same skillet and scrape any browned bits off the bottom. Simmer to reduce the sauce by almost half. Remove from heat.
To serve, divide the cod onto plates, drizzle with the sauce, and sprinkle with parsley.
Serving Size: 4 4 oz servings
Number of Servings: 4
Recipe submitted by SparkPeople user EDMILLET.
Nutritional Info Amount Per Serving
- Calories: 213.2
- Total Fat: 7.9 g
- Cholesterol: 62.4 mg
- Sodium: 566.8 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 0.3 g
- Protein: 26.5 g
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