Meatless Friday: Cod Piccata



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Chicken piccata is a favorite dish in our household, so it was only natural that we’d eventually try the same technique with fish. Be sure to use a heavy pan for this recipe, and dry the fish completely before coating in the flour. This will help sear the outside of the fish without overcooking it.

Cod Piccata

This recipe serves 4.

cod piccata small4 cod fillets (4 oz. each)
4 TBL flour
1/4 tsp black pepper
dash cayenne pepper
2 TBL olive oil
4 TBL butter
1/4 cup fresh lemon juice
2 TBL fresh lemon zest
1/4 cup dry white wine
1/2 cup fresh parsley, washed and chopped

Mix flour, black pepper and cayenne in a shallow dish (I use a pie plate for this). Pat fish dry with paper towels and dredge in flour mixture.

Heat olive oil in a heavy pan over high heat. Turn heat down to medium and add fish. Cook 3 to 4 minutes, then turn and cook the other side. Remove to a plate. Turn the heat back to high and add lemon juice and wine to the pan. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits. Lower heat to medium, add butter and cook until it melts. Return fish to pan, carefully flip to coat in sauce, and sprinkle with lemon zest and parsley before serving.

LABEL cod piccata











Nutrition labels are generated by Calorie Count and are offered as meal-planning assistance, not nutritional or medical advice.

You can find all our Meatless Friday featured recipes here.

Copyright 2015 Barb Szyszkiewicz


About Author

Barb Szyszkiewicz is a wife, mom of 3 young adults, and a Secular Franciscan. She is editor at Barb enjoys writing, cooking, and reading, and is a music minister at her parish and an avid Notre Dame football and basketball fan. Find her blog at FranciscanMom and her family’s favorite recipes with nutrition information for diabetics at Cook and Count.

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