The Best Cod Piccata (Really Easy Cod Recipe!) - Paleo Grubs (2024)

Dinner

By Jess

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5from15ratings

If I had a special segment on Paleo Grubs called Cooking for One, this recipe would be near the top of my list. Easy to make and quick to prepare, I often use this recipe when cooking for myself on a weeknight after work. Piccata, a common preparation for chicken and veal, also works very well with cod or any small flat fish such as sole or flounder. Capers and parsley nicely complement the mild fish in this simple and light recipe.

The Best Cod Piccata (Really Easy Cod Recipe!) - Paleo Grubs (1)

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The Best Cod Piccata (Really Easy Cod Recipe!) - Paleo Grubs (2)

I am absolutely IN LOVE with cod fish and always looking for good cod recipes. I have tried many over the years and this one is my absolute favorite.

How to Make Cod Piccata

To get started, rinse off the fish and pat it dry with a paper towel. Then dredge it in almond flour to evenly coat the fillet. Almond flour does not stick to fish as well as white flour does, so a few flakes may fall off while cooking. Have everything else prepared before you start cooking the fish, because it comes together very quickly. Make sure the oils, chicken broth, lemon juice and capers are ready to go.

To cook the fish, make sure to use a large skillet with plenty of room, and maintain a steady medium-high heat. This prevents the fish from becoming soggy and helps the crust to properly brown.

Once the fish is nicely browned, remove it to a plate so you can make the sauce. (You could also put the cod in the oven to keep it warm while the sauce is reducing.) Add the chicken broth, lemon, and capers to the same skillet that the fish was cooked in, and use a metal spatula to scrape all the good tasty browned bits off the bottom of the pan. Then let the sauce reduce by about half, and the meal is ready to enjoy.

The Best Cod Piccata (Really Easy Cod Recipe!) - Paleo Grubs (4)
The Best Cod Piccata (Really Easy Cod Recipe!) - Paleo Grubs (5)

Eating healthy whole foods is easier with straightforward recipes such as this cod piccata. I’ve made this recipe large enough to feed at least two people, but it is not hard to cut in half for a single serving. Great for a weeknight dinner, you could pair the cod with some fresh spring asparagus to complement the lemon and make it a well-rounded meal.

The Best Cod Piccata (Really Easy Cod Recipe!) - Paleo Grubs (6)

Ingredients

    • 1 lb. cod fillets
    • 1/3 cup almond flour
    • 1/2 tsp salt
    • 2-3 tbsp extra virgin olive oil
    • 2 tbsp grapeseed oil, divided
    • 3/4 cup chicken stock
    • 3 tbsp lemon juice
    • 1/4 cup capers, drained
    • 2 tbsp fresh parsley, chopped

Directions

  1. Stir the almond 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.
  2. Heat enough olive oil to coat the bottom of a large skillet over medium-high heat along with one tablespoon grapeseed oil. Working in batches, add the cod and cook for 2-3 minutes per side to brown. Remove to a plate and set aside.
  3. 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 and stir in the remaining tablespoon of grapeseed oil.
  4. To serve, divide the cod onto plates, drizzle with the sauce, and sprinkle with parsley.

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27 Comments

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  1. You’re right, it’s the perfect weeknight meal – I just made chicken piccata this week myself. I can’t wait to try it with cod!

    Reply

    • It’s great with cod, I highly recommend trying it out to switch things up a bit!

      Reply

  2. Hello – I am new to Paleo – Day 3 actually 🙂 Could I use Coconut flour instead of Almond Flour? Or is coconut flour used more in baking?

    Reply

    • Welcome to Paleo! Coconut flour is a bit too soft for this recipe, it is used more in baking.

      Reply

  3. I’m wondering why you didn’t use ghee. As you heat Olive oil – the helpful antioxidants are destroyed, and you will make some trans fats.

    I made this with ghee and it was amazing. Great point about using coconut flour.

    Reply

    • Thanks for that comment! I will use ghee as well.

      Reply

    • Hi Cindy, unfortunately you have been incorrectly informed about olive oil. For some reason, this idea that the antioxidants are destroyed & trans fats are created by heating has been floated around the internet & it is completely untrue. Scientific studies have proven that olive oil is just as good for you after heating than before. The only thing you have to watch out for is the lower smoking point of olive oil. Any oil cooked past it’s smoking point will be bad for you.
      Ghee is a great oil as proven by the thousands of people who use it on a daily basis. One thing to watch out for is ‘vegetable ghee’, which is a cheaper version made not made with butter. Apparently it has huge adverse qualities, to the point where it is illegal to be called ghee in India!
      And of course, all oils & fats should be used in moderation, no more than 2 tablespoons a day is generally the rule of thumb unless your doctor says otherwise.
      I know I can be annoying & I’m not trying to be rude at all. I just don’t like misinformation stopping people from using a perfectly good source of healthy fats. 🙂 So I’ll get off my soapbox now! 😉
      Have a good day everyone!

      Reply

  4. I am new to using almond flour does this have a nutty flavor?

    Reply

  5. Wow! Thank you!! I made this w/ Yellow Fin Tuna last night (because it’s what I had on hand,) and subbed grapefruit for the lemon (just for fun.) It was Phenomenal!

    Reply

  6. Could this be made with halibut?

    Reply

  7. Excellent! I think I will make my fish much more like this, I used a nice Halibut fillet.

    Reply

  8. I have been looking to increase fish in our diet and found this recipe after noticing my grocery had wild cod on sale. I made it tonight and, as someone suggested, replaced olive and grape seed oil with ghee. That is the only deviation I made. We both agreed that it was delicious! This is a keeper for sure!

    Rating: 5

    Reply

  9. Excellent, simple recipe. Cooking for myself so I used a single packet of frozen Pacific Cod from Costco. Reduced the recipe by 1/3. Since I’m doing Whole30 I left off the Grapeseed Oil and just used EVOO. Will definitely make again!

    Reply

  10. Definitely one of my favorite ways to cook cod! Lighter than fried fish, but still rich and comforting (pure soul food for me).

    Rating: 5

    Reply

  11. This was delicious and so easy. I didn’t have any almond flour so I put some almonds in the food processer, ground them finely and added it to regular flour. This gave the flour a slightly nutty flavor. Ill definitely be making this often.

    Rating: 5

    Reply

  12. Absolutely to die for! I’ve made it many times and it’s always perfect

    Rating: 5

    Reply

  13. I was ready to order from Fresh off the hook until I saw they charge. $7.99 to deliver and I’m just not doing that. So I tried this. Delicious!!

    Rating: 5

    Reply

  14. It is a keeper. Put it on top of spinach

    Rating: 5

    Reply

  15. We are not paleo — so we maybe added some butter — but the proportions were perfect. Saving this for future reference! We usually have all of these ingredients on hand. Frozen cod has been a pantry changer.

    Rating: 5

    Reply

  16. Insanely delicious and healthy! The perfect amount of lemon. Served with roasted root vegetables and they benefited from the lemony sauce as well. A keeper!

    Rating: 5

    Reply

  17. This recipe turned out amazing. I cooked the fish 3 minutes each side and to speed up the process made the drizzle in another pan so they would be done at the same time. The fish was crisp and the drizzle had such robust flavor. Highly recommend.

    Rating: 5

    Reply

  18. This was very very good. We cooked as noted. I was recently told to move to
    Mediterranean diet and this recipe fit the bill. We will be making it again!

    Rating: 4.5

    Reply

  19. I tried this as a simple quick dinner tonight. I am currently on an elimination diet so I substituted the almond flour with rice flour and did not have any chicken broth so I used water and a bouillon cube. I served it with brown rice and asparagus. It was amazing so yummy!

    Rating: 5

    Reply

  20. I tried the recipe and it was very easy to do and delicious!!!. The only change I made was that I used ghee instead of olive oil. It was amazing

    Rating: 4.5

    Reply

  21. Made this for dinner this evening and it was delicious! Great tip about having all ingredients ready. I do that most of the time now! Another recipe for the dinner rotation!

    Rating: 5

    Reply

  22. We’ve just made and eaten this recipe for the second time. It is absolutely delicious. I don’t follow a paleo diet and used whole wheat flour this time and subbed veg stock for the chicken. Still delicious. Can’t go wrong with this recipe.

    Rating: 5

    Reply

  23. Very good and so easy to make. I used ghee in place of the grape seed oil like some people suggested; made this in the iron skillet. Served over mashed potatoesI

    Rating: 5

    Reply

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The Best Cod Piccata (Really Easy Cod Recipe!) - Paleo Grubs (2024)

FAQs

Do you have to soak cod fish before cooking? ›

Ideally, the fish should retain some flexibility. Soaking is the most important step in preparing salt cod. Most recipes say to soak for 24 hours.

How do you cook cod without it getting tough? ›

Try adding fat: Since Pacific cod is so lean, it benefits from the addition of fat while being cooked. Use a good quality extra-virgin olive oil or grass-fed butter to enhance the flavors in your dish and help the fillet retain a moist, tender texture.

How to cook cod Martha Stewart? ›

Directions
  1. Preheat oven to 400 degrees. Butter a 9-by-13-inch nonreactive baking dish; set aside. ...
  2. Season fish with salt and pepper; place in baking dish. Scatter olive mixture evenly over fish. ...
  3. Cover dish with foil. Bake until fish is firm, flaky, and cooked through, 15 to 17 minutes.
Jan 31, 2022

Why is my Alaskan cod tough? ›

When you overcook fish, it can become dry, tough, and lack flavor. Overcooked fish loses its natural moisture, which can result in a dry and chewy texture.

Why do you soak fish in milk? ›

Before cooking, soak the fish in milk for 20 minutes

In this scenario, the protein in the milk binds with the compounds that cause that fishy odor, in essence extracting if from the fish. What's left behind is sweet-smelling, brighter flesh with clean flavor. (Just make sure you pour that milk down the drain.

Should you take cod out of fridge before cooking? ›

If you salt your fish less than an hour before cooking, you can leave the fish on the kitchen counter. If you salt it for longer, refrigerate it so it doesn't spoil. Another tip is to remove the fish from the fridge half an hour before cooking.

Is cod better in the oven or pan? ›

Both oven-baked and pan-fried cod have their merits, and the best method largely depends on your personal preference. Oven-baking is often simpler and can be a healthier option as it requires less oil.

What makes cod taste good? ›

olive oil – coats the fish to help retain moisture while baking. It also imparts a subtle earthy flavor to the dish. lemon juice – freshly squeezed lemon juice adds a hint of acidity that brightens up the flavor of the fish. cayenne pepper – adds a little kick of heat.

What is the best cooking technique for cod in a pan? ›

The Directions
  1. Dry and season the fillets. (Drying is key to searing!)
  2. Lay the fish in a preheated, oiled skillet.
  3. Cook (undisturbed) for 2 to 3 minutes.
  4. Flip the fillets over, then add the butter. Baste the fish with the butter.
  5. Cook until the fish flakes easily with a fork.
  6. Top with herbs and lemon. DIG IN!
Jun 25, 2024

Do you rinse cod before baking? ›

We recommend not rinsing unless you need to rinse off any scales. Pat dry with paper towels whether you rinse or not. Preheat the oven to 450°F for fillets and steaks or 350°F for dressed fish. Even thickness: Place the fish in a single layer in a greased shallow baking pan (like a baking sheet).

How do you bake Jamie Oliver cod? ›

Season the cod with sea salt and black pepper, place on an oiled baking tray and lay two slices of pancetta over the top of each fillet. Halve the lemons and place the four lemon halves, cut side down, on the tray next to the fish. Roast in the preheated oven for 10 to 15 minutes, or until the fish flakes easily.

Why does cod not taste fishy? ›

Additionally, cod is a white fish with a firm texture, contributing to its mild flavor. Its texture is often compared to chicken, making it an excellent option for those new to eating fish.

Is Alaskan cod better than Atlantic cod? ›

Like the other types of cod, Alaskan cod fish has a mild flavor and a delicate texture. It's also thought to be slightly whiter and more sweet than Atlantic cod, and has a firm, flaky body that's perfect for fish and chips.

How to cook frozen cod so it's not rubbery? ›

How do you cook frozen cod so it's not rubbery? Temperature is the key to making sure your frozen cod doesn't turn out rubbery or chewy. No matter how you cook it, be sure that your cod reaches an internal temperature of 145˚F as measured by a food thermometer.

Should you rinse cod before cooking? ›

No need to rinse frozen cod.

Some recipes may tell you to rinse your frozen cod before cooking it to get rid of ice crystals, but this step is unnecessary. If anything, it might leave your fish a bit waterlogged.

How long do you soak fish before cooking? ›

If you are going to fry or grill lean, white fish, the flesh will be whiter and firmer if it is soaked for half an hour in a 10% salt solution (brine). The salt penetrates in better and the fish gains a firmer, more satisfying consistency. The flesh tastes better and is easier to handle.

How long to soak dried cod? ›

Prep the Salt Cod

I've done it in as little as eight hours with several changes of water, but it's a roll of the dice as to whether it will still be too salty or not after that. A much more reliable plan is to soak it for a full 24 hours, changing the water multiple times.

Should you brine cod before cooking? ›

Brining fish with salt before cooking is a helpful, but not crucial, step. The brine mixture adds flavor and firmness to the fish as it extracts excess moisture from the flesh which can make it stick to the pan during cooking. Lean white fish like cod and rockfish benefit greatly from a quick, dry brine.

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