Creamy Lemon Cod Piccata
Okay, so do those of you who have kids ever try to attempt a “date night” meal on a non-date night in hopes your kids will eat it? Cause this is exactly what I did with this creamy lemon cod piccata. Surprise of all surprises though, they ate it!
It could have been risky…
Turns out this recipe was a win with my family and minus the double-date dinner guests who constantly got up from the table and did gymnastics in their chairs (aka my toddlers) it was kind of sort of like a date if you like going on dates at the circus.
Life lately, has seemed a bit crammed. Crammed with school, play dates, church activities, holidays, etc. which are all great and wonderful things, and well kind of life, but that also means dinner needs to be anything but crammed. Unless of course, you’re cramming it with all kinds of creamy goodness like this cod piccata dish.
What is a piccata you ask? Well, it’s where you lightly flour the fish (or meat) and then saute it in a butter and oil mixture. Then you make this dreamy, creamy, sauce all in one pan. Easy enough! What you get is a restaurant ready meal that took minimal effort and tastes like something you’d get, well, in a restaurant.
I don’t know about you, but I often find myself leaning toward the seafood dishes when Jonathan and I dine out. Part of that is me wanting to save calories for my adult beverages (priorities, right?), but also I’m curious to see exactly how it was prepared and put together.
It took some time for me to get used to making seafood at home and I often find I learn amazing new ideas and recipes while dining out.
While this creamy lemon cod piccata isn’t exactly low-calorie, it’s also not all that bad either.
And if you love cod then try this blackened fish sandwich.
Creamy Lemon Cod Piccata
- 4 Cod Fillets thaw if frozen
- ½ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
- ¼ cup Flour
- 2 tablespoons Butter
- 1 tablespoon Olive Oil
- 4 Garlic Cloves minced
- ⅓ cup Dry White Wine
- 1 cup Chicken Broth
- 2 teaspoons Cornstarch
- 3 tablespoons Lemon Juice
- 4 tablespoons Capers drained
- ½ cup Heavy Cream
- 1 tablespoon Fresh Parsley chopped
- Place the flour into a shallow bowl. Season both sides of the cod fillets with salt and pepper and dredge each fillet into the flour, covering both sides.
- In a large skillet melt 1 tablespoon of the butter and olive oil over medium-high heat. Add the cod fillets and saute for 4 minutes on each side; transfer to a plate and set aside.
- Add the remaining 1 tablespoon of butter to the skillet and scrape down the sides. Place the garlic into the skillet and cook until fragrant, about 1 minute.
- Pour in the white wine. Cook until the liquid is almost evaporated, about 3 to 5 more minutes.
- Add ¾ cup of the chicken broth, all of the lemon juice, and heavy cream into the skillet, bring to a boil.
- Whisk the cornstarch and the remaining ¼ cup of chicken broth together in a small bowl and pour into the skillet.
- Once the sauce thickens, about 1 more minute of cooking, place the fillets back into the skillet and top with capers. Garnish with fresh lemon slices or parsley.