Lemon Cod Piccata
Preparation: 10 minutes
Oven: 15 minutes
Ingredients
-4 Cod Fillets (if frozen, thawed)
-Salt and Pepper, seasoning
-1/4 cup Flour of choice
-2 tablespoons Butter
-1 tablespoon Olive Oil
-4 Garlic Cloves, minced
-1/3 cup Dry White Wine, optional
-1 cup Chicken Broth
-2 teaspoons Cornstarch
-3 tablespoons Lemon Juice
-4 tablespoons Capers, rinsed and drained
-1/2 cup Heavy Cream
-Garnish with Parsley
Instructions
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 sauté 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 and then pour in the white wine. Cook until the liquid is almost evaporated, about 3 to 5 more minutes. Pour 3/4 cup of the chicken broth, all of the lemon juice, and heavy cream into the skillet, bring to a boil.
Add the cornstarch to the remaining chicken broth and whisk to mix evenly. Pour into the skillet and stir to combine. Once 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.
