Do Share Recipe

I still remember the first time I made this Cod Piccata Recipe at home—it felt like a bright, lemony dinner straight from my favourite Italian restaurant. The moment that buttery, tangy sauce hit the pan, I was hooked on how beautifully it brings out the mild flavor of the cod.

After a couple tries, I’ve perfected the timing so the fish stays juicy and the sauce is just right. This dish is quick enough for weeknights yet impressive enough for guests. Trust me—you’ll go back for seconds! You can also enjoy similar lighter starters like Thai Chicken Lettuce Wraps to begin your meal.

Ingredients

Here’s what you need to make this delicious Cod Piccata, with helpful tips so everything turns out perfectly every time:

1½ pounds cod filets – pat dry so they sear nicely instead of steaming.
Salt and pepper, to taste – seasoning is key for flavor.
4 teaspoons all-purpose flour, divided – lightly dusting the fish helps create a golden crust.
4 tablespoons unsalted butter, divided – real butter makes a richer sauce.
1 large lemon – half sliced thinly, half for juice to keep flavor bright.
2 tablespoons thinly sliced shallot – adds sweetness and depth.
3 tablespoons capers, rinsed and drained – the tangy pops in every bite.
¼ cup dry white wine – brings acidity and complexity (can swap for more broth).
¾ cup low-sodium chicken broth – balances the sauce without being too salty.
2 tablespoons minced fresh parsley – fresh garnish brightens the dish.

Note: several servings (recipe yields about 3 hearty portions)

Variations

You can easily tweak this recipe to fit your tastes or dietary needs:

Gluten-Free: Substitute the all‑purpose flour with rice flour or a gluten‑free mix so everyone can enjoy it.
Dairy‑Free: Swap butter for vegan butter or extra olive oil, though the sauce won’t be quite as rich.
Wine‑Free: Use extra chicken broth plus a bit more lemon juice instead of white wine.
Add Heat: Sprinkle a pinch of red pepper flakes into the sauce for a spicy kick. You could also try pairing this main with a hearty dish like Pepper Steak with Bell Peppers and Onion for a satisfying dinner spread.

Cooking Time

Here’s how long this Cod Piccata takes from start to finish:

Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes

Equipment You Need

Large skillet – to sear the cod and simmer the sauce.
Tongs or spatula – makes flipping fish easy and gentle.
Measuring cups & spoons – for accurate ingredient amounts.
Knife & cutting board – prep your lemon and shallot.
Paper towels – dry the cod for a perfect sear.
Small bowl – mix your flour or slurry if you thicken the sauce.
Instant‑read thermometer (optional) – ensures the cod is perfectly cooked.

How to Make Cod Piccata Recipe?

Prepare the Cod

Before you cook, I like to pat my cod dry and season both sides with salt and pepper—this ensures the seasonings stick and the fish sears properly. Lightly dust one side of each filet with flour; this gives the fish a delicate crust and helps thicken the sauce later.

Sear the Fish

Heat half the butter in a large skillet over medium‑high heat. Once it stops foaming, add the cod filets with the floured side down. Let them cook undisturbed so they brown slightly, about 3 minutes. This step seals in moisture and flavor.

Cook the Lemon, Shallots & Capers

After removing the fish, toss in your lemon slices, shallots, and capers so they soak up the buttery goodness left in the pan. This mix becomes the aromatic base for your sauce.

Build the Sauce

Pour in the white wine and scrape up those tasty browned bits from the skillet. Then add the chicken broth, parsley, and lemon juice. Let it simmer for a few minutes until everything melds into a tangy, silky sauce.

Finish & Thicken

Gently return the cod to the pan and let it cook in the sauce until it reaches 145°F inside. I always check with a thermometer to avoid overcooking. If you want a thicker sauce, mix the remaining butter with a bit of flour or make a slurry to finish it off.

Additional Tips for Making This Recipe Better

I always pat my fish completely dry—damp fish never gets that beautiful sear.
If your pan feels crowded, cook the cod in batches so each piece gets golden and crisp.
I like to use fresh lemon juice and zest; it brightens the sauce much more than bottled juice.
Let the sauce simmer gently so it doesn’t reduce too fast and taste too salty.

How to Serve Cod Piccata Recipe?

Cod Piccata shines when plated beautifully. I serve the fish on warm plates so it stays hot, then drizzle the zesty sauce right over the top. Garnish with extra lemon slices and a sprinkle of fresh parsley for color. For sides, creamy mashed potatoes, angel hair pasta, or sautéed green beans are perfect to soak up the sauce. A crisp white wine also pairs beautifully!

Nutritional Information

Here’s a quick snapshot of what each serving provides:

Calories: ~517 per serving
Protein: ~57g
Carbohydrates: ~35g
Fat: ~19g

Make Ahead and Storage

Refrigerating: Let any leftovers cool completely before sealing them in an airtight container. They’ll stay fresh in the fridge for up to 2–3 days.

Freezing: You can freeze the cooked fish and sauce separately for up to 1–2 months. Thaw overnight in the refrigerator before reheating.

Reheating: Warm gently in a skillet over low heat; high heat can dry out the cod. Alternatively, microwave in short bursts until heated through.

Why You’ll Love This Recipe?

Here are a few reasons this Cod Piccata has become a favorite:

Bright and Tangy Flavors: The lemon and capers create a vibrant sauce that lifts the mild cod perfectly.
Quick to Prepare: From prep to plate in about 20 minutes—ideal for busy nights.
Impressive Yet Easy: It feels fancy without complicated steps.
Versatile Sides: Pair with pasta, rice, or veggies for a complete meal.
Customizable: Easy to adapt for gluten‑free or dairy‑free diets.

Ben Carraoli