Cod Piccata Recipe

Ben Carraoli

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.

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Prep Time 5

Cook Time 15

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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.
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.
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.

Notes

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.