Cod Piccata Food

BAKED COD PICCATA WITH ASPARAGUS

Steps:

• Place asparagus in an ungreased 11x7-in. baking dish; add water. Arrange cod over asparagus. Sprinkle with lemon juice, lemon pepper and garlic powder. Dot with butter; sprinkle with capers., Bake, uncovered, at 400° for 12-15 minutes or until fish flakes easily with a fork and asparagus is tender. If desired, sprinkle with parsley.

EASY FISH PICCATA

Steps:

• Season the fish on both sides with salt and pepper. Mix the oregano, paprika, and garlic powder and season the flesh side of the fish.
• To dredge, coat the fish on both sides with the flour. Gently shake excess flour.
• In a large cast iron skillet, heat the olive oil and 2 tablespoons of unsalted butter over medium-high heat. Carefully add the fish and cook for 2 to 3 minutes on each side (a total of 4 to 6 minutes), or until the fish is firm and flaky (being careful not to overcook the fish). Transfer the fish to a tray lined with paper towel to drain excess oil.
• To the same pan, add 1 more tablespoon of unsalted. Lower the heat, and add the lemon juice, white wine, and capers. Cook briefly over medium heat.
• Return the fish to the pan and spoon the sauce over the fish (give it just a few seconds to warm through in the sauce).
• Garnish with parsley and red pepper flakes, if using. Serve immediately!

FISH PICCATA

Steps:

• Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the chopped parsley.

COD PICCATA

Steps:

• Cut the cod into 6 pieces
• Mix together flour, salt and chef's shake
• Rinse the cod pieces in water, then dredge thoroughly in flour mixture, until well coated
• Heat olive oil and 2 tablespoons of grapeseed oil in a 9 inch skillet on medium high heat; add half of the cod pieces and brown well, about 3 minutes per side
• Transfer from skillet to a plate, and repeat with remaining cod
• Place plate of cod in warm oven while preparing the sauce
• Add chicken stock, lemon juice, and capers to skillet and use a metal spatula to loosen the browned bits and incorporate them into the sauce
• Reduce the sauce by half then Whisk in the remaining 3 tablespoons of grapeseed oil
• Plate the cod, pour the sauce over it and sprinkle with parsley
• Serve

15 MINUTE WILD COD PICCATA

Steps:

• Rinse the fish in cold water and pat dry.
• Stir salt and flour together in a shallow dish. Dredge fish in flour mixture and shake off excess.
• Melt 2 tablespoons of the butter with the 3 tablespoons of olive oil in a skillet. When butter and oil start to sizzle, add fish and cook for 3 minutes on each side. Remove and transfer to a plate.
• For piccata sauce: Add the lemon juice, broth and capers to the same pan. Bring to boil, scraping up brown bits from the pan for extra flavor. Add remaining 2 tablespoons of butter to sauce and whisk vigorously. Simmer for 4 minutes.
• Pour sauce over fish and garnish with parsley.

COD PICCATA PAPRIKA

Steps:

• Rinse the cod, pat dry, and slice into 4 pieces.
• In a medium bowl, combine the almond flour, salt, and paprika. Coat the cod with the almond flour mixture.
• Heat the olive oil and 1 tablespoon of the grapeseed oil in a large skillet over medium-high heat. Sauté the cod in the oil for 3 to 5 minutes per side, until golden brown. Transfer the cod to a paper towel-lined plate and place in a warm oven.
• Using the same skillet, combine the chicken stock, lemon juice, and olives, loosening the browned bits with a spatula to incorporate into the sauce. Raise the heat to high and reduce the sauce by half. Whisk in the remaining 3 tablespoons grapeseed oil.
• Pour the sauce over the cod, and sprinkle with parsley before serving.

CHICKEN PICCATA

Steps:

• Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
• In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
• Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

COD PICCATA

Steps:

• Cut cod fillet to desired size pieces and season with salt and pepper on both sides.
• In a medium shallow bowl combine flour and Parmesan cheese. Dip cod fillets into a flour-cheese mixture and shake off any excess flour.
• Heat olive oil in a large non-stick skillet and over medium heat. Place fillets in a skillet and cook for 4-5 minutes on each side or until slightly browned. Transfer cooked fillets to a plate.
• In the same pan melt butter on a medium heat. Add garlic and saute for 30 seconds.
• Add heavy cream and chicken broth and wait until it bubbles.
• Meanwhile in a small bowl whisk together corn starch and 1 tablespoon of Piccata sauce. Add the corn starch mixture to the pan with the sauce and whisk until thickens.
• Add lemon juice, capers, season the sauce with salt and pepper.
• Add Cod back to the pan, simmer for another minute and remove from the heat.
• Sprinkle Cod Piccata with fresh parsley and serve immediately!