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Top-down hyper-realistic view of perfectly flaky cod piccata ingredients and seared fish in a white ceramic bowl. (Cod Piccata Recipe)

The Ultimate Pan-Seared Cod Piccata Recipe

This Cod Piccata Recipe features pan-seared, golden-brown cod fillets drenched in a glossy lemon butter caper sauce. Flaky, tender, and hyper-realistic in flavor, it perfectly balances rich butter with bright citrus in just 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 fillets
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 fillets cod About 6 oz (170g) each.
  • 1/2 cup all-purpose flour (60g)
  • 1 tsp kosher salt (5g)
  • 1/2 tsp black pepper (2g)
  • 2 tbsp olive oil (30ml)
  • 1 tbsp unsalted butter (15g)
  • 1/4 cup fresh lemon juice (60ml)
  • 1/2 cup chicken broth (120ml) or dry white wine.
  • 3 tbsp capers (45g), drained.
  • 3 tbsp cold unsalted butter (45g), cubed.
  • 2 tbsp fresh parsley (8g), finely chopped, for garnish.

Equipment

  • 1 Large Stainless Steel or Cast Iron Skillet Essential for an even golden-brown sear.
  • 1 Fish spatula Ensures flipping without breaking the flaky texture.

Method
 

Step-by-Step Directions
  1. Pat your cod fillets dry with paper towels. Season evenly with salt and black pepper. Gently dredge each fillet in the flour, shaking off the excess so only a very thin, even coating remains.
  2. Heat your skillet over medium-high heat with the olive oil and 1 tbsp butter. Lay the cod fillets into the pan. Sear undisturbed for 3 to 4 minutes per side until a deep golden-brown crust forms. Transfer the fillets to a warm plate.
  3. Lower heat to medium-low. Pour the chicken broth and fresh lemon juice into the skillet. Scrape up the browned bits from the bottom. Let it simmer and reduce by half.
  4. Turn the heat completely off. Add the cold, cubed butter into the reduction. Whisk continuously until melted to create a thick, glossy lemon butter caper sauce.
  5. Stir the drained capers into the sauce. Place the fish in a shallow white ceramic bowl, drench with the warm sauce, and garnish with finely chopped fresh parsley.

Notes

Dry the Fish Completely: Moisture is the enemy of a good sear. Press water out before dredging.
Use Cold Butter for the Sauce: Cold butter slowly melts off the heat, preventing the sauce from breaking and creating a glossy emulsion.