Cod Piccatta
Cod Piccata
Serves: 4-6
Ingredients
- 1½ pounds cod
- ½ cup blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- ½ teaspoon all purpose chef’s shake
- 5 tablespoons olive oil
- 5 tablespoons grapeseed oil or butter
- 1 cup chicken stock or Kettle & Fire Bone Broth
- ¼ cup lemon juice
- ¼ cup brined capers
- ¼ cup fresh chopped parsley
Instructions
- 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 large 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