Cod PiccataCod Piccata
Cod Piccata
Cod Piccata
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Recipe - Price Rite Marketplace Corporate
CodPiccata.jpg
Cod Piccata
Prep Time20 Minutes
Servings4
Cook Time30 Minutes
Calories228
Ingredients
1/3 cup whole wheat flour
4 cod fillets ( about 5 ounces each )
3 tbs unsalted butter, divided
3 garlic cloves, minced
1/2 cup white cooking wine
1/4 cup drained and rinsed capers
2 tbs fresh lemon juice
1 tbs chopped fresh parsley
Bialetti Simply Italian Saute Pan - 10 Inch
Directions

1. Cod: In wide, shallow dish, whisk flour and ¼ teaspoon pepper; dip cod in flour, shaking off excess.

 

2. In large skillet, heat 1 tablespoon butter over medium-high heat. Add cod; cook 6 minutes or until internal temperature reaches 145°, turning once. Transfer cod to 8-inch square baking dish; cool slightly. Tightly wrap dish with plastic wrap, then foil; freeze up to 2 months.

 

3. In same skillet, melt remaining 2 tablespoons butter over medium-high heat. Add garlic; cook and stir 30 seconds. Add wine and heat to a simmer; cook 3 minutes or until reduced by half, scraping browned bits from bottom of skillet with wooden spoon. Add capers, lemon juice and ¼ teaspoon pepper; cook and stir 1 minute. Transfer sauce to airtight container; freeze up to 2 months. Makes about ½ cup.

 

4. For Serving: Preheat oven to 400°. Remove plastic wrap and foil from dish; bake 25 minutes.

 

5. Preheat broiler to high. Top cod with piccata sauce; broil 5 minutes or until internal temperature of cod reaches 145°. Serve cod sprinkled with parsley over pasta and sautéed spinach.

 

Nutritional Information
  • 10 g Fat
  • 6 g Saturated Fat
  • 77 mg Cholesterol
  • 471 mg Sodium
  • 6 g Carbohydrates
  • 1 g Fiber
  • 0 g Sugars
  • 0 g Added Sugars
  • 24 g Protein
20 minutes
Prep Time
30 minutes
Cook Time
4
Servings
228
Calories

Shop Ingredients

Makes 4 servings
1/3 cup whole wheat flour
Bowl & Basket Whole Wheat Flour, 5 lb
Bowl & Basket Whole Wheat Flour, 5 lb
$2.99$0.60/lb
4 cod fillets ( about 5 ounces each )
Fresh Tray Wrapped Previously Frozen Alaska Cod Fillet
Fresh Tray Wrapped Previously Frozen Alaska Cod Fillet
$9.99/lb$9.99/lb
3 tbs unsalted butter, divided
Bowl & Basket Whipped Unsalted Butter, 8 oz
Bowl & Basket Whipped Unsalted Butter, 8 oz
$2.29$0.29/oz
3 garlic cloves, minced
Fresh Garlic
Fresh Garlic
$0.87 avg/ea$3.49/lb
1/2 cup white cooking wine
Holland House White Cooking Wine, 16 fl oz
Holland House White Cooking Wine, 16 fl oz
$1.99$0.12/fl oz
1/4 cup drained and rinsed capers
Cento Nonpareil Capers, 3 fl oz
Cento Nonpareil Capers, 3 fl oz
$2.69$0.90/fl oz
2 tbs fresh lemon juice
Bowl & Basket Lemon Juice, 32 fl oz
Bowl & Basket Lemon Juice, 32 fl oz
$2.79$0.09/fl oz
1 tbs chopped fresh parsley
Curly Parsley, 1 bunch, 1 each
Curly Parsley, 1 bunch, 1 each
$1.29
Bialetti Simply Italian Saute Pan - 10 Inch
Not Available

Nutritional Information

  • 10 g Fat
  • 6 g Saturated Fat
  • 77 mg Cholesterol
  • 471 mg Sodium
  • 6 g Carbohydrates
  • 1 g Fiber
  • 0 g Sugars
  • 0 g Added Sugars
  • 24 g Protein

Directions

1. Cod: In wide, shallow dish, whisk flour and ¼ teaspoon pepper; dip cod in flour, shaking off excess.

 

2. In large skillet, heat 1 tablespoon butter over medium-high heat. Add cod; cook 6 minutes or until internal temperature reaches 145°, turning once. Transfer cod to 8-inch square baking dish; cool slightly. Tightly wrap dish with plastic wrap, then foil; freeze up to 2 months.

 

3. In same skillet, melt remaining 2 tablespoons butter over medium-high heat. Add garlic; cook and stir 30 seconds. Add wine and heat to a simmer; cook 3 minutes or until reduced by half, scraping browned bits from bottom of skillet with wooden spoon. Add capers, lemon juice and ¼ teaspoon pepper; cook and stir 1 minute. Transfer sauce to airtight container; freeze up to 2 months. Makes about ½ cup.

 

4. For Serving: Preheat oven to 400°. Remove plastic wrap and foil from dish; bake 25 minutes.

 

5. Preheat broiler to high. Top cod with piccata sauce; broil 5 minutes or until internal temperature of cod reaches 145°. Serve cod sprinkled with parsley over pasta and sautéed spinach.