Light Cod Piccata
I don’t know about you but I LOVE fried lightly breaded goodness at any Italian restaurant. This is my way of getting what I want, but still being healthy. You don’t always have to sacrifice flavor for health! I promise if you try this recipe you won’t be disappointed.
2 Cod Filets
1/2 cup Almond Flour
1/2 tsp Sea Salt
3 tbsp Extra Virgin Olive Oil
3/4 cup Low Sodium Chicken Broth
Juice of 1 Lemon
1/4 cup Capers – Drained
2 tbsp Parsley (Fresh or Dried)
1 cup Mushrooms
In a bowl, mix almond flour & salt together. Since off the fish and pat dry with a paper towel. Coat the fish in the almond flour mixture to cover the filets.
Heat 2 Tbsp olive oil to coat the bottom of a non stick pan over medium-high heat Working in the cod filets. You may have to cook only a couple at a time pending on the size of your pan. Let cod cook 3 minutes on each side to brown. *NOTE: if you have thick cod filets, it may take longer to cook. You will notice when the cod is done it begins to flake very easily.
Remove from pan and put aside
Add the chicken stock, lemon juice, mushrooms, and capers into the skillet and scrape the bottom to get any breading that may have been left behind. Simmer for about 10 minutes.
Remove from heat and stir in the remaining tablespoon of olive oil.
To serve, divide the sauce mixture up to coat the top of the cod filets and sprinkle with parsley. Happy eating!
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