Cod Piccata

Ingredients

• 1½ lb cod fillets
• ½ cup all-purpose flour
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 2 clove garlic
• ½ cup dry white wine (optional)
• ½ cup chicken or vegetable broth
• 1 lemon
• 2 tbsp capers
• ¼ cup fresh parsley (optional)

Steps

1. Pat cod fillets dry with paper towels. In a shallow dish, combine flour, salt, and pepper. Dredge each cod fillet in the seasoned flour, shaking off any excess.
2. Heat olive oil in a large skillet over medium-high heat. Add the floured cod fillets and cook for 3-4 minutes per side, until golden brown and cooked through. Remove cod from skillet and set aside.
3. Reduce heat to medium. Add 2 tablespoons of butter to the skillet. Mince garlic and add to the skillet, cooking for 30 seconds until fragrant. Pour in white wine (if using) or broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
4. Squeeze the juice from the lemon into the skillet and add capers. Simmer for 2-3 minutes until the sauce slightly thickens. Stir in the remaining 2 tablespoons of butter until melted and emulsified.
5. Return the cooked cod fillets to the skillet, spooning the sauce over them to coat. Garnish with fresh chopped parsley, if desired, and serve immediately.