COD PICCATA (Serves 4)

Suggested Side Dishes

Buttered Miniature Penne Pasta
Zucchini with Sun Dried Tomatoes
Baguette

Ingredients

4 cod filets, about 6 ounces apiece
All purpose flour for dredging
1 tablespoon olive oil
4 tablespoons unsalted butter
2/3 cup dry white wine
1/2 cup chicken stock
1 teaspoon lemon juice
1 tablespoons capers, drained
1 tablespoon parsley, finely chopped
Salt and pepper

Wash the cod and pat it dry. Salt the fish and lightly dust it with flour.

Heat the oil and butter in a large skillet. Sauté the cod over moderately high heat for 4 to 5 minutes on each side, or until done.

Transfer to a warm plate with a wide spatula. Add the wine to the pan and increase the heat to high. Allow the liquid to boil and reduce.

Pour in the stock (and some pasta water if you have saved it) and boil for about 2 minutes as it slightly thickens. Add the lemon juice and drained capers and stir for about 1 minute. Salt and pepper to taste.

Return the cod to the pan and heat through for about 1 minute.

Plate the cod and spoon sauce over it. Sprinkle with parsley and serve.

Helpful Hints

Food Prepping Buttered Orzo also goes great with this dish. It picks up the flavors of the sauce. You can make it ahead of time and heat it up in a pan or the microwave with the butter. Save some of the pasta water and pour a tablespoon into the sauce when you pour the broth in. Make sure the salad is clean and ready to go in the bowl crisping up in the refrigerator.

Add the olive oil and lemon right before you serve it. Arugula has a little bite and adds great flavor to this meal.

Fish always makes a very elegant, sophisticated meal. Gently turn the filets so they do not break up in the pan. Once again, watch for doneness applying the “10 minute rule”

Measure the fish at its thickest part and cook it 10 minutes for every inch, turning once halfway through the cooking time.

You may also use halibut, sea bass or other firm white fish.