The Voice of Local Utah

Utah Stories

Cod Piccata

Here is cod piccata recipe. I smothered cod fillets in piccata sauce, but you could substitute any white flesh fish or shrimp if you’d like. 

by

Ted Scheffler

|

I love lemony piccata sauce and I often serve it with pork, veal or chicken. But it’s also delicate enough to use with seafood. Here I smothered cod fillets in piccata sauce, but you could substitute any white flesh fish or shrimp if you’d like. 

Ingredients:

  • 4 cod fillets 
  • 1 1/4 tsp. kosher salt
  • 2 Tbsp extra-virgin olive oil
  • 4 Tbsp unsalted butter, at room temperature 
  • 1/3 cup all-purpose flour, for dredging 
  • 1/4 cup capers, drained and rinsed
  • 1 clove garlic, peeled and minced  
  • 1/2 cup chicken stock 
  • 1/4 cup freshly squeezed lemon juice (from about 1 1/2 lemons) 
  • 1/2 tsp. chopped fresh oregano 
  • 2 Tbsp chopped fresh Italian parsley

Method:

  1. Using a paper towel, dry the cod fillets very well. Season the fish evenly with 1 teaspoon salt. 
  2. Heat a medium skillet (preferably non-stick) over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter to the pan. When the butter is fully melted and the bubbles have subsided, dredge both sides of 2 fillets in the flour. Shake off the excess flour and add the fish to the skillet. Reduce the heat to medium high. Cook the fillets until beginning to brown around the edges on the first side, 2 to 3 minutes. Using a fish spatula, flip the fish gently and cook for another 30 seconds. Remove the fillets to a plate and continue with the remaining 1 tablespoon olive oil, 1 tablespoon butter and remaining fish fillets.
  3. When all 4 fillets are cooked and out of the skillet, add the capers and garlic and cook over medium heat, stirring, until fragrant, about 15 seconds. Add the chicken stock and lemon juice and stir, scraping up the bits from the bottom. Season with the remaining 1/4 teaspoon salt. Simmer for about 2 minutes to reduce the liquid slightly. Finish the sauce by stirring in the remaining 2 tablespoons of butter and the oregano.
  4. Spoon the sauce over the fish, sprinkle with the parsley and serve.

Photo by Ted Scheffler

FOR MORE RESTAURANT REVIEWS GO HERE.

THIS CONTENT IS FROM UTAH BITES NEWSLETTER.

Subscribe to get the latest Utah Bites news and reviews



Food writer Ted SchefflerOriginally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

SUPPORT OUR SPONSORS: click on their logos to visit their website

[nextcode_gallery id_gallery=”4″]

, , , ,
, , , , ,

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.

Join our newsletter.
Stay informed.

Join Utah Stories Newsletter

  • Utah Stories

    The Utah Farm That Refuses to Give Up as Development Closes In

    Running a farm is hard enough, but rapid city growth makes it even tougher. More than a decade ago, the late Verl Cook faced a series of staggering hurdles that threatened to wipe out his family’s livelihood.

    First, the city decided to treat the Cook’s greenhouse — the most profitable part of the farm — like a big-box retail store. They demanded the family build a paved parking lot, a project that would cost $200,000.


  • Farms

    Future Craft Farm Launches First CSA Season in Salt Lake City

    Hall and Scheig found their land last June and broke ground just two months later, transforming what was essentially a blank canvas into a diversified market garden. This year marks their first full growing season, and they’re launching it with a community supported agriculture program, or CSA. CSAs allow people to support local growers by purchasing a season’s worth of produce upfront, giving farmers the financial stability they need during the most expensive part of the year.


  • Utah Stories

    Utah’s Housing Debate Misses the Question That Matters Most

    A generation ago, homeownership was not reserved for the affluent. Working-class families bought modest homes on modest incomes. They built equity, raised families, and entered retirement with a valuable asset largely paid for.

    Today, many Utah families find themselves in a different position. They may earn too much to qualify for housing assistance but too little to purchase a home. They rent apartments that consume an increasing share of their income while saving for a down payment becomes increasingly difficult.


  • Food & Drink

    What’s New in Park City: Pride Celebrations, Summer Markets, and a Culinary Power Move

    Park City’s summer season is underway with Pride Month specials at local restaurants, the return of the Park Silly Market, and a major culinary announcement as longtime Utah chef Phelix Gardner joins Promontory’s Sage restaurant.