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. 


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. 


  • 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


  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



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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.

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