This article delves into the delicate task of preparing a flavorful cod piccata, emphasizing the importance of cooking technique to avoid overcooking the tender fish.
To prepare cod piccata, begin by patting the cod filets dry and seasoning them with salt and pepper. Lightly dust one side with flour to aid in browning. Melt butter in a skillet over medium-high heat. Once the butter ceases bubbling, place the cod filets in the skillet, floured side down. Cook undisturbed until they develop a light brown color, approximately 3 minutes. Carefully remove the filets and keep them warm, leaving the floured side up.
In the same skillet, cook lemon slices for 2 to 3 minutes, turning to ensure even cooking, then add shallots and capers. Continue to cook for about a minute before incorporating white wine to deglaze the skillet, scraping up any browned bits. Following this, add chicken broth and chopped parsley, squeezing juice from half a lemon into the pan. Let the mixture cook for about 4 minutes.
Gently return the cod to the skillet, still with the floured side up. Cook until the cod reaches an internal temperature of 145 degrees Fahrenheit. Remove the filets to a serving plate, keeping them warm.
For the sauce, take 1/4 cup of the cooking liquid and allow it to cool slightly. Add the remaining butter to the skillet and stir until melted. Combine the cooled liquid with the rest of the flour to create a slurry, then stir it briskly into the skillet. Cook the mixture until the sauce thickens and becomes slightly bubbly, then pour it over the cod filets. Garnish the dish with sprigs of parsley if desired.
A successful cod piccata hinges on careful attention to cooking times and temperatures, ensuring the fish remains tender while absorbing the vibrant flavors of the sauce.
Source: Allrecipes
