I like when fish and seafood are much lower priced during Lent. I stock up and we eat it more often. Cod is one of my favorites, possibly due to my Norwegian heritage. It’s a fishy tasting fish but I’ve found ways to work around that. I loved the butter basted cod that I posted a few years ago. I’ve made cod with a caper sauce before but this recipe was slightly different. It was a hit with us!
I don’t remember what else I was cooking but I asked my P.S. (Pantry Supplier/ hubby) to rinse the cod and pat it dry. I collected the ingredients for the sauce and set them by the stove. This would be a fast moving recipe so I wanted to be ready. I did turn on the oven so that I could slide the fried fish in to keep it warm while the sauce finished up. I’m glad I did as the sauce took a little longer than I’d expected.
This would be a great gluten free recipe, as it calls for almond flour. I used regular flour and it was a great substitute. I mixed the salt with the flour and dredged the pieces of cod in it until they were coated. I laid them on a plate and heated the skillet with the olive oil and some canola oil. I also didn’t have grapeseed oil and wasn’t going to buy some for one recipe. I’ve never seen a recipe that called for grapeseed and a Google search told me canola was a good sub.
When my skillet was hot, almost smoking, I put the filets into the heated oil and let them brown for several minutes. I found they took about 6 minutes, a few more than the recipe suggested, to brown. My filets were quite thick, possibly that was the difference. I’ll just suggest your cooking time may vary as well.
I flipped the pieces of cod and fried them on the second side. They browned quicker and after 2-3 minutes I removed them to a pan and slid them into the oven.
I added the remaining ingredients to the skillet and let them come to a bubble. I scraped the bottom to add the browned bits into the mix and let the sauce reduce down to about half.
It took maybe 10 minutes to reduce, I was surprised it was so long. I was relived I’d chosen to heat the oven for the fish!
I served the filets for dinner drizzled with the lovely sauce. It was delicious! Very much like pickles, with so many capers and lemon juice. We loved it and said capers were definitely a good flavor for a fish garnish.
Lemony cod with a snappy caper sauce.
- 1 lb. cod fillets
- 1/3 cup almond flour (I used regular flour)
- 1/2 teaspoon salt
- 2-3 tablespoons extra virgin olive oil
- 2 tablespoons grapeseed oil, divided
- 3/4 cup chicken stock
- 3 tablespoons lemon juice
- 1/4 cup capers; drained
- 2 tablespoons fresh parsley; chopped (extra for garnish if desired)
Combine the flour and salt in a shallow bowl. Rinse and pat the filets dry with paper toweling. Dredge filets in flour and place on a plate.
Coat bottom of large skillet with olive oil and grapeseed oil. Heat over medium high heat. Brown cod 2-3 minutes per side. Your time may vary. Set filets in a pan and place in preheated oven.
In the same skillet add the chicken stock, lemon juice, and capers. Scrape brown bits off the bottom. Simmer sauce until reduced by half. This may take 5-10 minutes.
Serve cod on plates drizzled with the sauce and sprinkled with extra parsley.
Adapted from Paleo Grubs