Traditionally cooked with chicken, this cod fish piccata recipe is a delicious alternative! The butter sauce mixed with fresh squeezed lemon juice pairs perfectly with cod, especially in the summer months. Your are left with a flavorful dish in under thirty minutes!

Ingredients:

• 4 Cod Loins, seasoned with salt and black pepper on both sides
• 1/2 cup Capers, rinsed
• 2 oz. Butter, unsalted
• 1/4 cup Lemon Juice
• 1/2 cup White Wine, dry like Chardonnay
• 1 cup Chicken Stock
• All Purpose Flour, for coating, seasoned with salt and black pepper
• Extra Virgin Olive Oil
• Handful Parsley, chopped

Warm up the chicken stock on the stove.

Meanwhile, dredge the cod in the flour and shake off any excess.

In a frying pan, add a large drizzle of olive oil and half of the butter. Allow the butter to melt over medium heat. Once the butter has melted, add in the cod and cook for four minutes.

Flip over and cook for three minutes. Add in the rest of the butter and let cook for one more minute. Remove the cod from the pan and place on a clean dish.

In the same frying pan, add in a drizzle of olive oil, the lemon juice, white wine and the capers. Allow to cook over medium heat for about one minute.

Add in the chicken stock. Bring to a boil over medium heat.

Once boiling, place the cod back into the pan. Allow to cook for another eight minutes. Remove from pan and sprinkle parsley on top to serve.