Tomato Piccata Alaskan Cod
Tender Alaskan cod simmered in a bright tomato piccata sauce with lemon, capers, garlic, and olive oil. This easy Italian-inspired seafood dinner is light, flavorful, and perfect for serving with crusty bread or pasta.
Ingredients
- 2 Lbs. Alaskan cod
- 1/2 cup flour
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 1/2 cup finely chopped onion
- 1 Tbsp. minced garlic
- 2 cups chopped tomatoes
- 1 cup my easy marinara sauce
- The juice from 1 lemon
- 1 cup white wine
- 1 cup chicken stock
- 1/2 cup capers
- 2 Tbsp. chopped Italian parsley for garnish.
Instructions
- Start by salt and peppering the fish then coat with the flour shaking off access.
- In a saute pan over medium high heat in the olive oil cook brown the cod on both sides. Remove and set aside while making the sauce.
- In the same pan add the butter then add in the onion and garlic and cook until soft and translucent.
- Add the tomatoes and cook until they burst. Add in the marinara sauce, white wine, lemon juice, chicken stock and capers . Simmer for 15 minutes or until sauce thickens.
- Add the cod back to the pan and simmer just about 3-5 minutes until the fish is heated. Plate the fish pour the tomato picante sauce over it ,sprinkle with chopped Italian parsley.
Notes
Don’t overcook the cod. Cod is ready when it flakes easily with a fork and is opaque in the center. Let it gently simmer in the tomato piccata sauce so it absorbs all those bright lemon, garlic, and caper flavors without becoming dry.