Scallopine of cod piccata
Prep Time:
15 minutes
Cooking Time:
10 minutes
Servings:
4
To get pithless lemon sections, you need to use a technique that removes the peel and white pith, then cut between the membranes to release the fruit segments. First, cut off the top and bottom of the lemon and then slice off the peel and pith, following the curve of the fruit. Next, slice down along the sides of each segment, cutting between the membranes, to separate and release the fruit.
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Ingredients
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1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds center-cut cod fish fillets, boned
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
Piccata sauce :
1 tablespoon unsalted butter
1 shallot (finely diced)
1 teaspoon minced garlic
1 cup white wine
2 tablespoon pithless diced lemon sections (see comment)
1/4 cup fresh squeezed lemon juice
1/4 cup capers (drained)
1 tablespoon chopped fresh parsley
Directions
Slice the center-cut cod into thin scallopines
Mix together the flour, salt and pepper on a plate. Dredge the cod in the flour
mixture and place on a plate.
2. Heat the butter and olive oil in a large skillet over medium-high. Once the butter-oil mixture
is hot, add the cod. Cook until golden brown, about 2-3 minutes, then flip and cook an additional 2 minutes or until the fish is opaque throughout and easily flakes with a fork.
Remove to a clean plate.
Reduce the heat to medium and add the remaining butter to the pan. Once melted, add the
shallots and garlic and cook until softened, about 2 minutes
Slowly pour in the wine, raise the heat, and bring to a boil. Reduce by half, scraping up any
browned bits. Add the diced lemon sections, lemon juice and capers and stir.
Place the cod back into the pan to warm through.
Serve the cod topped with spoonfuls of the piccata sauce and garnished with fresh parsley.
