Cod Piccata

Ingredients

• 1.5 pounds cod filets
• salt and pepper to taste
• 4 teaspoons flour
• 4 tablespoons unsalted butter
• 1 large lemon
• 2 tablespoons shallot
• 3 tablespoons capers
• 0.25 cups white wine
• 0.75 cups low-sodium chicken broth
• 2 tablespoons parsley , optional

Instructions

1. 1

   Pat cod filets dry with paper towels and lightly season both sides with salt and pepper. Use a scant teaspoon of flour to very lightly dust one side of cod filets. See note.

2. 2

   Melt 2 tablespoons butter in a large skillet over medium high heat. When butter stops bubbling, add cod filets, floured side down. Cook undisturbed, until a light brown color develops, about 3 minutes. Keeping the floured side up, carefully remove filets from skillet and keep warm.

3. 3

   Cook lemon slices in the same skillet for 2 to 3 minutes, turning to cook evenly, and add shallots and capers. Cook about 1 minute more.

4. 4

   Stir in white wine; cook about 1 minute, scraping up any browned bits from the bottom of the skillet. Stir in chicken broth and chopped parsley, and squeeze juice of reserved lemon half into the skillet; cook about 4 minutes.

5. 5

   Gently return filets to the skillet, floured side up. Cook in the sauce until an instant read thermometer inserted in the center reads 145 degrees F (63 degrees C). Remove to a serving plate, floured side up, and keep warm.

6. 6

   Remove about 1/4 cup of liquid from skillet; allow to cool slightly.

7. 7

   Add remaining 2 tablespoons butter to skillet and stir until melted.

8. 8

   Whisk cooled liquid and remaining flour together to make a smooth slurry. Stir slurry briskly into the skillet, and cook until sauce is thickened and bubbly. Pour sauce over cod filets, and garnish with parsley sprigs.