Easy cod piccata is flavorful and healthy. Tender white fish with artichokes and a white wine sauce is perfect for a weeknight meal. You will love this fish piccata.
While everyone makes chicken piccata, I decided to try it with fish. Cod fish filets worked great in this dish, but really any type of white fish will do. Flounder, tilapia and haddock all would work well.
Why Make Fish for Dinner?
Fish is packed with protein and are a great source of vitamin D and omega-3 fatty acids. That means it's good for your heart and your brain and it can even decrease depression! The health benefits are undeniable but I also think it's quite delicious. Plus, fish typically cooks quickly so you can get a healthy and flavorful meal on the table, fast.
Sometimes fish gets bad publicity regarding contaminates and sustainability. It can be confusing but when making cod piccata I look for wild-caught fish whenever possible. There are ups and downs to both farm-raised and wild-caught fish but if I can get local fresh caught fish, of course that is always my preference. Here is some great information on picking and choosing the best fish.
What is Piccata Sauce?
Traditionally, in Italian, Piccata means to pound something flat. Italians often make Chicken or Veal Piccata where the meat is pounded into thin cutlets and topped with a sauce. The sauce is made using the pan drippings to which lemon juice and white wine or chicken stock are added and reduced. Garlic, shallots, capers and lemon can be added. After the sauce is reduced, butter is stirred in to give it a nice velvety finish.
In this fish piccata variation, fillets of codfish are used in place of chicken or veal but the rest of the recipe is basically the same with the exception that I have added artichokes because I love the combination of fish with artichokes. It also make this simple fish recipe a bit more creative.
Ingredients Needed for Cod Piccata
- Medium size white fish fillets - Codfish fillets are my favorite but any white fish will do.
- Flour - Dredging the filets in flour gives them a nice crust and lots of flavor. The extra bits in the pan also thicken the sauce a bit.
- Seasoning - I use a fish seasoning such as this Seafood Magic or you could use any type of all purpose seasoning that you like on fish. Plus have some salt and pepper on hand to season to taste at the end of cooking.
- Olive oil - Use a light oil so its flavor doesn't overpower the fish.
- Lemon juice - Fresh squeezed lemon juice is always preferable to bottled.
- White wine - Because the wine is an important part of the sauce, use one that you enjoy drinking. Serve it with the dish and it will pair perfectly.
- Capers - These briny little flower buds add lots of flavor.
- Parsley - Use chopped fresh parsley for flavor and color.
- Butter - Regular salted butter works well here.
- Artichoke hearts - Be sure to rinse the canned artichokes well.
- Sliced lemon and fresh parsley leaves - for garnish
More Easy Seafood Recipes
- Healthier Shrimp Scampi
- Pan Seared Scallops with Brown Butter Beer Sauce
- Homemade Fish Sticks
- Pan Roasted Swordfish with Cherry Tomatoes and Capers
- Spicy Honey Glazed Asian Salmon with Mango Slaw
- Cod and Veggie Packets from Who Needs A Cape
Are you looking for a quick weeknight meal that's both healthy and flavorful? You will love this fish piccata recipe.
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Cod Fish and Artichoke Piccata
- 4 medium size white fish fillets about 1 pound of fish
- ¼ cup flour
- 2 teaspoons all purpose or fish seasoning
- 1 to 2 Tablespoons olive oil
- ¼ cup freshly squeezed lemon juice
- ½ cup dry white wine
- 1 Tablespoons capers
- 1 Tablespoons chopped parsley
- 2 Tablespoons butter
- 1 can 14 ounces artichoke hearts, rinsed and drained
- Sliced lemon for serving
- fresh parsley leaves for serving
- salt and pepper to taste
- Dredge the fillets lightly with the flour and sprinkle with seasoning. Heat the olive oil in a large saute pan over medium to medium-low heat.
- Add the fish fillets and cook for 2 minutes on each side, until browned. Reserve them on a plate and keep warm.
- Over medium heat, add the lemon juice, wine, capers and parsley.
- Boil over high heat until reduced in half, about 2 minutes.
- Add the butter, let it melt then whisk the sauce together. Add the artichokes and put the fish back in the pan. Heat for a few minutes until both the artichokes and fish are hot.
- Serve with a slice of lemon and a sprinkling of fresh parsley. Add salt and pepper to taste.
First Published March 2009 ; Updated July 2021