This was so delicious!!! I loved it! It wasn't as saucy as I would have liked, so I added a little white wine. I had the pan really hot when I first put the fish in, so it had a little bit of a crust on it. Mmmmmm...so good! The fish cooked perfectly. I served it with steamed squash.
Cod Piccata
Yield: 2 servings (serving size: 1 fillet and 1/2 cup sauce)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 204
- Calories from fat: 18%
- Fat: 4g
- Saturated fat: 0.6g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 0.8g
- Protein: 32.1g
- Carbohydrate: 9.6g
- Fiber: 2.4g
- Cholesterol: 73mg
- Iron: 1.8mg
- Sodium: 438mg
- Calcium: 45mg
Ingredients
- 1 teaspoon olive oil
- 1/2 cup thinly sliced onion, separated into rings
- 1/2 cup diced red bell pepper
- 1 garlic clove, minced
- 1 cup chopped tomato
- 1 tablespoon capers
- 1/4 teaspoon ground cumin
- 1/8 teaspoon crushed red pepper
- 2 (6-ounce) cod fillets
Preparation
- Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; sauté 2 minutes. Add chopped tomato, capers, cumin, and crushed red pepper; cook over medium heat 5 minutes, stirring occasionally. Add fillets to skillet, spooning sauce over fillets. Cover and cook 10 minutes or until fish flakes easily when tested with a fork.
Cod Piccata Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: American, New American
- MAIN INGREDIENT: Fish
- DIETARY CONSIDERATION: Low Carbohydrate, Low Saturated Fat
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
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