Creamy Cod Piccata

Creamy Cod Piccata 1.jpg

Is there anything better than the rich, lemony zest of a good Piccata? If you haven’t noticed yet, I’m something of a “celebratory” eater. Like, I celebrate food and enjoying it! I think that’s part of what has made this journey more of an adventure and less of a chore…I truly enjoy playing with the flavors of food!

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This is one dish I can’t wait to play with some more and try different proteins. The Piccata was no less rich than the traditional version, and comes together quickly! So a quick swap with some chicken or beef should be a snap!

We paired ours with some sauteed asparagus, but it would be great up against your favorite veggie-noodle or even roasted cauliflower!


prep time: 15 Mcook time: 20 Mtotal time: 35 M


  • 1 lb of Cod, cut into steaks
  • 1/2 cup coconut or cassava flour
  • 1 tbsp nutritional yeast
  • 1 tsp sea salt
  • 1 tsp garlic salt
  • 2 tbsp olive oil
Piccata Sauce
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1/2 cup bone broth
  • 1/4 cup Coconut milk
  • 3 tbsp lemon juice
  • 1/4 cup capers
  • 1/2 tsp sea salt
  • Parsley for garnish


How to cook

For the cod
  1. Combine the flour, nutritional yeast and seasonings. Spread across a plate.
  2. Dredge the cod in the flour and seasoning mixture, coating well on both sides.
  3. Add the oil to a skillet and warm to med-hot. DO NOT OVERHEAT or bring to smoking point.***you may need a bit more oil depending on the size of your skillet.
  4. Cook the cod on each side approx 3-4 minutes until the crust begins to brown.
  5. Set cooked Cod aside on a plate while you prepare the Piccata sauce (cover the plate with a lid to keep warm).
For the Piccata Sauce
  1. Add the oil to a skillet and bring to medium heat.
  2. Add the garlic and sauté until fragrant.
  3. Add the remaining ingredients except parsley. Simmer for 4 minutes.
  4. Spoon the sauce and capers over the cod and garnish with parsley.
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