You just might love how this Paleo Cod Piccata turns out! Growing up, I knew that to make something that had a crispy breaded crust (like chicken parmesan), we typically used white flour, bread crumbs, and an egg. So I decided to throw that out the window. To make the crispy crust on this dish, I simply used almond flour. That’s all! I know almond flour can be in the pricey range, but it’s a healthier option then the processed white flour.
15 minutes (3-4 min each side of cod filet)
- 1 lb. cod fillets, wild caught
- 1/3 cup almond flour (I know this can be a little pricey, so I package it up and stick it in the fridge to keep longer)
- 1/2 tsp salt
- 1/2 tsp pepper
- 3-4 tbsp coconut oil
- 3/4 cup vegetable or chicken stock
- 3 tbsp fresh lemon juice
- 1/4 cup capers, drained
- 2 tbsp fresh parsley, chopped (optional)
- 2 tbsp fresh dill, chopped (optional)
- Stir the almond flour, salt, and pepper together in a shallow bowl. Rinse off the fish and pat dry with a paper towel (this is important to get off the excess water).
- Dredge the fish in the almond flour mixture to coat.
- Heat enough coconut oil to coat the bottom of a large skillet over medium-high heat.
- Working in batches, add the cod and cook for 3-4 minutes per side to brown.
- Remove to a plate and set aside.
- Add the stock, lemon juice, and capers to the same skillet and scrape any browned bits off the bottom.
- Simmer to reduce the sauce by almost half. Remove from heat.
- To serve, divide the cod onto plates, drizzle with the sauce, and sprinkle with parsley and dill.