cod

Cod Piccata

That troubling question, “what’s for dinner?” troubles no more! Of late I’m feeling quite confident about answering this question, having built up a decent repertoire of main dishes for the family.

Here’s a list of entrées that are getting us through the dinner hour with ease:

I can see that the seafood department needs a bit of work, we are definitely chicken heavy. However, this chicken “heaviness” probably reflects the fact that my favorite taste tester (husband) loves chicken and eats seafood mostly under duress. He is basically a meat and potatoes kind of guy and has been amazing about compromising and eating more kid friendly foods and things that work well for me.

I make adjustments as well. When we have chicken parm, I bake mine in a separate dish, omitting the cheese. While this might not seem monumental, it is for me, a former cheese-a-holic. I’ve now been completely dairy-free for almost a year.

Even the boys compromise, eating their share of “adult” foods. How does that work? I usually argue and negotiate with them for a bit, until ultimately they try what is in front of them. They are great sports and actually have learned to like the foods I serve.

Of course, there are nights when I simply make them a big bowl of mac-n-cheese with a side of broccoli while we eat salmon. However, if I can get my younger guy in my lap, he will usually try anything on my plate (food always tastes better when it’s on mom’s plate), then he’ll scoot back into his chair and ask for a helping of his own. That’s what happened recently when I made the dish below.

Adding one more option to the dinner menu, I recently converted my chicken piccata recipe into cod piccata. The capers and parsley complement this mild fish quite nicely and I often find myself slurping up the sauce and last slivers of fish with a soup spoon.

Cod Piccata
Serves: 4-6
Ingredients
Instructions
  1. Cut the cod into 6 pieces
  2. Mix together flour, salt and chef?s shake
  3. Rinse the cod pieces in water, then dredge thoroughly in flour mixture, until well coated
  4. Heat olive oil and 2 tablespoons of grapeseed oil in a large skillet on medium high heat; add half of the cod pieces and brown well, about 3 minutes per side
  5. Transfer from skillet to a plate, and repeat with remaining cod
  6. Place plate of cod in warm oven while preparing the sauce
  7. Add chicken stock, lemon juice, and capers to skillet and use a metal spatula to loosen the browned bits and incorporate them into the sauce
  8. Reduce the sauce by half then whisk in the remaining 3 tablespoons of grapeseed oil
  9. Plate the cod, pour the sauce over it and sprinkle with parsley
  10. Serve

My original piccata recipe is based on one from simplyrecipes.com, a favorite site of mine. So to give credit where it is due, I must thank Elise! I love her recipes and ideas.

Tastespotting.com also keeps me creative during the dinner hour. I check out the beautiful photos on this blog daily. It is constantly updated, featuring the best recipes and pics from food blogs around the globe.

All in all, I am so thankful for the creativity of other bloggers and the abundance of organic, delicious food in my home!

Comments

  1. Karen says

    I’m so happy to have found you! I live in Louisville, CO and have a child that is gluten-free and dairy-free. Your receipes look great, I can’t wait to give them a try!
    Karen

  2. says

    Khun Ying -Thanks so much for adding my site to the recipe directory.

    Michelle My husband really enjoys this one, it’s a favorite of his.

    Karen I think it would be fun one of these Wednesdays for all of us to meet up at the Farmer’s Market to get acquainted.

  3. says

    Your site is the best and the food looks really good. I want to get away from processed foods and your site is gonna help me do that. That way my family and I can be more healthier.

  4. jessi says

    I have a daughter who is 9 years old, she recently battled a month long sickness loosing weight, stomach pains and constant GI probloms. I took her to the hospital several times and got no answears. After hours and hours of research I changed her diet to gluten free. She was already lactose intolerant.After several weeks of this lifestyle change we now know she feels better with this eating habit. Your website is a Godsend, with recipes like these I can cook one meal and keep my family of 6 happy. Thank you, this cod recipe even had my husband asking for more, un known to him that it was gluten free.

  5. says

    Oh my goodness, I absolutely love this! I added garlic, because I adore garlic and I must say– DELICIOUS! My husband has no gluten issues, but he’s always a fan of what a cook and is game for trying new things. He devoured it! I can definitely see this becoming a staple!

  6. Meg T says

    This looks delicious and my kids love fish so hoping to make for dinner this week. Just wondering what you serve it with?? I’ve just recently gone gluten-free so am could use some inspiration on the sides. Thanks in advance!

  7. joyce says

    21 Seasoning Salute is a good substitute for Chef’s Shake, imho. I love it with fish! And this recipe would be a good one for it. Trader Joe’s sells it under their brand name.

  8. Jane B says

    Made this tonight and it was excellent! Made a few changes though. I used regular flour, made my own chefs blend (powdered garlic, dried basil, pepper, seasoned salt, paprika), added chopped tomatoes, and finished with butter instead if the grapeseed oil. I thought it was too lemony pungent beforehand. The butter mellowed the sauce perfectly and everyone in the famiy raved!

    Thanks for the recipe!

  9. says

    LOVE your recipes (and am a bit jealous of where you live :) love Colorado!). Thanks for adding more fish recipes. Would love to see some for talipia. Wonder how the Cod Piccata would taste using Talipa? Might have to try it. Any other ideas?

  10. Meg says

    This was so good! My whole family ate it right up! The sauce just got better and better the more I cooked it down. Thanks for another wonderful inspiration.

  11. says

    Hi Elana – I plan to make this tonight and I’m a pretty amateur cook! At what degree temp should the oven be to put the fish in to warm? And what do you mean by “reduce the sauce by half” Thanks!!

  12. John says

    Good recipe! I made a few adjustments that we (my wife and our 7 yr old) thought worked very well.

    – substituted coconut oil for all oils. I think is a better oil from taste to health.
    – green olives for capers (removed the pimentos)
    – fresh squeezed lime juice (1) for lemon
    – cilantro for parsley

    Otherwise, made as directed. Very good.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Comments are greatly appreciated! Unfortunately Elana is not able to answer substitution questions, as the only way to know if something works is to test it, and she does not provide this service. If you have a substitution question, please don't hesitate to leave a comment here, and another reader may jump in to answer.