Quick Baked Cod Piccata

Here is my go-to baked cod piccata recipe, with a light lemon-caper sauce, a crispy panko coating, and a fresh parsley garnish that makes this fish dish feel special without being fussy.

This cod piccata has become my family’s favorite way to enjoy fish on busy weeknights. I often prep the coating ahead of time so I can get dinner on the table quickly. Nothing beats a recipe that’s both simple and good enough for company, wouldn’t you agree?

Which Kind of Cod Should I Use?

For piccata, you’ll want to look for thick, firm white cod fillets that are about 1-1.5 inches thick. Pacific cod and Atlantic cod are both great choices for this dish, with Pacific cod being slightly firmer and Atlantic cod having a bit more flavor. Fresh cod is wonderful if you can find it, but don’t shy away from frozen – most fish is frozen right after catching to preserve freshness anyway. When shopping, look for fillets that have a translucent appearance without any brown spots or discoloration, and they should smell clean and oceany, never fishy. If you’re using frozen cod, make sure to thaw it completely in the refrigerator and pat it dry with paper towels before cooking.

Options for Substitutions

This fish dish is pretty adaptable – here’s what you can swap if needed:

• Cod fillets: While cod works great here, you can use any mild white fish like halibut, haddock, or sole. Just watch the cooking time – thinner fillets will cook faster than thick cod pieces.
• Almond flour: Regular breadcrumbs work perfectly if you don’t need the recipe to be gluten-free. You can also try coconut flour or crushed pork rinds for other low-carb options.
• Grapeseed oil: Any neutral-flavored oil like avocado oil or canola oil will work just fine here.
• Chicken broth: Vegetable broth or even white wine make good substitutes. If using wine, reduce the amount to 1/2 cup to keep the sauce from being too strong.
• Capers: If you’re not a fan of capers or can’t find them, try chopped green olives for that same briny taste. Use about 3 tablespoons.
• Fresh parsley: Dried parsley works in a pinch (use 2 teaspoons), or try fresh basil or dill for a different but tasty twist.

Watch Out for These Mistakes While Cooking

The biggest challenge when making baked cod piccata is overcooking the fish, which can quickly turn from perfectly flaky to dry and rubbery – remove it from the oven when it reaches 140°F, as it will continue cooking to the ideal 145°F while resting. A common error is not patting the cod completely dry before coating it with the almond flour mixture, which prevents you from getting that nice golden crust – take an extra minute to thoroughly dry the fillets with paper towels. To avoid a broken or separated sauce, make sure to whisk the lemon juice into the warm (not hot) chicken broth gradually, and keep the heat at medium-low when combining all the sauce ingredients. For the best flavor development, don’t rush adding the capers – let them cook in the sauce for at least 2-3 minutes to release their briny goodness into the dish.

What to Serve With Cod Piccata?

This light and lemony fish dish pairs perfectly with simple sides that won’t overpower its delicate flavors. A bed of fluffy rice or cauliflower rice makes an excellent base to soak up all that tasty piccata sauce. For vegetables, roasted asparagus or steamed broccoli work really well – just add a squeeze of lemon to tie the flavors together. If you want to keep things low-carb, a side of sautéed spinach with garlic or zucchini noodles would be great options that complement the Mediterranean feel of this dish.

Storage Instructions

Keep Fresh: Got leftover cod piccata? Place it in an airtight container and pop it in the fridge for up to 2 days. The sooner you enjoy it, the better it’ll taste, since fish dishes are best when fresh. Try to store the sauce separately if possible to keep the coating from getting too soggy.

Make Ahead: You can prep some components ahead of time to make dinner assembly quicker. Mix the almond flour coating and chop the parsley up to a day in advance. Store them separately in airtight containers in the fridge. The lemon-caper sauce can also be made a few hours ahead and reheated when needed.

Warm Up: To enjoy your leftover cod piccata, gently warm it in the oven at 275°F for about 10-15 minutes, or until just heated through. Be careful not to overheat, as fish can dry out quickly. If you stored the sauce separately, warm it in a small pan on low heat, then pour over the fish.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 70-80 g
• Fat: 50-60 g
• Carbohydrates: 20-25 g

Ingredients

For the cod:

• 1/3 cup almond flour (I use Bob’s Red Mill super-fine almond flour for best coating)
• 1/2 tsp salt
• 1 lb cod fillets
• 2 tbsp grapeseed oil
• 2 to 3 tbsp olive oil (I prefer California Olive Ranch extra virgin olive oil for its mild flavor)

For the sauce:

• 3/4 cup chicken broth
• 3 tbsp lemon juice (freshly squeezed for optimal flavor)
• 1/4 cup capers (drained, or about 2 tbsp chopped)

For the garnish:

• 2 tbsp fresh parsley (finely chopped)

Step 1: Prepare and Coat the Cod Fillets

In a shallow bowl, stir together almond flour and a pinch of salt.

Rinse the cod fillets under cold water and pat them dry with a paper towel.

Dredge each fillet in the almond flour mixture, ensuring they are coated evenly.

Step 2: Cook the Cod Fillets

Heat enough olive oil to cover the bottom of a large skillet over medium-high heat, adding one tablespoon of grapeseed oil as well.

Once the oil is hot, add the cod fillets to the skillet in batches.

Cook each fillet for 2-3 minutes on each side until they are browned.

Once cooked, transfer the fillets to a plate and set them aside.

Step 3: Create the Sauce

Using the same skillet, add chicken stock, lemon juice, and capers.

Use a metal spatula to scrape any browned bits from the bottom of the pan to mix into the sauce for added flavor.

Allow the mixture to simmer and reduce by almost half to concentrate the flavors.

Step 4: Finish the Sauce

Once the sauce has reduced, remove the skillet from the heat and stir in the remaining tablespoon of grapeseed oil.

This will enrich the sauce and provide a silky texture.

Step 5: Serve the Dish

To serve, arrange the cod fillets on individual plates.

Drizzle them generously with the lemon-caper sauce and garnish with freshly chopped parsley for a burst of color and flavor.

Enjoy your deliciously crispy and flavorful cod fillets!