Cod Piccata Paprika Recipes

BAKED COD PICCATA WITH ASPARAGUS

Baked Cod Piccata with Asparagus image

It takes longer for the oven to preheat than it does to prepare this delicious, good-for-you dish. While it's baking, I throw together a quick salad. -Barbara Lento, Houston, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 pound fresh asparagus, trimmed
1/4 cup water
1 pound cod fillet, cut into 4 pieces
2 tablespoons lemon juice
1 teaspoon salt-free lemon-pepper seasoning
1/2 teaspoon garlic powder
2 tablespoons butter, cubed
2 teaspoons capers
Minced fresh parsley, optional

Steps:

Place asparagus in an ungreased 11x7-in. baking dish; add water. Arrange cod over asparagus. Sprinkle with lemon juice, lemon pepper and garlic powder. Dot with butter; sprinkle with capers., Bake, uncovered, at 400° for 12-15 minutes or until fish flakes easily with a fork and asparagus is tender. If desired, sprinkle with parsley.

Nutrition Facts : Calories 150 calories, Fat 7g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 265mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges

COD PICCATA PAPRIKA

Cod Piccata Paprika image

Provided by Elana Amsterdam

Categories Fish Olive Wheat/Gluten-Free Dinner Seafood Cod Healthy Lemon Juice Paprika Sugar Conscious Peanut Free Soy Free No Sugar Added

Yield Serves 4

Number Of Ingredients 10

Ingredients

1 1/2 pounds cod fillet
1/2 cup blanched almond flour
1/2 teaspoon sea salt
1/4 teaspoon ground smoked paprika
2 tablespoons olive oil
4 tablespoons grapeseed oil
1 cup chicken stock
1/4 cup freshly squeezed lemon juice
1/4 cup kalamata olives, finely chopped
1/4 cup finely chopped fresh parsley

Steps:

Rinse the cod, pat dry, and slice into 4 pieces.
In a medium bowl, combine the almond flour, salt, and paprika. Coat the cod with the almond flour mixture.
Heat the olive oil and 1 tablespoon of the grapeseed oil in a large skillet over medium-high heat. Sauté the cod in the oil for 3 to 5 minutes per side, until golden brown. Transfer the cod to a paper towel-lined plate and place in a warm oven.
Using the same skillet, combine the chicken stock, lemon juice, and olives, loosening the browned bits with a spatula to incorporate into the sauce. Raise the heat to high and reduce the sauce by half. Whisk in the remaining 3 tablespoons grapeseed oil.
Pour the sauce over the cod, and sprinkle with parsley before serving.

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