Cod Piccata with Angel Hair Pasta

This easy 30-minute cod recipe features flaky cod, pan-seared to a golden brown, served with angel hair pasta and an easy piccata sauce. You'll love the bright, lemony flavor of the pan sauce made with capers and plenty of garlic!

Course Dinner

Cuisine Italian, Italian American

Keyword Cod, Cod Piccata, Piccata, Piccata Sauce, White Fish Piccata

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 403kcal

Author Cara Harbstreet

Ingredients

4 medium cod fillets about 6 oz each
1/4 cup all-purpose flour
1 tbsp All-Purpose MSG Seasoning or similar seasoning blend
1 1/2 tbsp olive oil
1 medium shallot thinly sliced
4-5 cloves garlic minced
1 tbsp butter unsalted if preferred
2 tbsp capers drained
1 cup low sodium chicken broth or chicken stock
1/4 cup white wine or 2 tbsp white wine vinegar
1 large lemon
1/4 cup fresh parsley chopped
6 oz angel hair pasta plus salted water for boiling

Instructions

Prep all ingredients, including slicing the shallots, mincing the garlic, chopping the parsley, and draining the capers.
Add the flour to a shallow dish or plate along with your selected seasonings. Give it a quick mix with a fork. Pat the cod fillets with a paper towel, making sure they're very dry. Then lightly dredge them in the flour mixture until evenly coated with a thin layer on all side.
Meanwhile, heat the olive oil in your pan or skillet over medium-high heat and bring a large pot of salted water to a boil. Once the oil is heated, carefully place the cod into the hot pan. Cook 2-3 minutes on each side until golden brown. Once fully cooked, transfer the cod to a clean plate to start the sauce. NOTE: At some point during this step, the water should be boiling. Add the angel hair pasta and cook according to package directions.
Add the shallots to the same heated skillet and cook for a couple minutes, stirring often to grab any of the fond that's left in the bottom of the pan. Reduce heat to medium or medium-low. Once the shallots turn translucent and fragrant, add the garlic, butter, and capers. After 30-60 seconds, add the broth + white wine or white wine vinegar to deglaze the pan.
Bring it to a simmer, then let it reduce for 5-6 minutes, stirring occasionally. Once reduced in volume by about half, remove from heat.
Place the cod back into the pan, spooning some of the white wine sauce and capers on top. Finish with a squeeze of fresh lemon juice, then garnish with lemon slices and chopped parsley.
To serve, drain the cooked pasta and divide onto serving plates. Top with a piece of cod and spoon some of the sauce over the top. Garnish with extra capers, chopped parsley, and lemon slices.

Notes

Store leftover cod separately from leftover pasta. Seal each in their own airtight container and refrigerate. Eat with 3 days for best results.

Nutrition