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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe is a twist on the classic lemon-and-caper-based Italian piccata sauce. Here I feature spicy smoked paprika and tangy kalamata olives, creating a unique, savory flavor. I've used cod, though halibut would also work well. The trick is to choose a thicker fish that can absorb this spicy sauce. Serve with a big green salad or steamed kale. 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 |
Directions:
1. Rinse the cod, pat dry, and slice into 4 pieces.
2. In a medium bowl, combine the almond flour, salt, and paprika. Coat the cod with the almond flour mixture.
3. 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.
4. 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.
5. Pour the sauce over the cod, and sprinkle with parsley before serving.
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