Cod Piccata

• Gluten free

• Seafood

  • 1 1/2 lbs Cod

• Produce

  • 1/4 cup Parsley, fresh

• Canned Goods

  • 1 cup Chicken stock

• Condiments

  • 1/4 cup Capers, brined
  • 1/4 cup Lemon juice

• Baking & Spices

  • 1/2 cup Almond flour
  • 1/2 tsp Celtic sea salt

• Oils & Vinegars

  • 5 tbsp Olive oil

• Drinks

  • 1/2 tsp All purpose chef's shake

• Dairy

  • 5 tbsp Grapeseed oil or butter

Found on elanaspantry.com

Description

Ingredients

• 1½ pounds cod
• ½ cup blanched almond flour (not almond meal)
• ½ teaspoon celtic sea salt
• ½ teaspoon all purpose chefs shake
• 5 tablespoons olive oil
• 5 tablespoons grapeseed oil or butter
• 1 cup chicken stock
• ¼ cup lemon juice
• ¼ cup brined capers
• ¼ cup fresh chopped parsley

Directions

• Cut the cod into 6 pieces
• Mix together flour, salt and chef?s shake
• Rinse the cod pieces in water, then dredge thoroughly in flour mixture, until well coated
• 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
• Transfer from skillet to a plate, and repeat with remaining cod
• Place plate of cod in warm oven while preparing the sauce
• 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
• Reduce the sauce by half then whisk in the remaining 3 tablespoons of grapeseed oil
• Plate the cod, pour the sauce over it and sprinkle with parsley
• Serve