Description

Keto Cod Piccata with Capers and Lemon Butter is a quick low-carb seafood dinner made with flaky cod fillets, a bright lemon butter sauce, and briny capers.

Ingredients

4 cod fillets, about 6 oz each

1/2 tsp salt

1/4 tsp black pepper

1/4 cup almond flour

2 tbsp olive oil

4 tbsp unsalted butter

1/4 cup fresh lemon juice

1/2 cup chicken broth

1/4 cup capers, drained

2 tbsp fresh parsley, chopped

Lemon slices for garnish

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Instructions

1. Pat the cod fillets dry and season both sides with salt and black pepper.

2. Lightly dredge each fillet in almond flour and shake off the excess.

3. Heat olive oil in a large skillet over medium-high heat.

4. Cook the cod for 3 to 4 minutes on the first side until golden.

5. Flip and cook for another 3 to 4 minutes until the fish flakes easily with a fork, then transfer to a plate.

6. Reduce the heat to medium and melt the butter in the same skillet.

7. Stir in the lemon juice and chicken broth, then simmer for about 3 minutes.

8. Add the capers and stir to combine.

9. Return the cod to the skillet and spoon the sauce over the fish.

10. Cook for 2 more minutes, garnish with parsley and lemon slices, then serve.

Notes

Use a hot skillet for the best golden crust.

For deeper flavor, add a splash of dry white wine to the sauce.

If needed, coconut flour can replace almond flour for dredging.

This dish is best served fresh while the fish is tender and flaky.