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.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Rinse the cod, pat dry, and slice into 4 pieces.
Step 2
In a medium bowl, combine the almond flour, salt, and paprika. Coat the cod with the almond flour mixture.
Step 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.
Step 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.
Step 5
Pour the sauce over the cod, and sprinkle with parsley before serving.
