Name: Cod Piccata
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3
Cuisine: Italian
Ingredients: 1 1/2 pounds cod filets in serving size pieces, see note; Salt and pepper, to taste; 4 teaspoons plain flour, divided use; 4 Tablespoons unsalted butter, divided use; 1 large lemon, half thinly sliced, half reserved; 2 Tablespoons thinly sliced shallot; 3 Tablespoons capers, rinsed and drained; 1/4 cup dry white wine; 3/4 cup low-sodium chicken broth; 2 Tablespoons fresh minced parsley

1 Pat cod filets dry with paper towels and lightly season both sides with salt and pepper. Use a scant teaspoon of flour to very lightly dust one side of cod filets. See note.

2 Melt 2 tablespoons butter in a large skillet over medium high heat. When butter stops bubbling, add cod filets, floured side down. Cook undisturbed, until a light brown color develops, about 3 minutes. Keeping the floured side up, carefully remove filets from skillet and keep warm.

3 Cook lemon slices in the same skillet for 2 to 3 minutes, turning to cook evenly, and add shallots and capers. Cook about 1 minute more.

4 Stir in white wine; cook about 1 minute, scraping up any browned bits from the bottom of the skillet. Stir in chicken broth and chopped parsley, and squeeze juice of reserved lemon half into the skillet; cook about 4 minutes.

5 Gently return filets to the skillet, floured side up. Cook in the sauce until an instant read thermometer inserted in the center reads 145 degrees F (63 degrees C). Remove to a serving plate, floured side up, and keep warm.

6 Remove about 1/4 cup of liquid from skillet; allow to cool slightly.

7 Add remaining 2 tablespoons butter to skillet and stir until melted.

8 Whisk cooled liquid and remaining flour together to make a smooth slurry. Stir slurry briskly into the skillet, and cook until sauce is thickened and bubbly. Pour sauce over cod filets, and garnish with parsley sprigs.