Cod Piccata Paprika

10 ingredients
5 steps

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. 1
    Rinse the cod, pat dry, and slice into 4 pieces.
  2. 2
    In a medium bowl, combine the almond flour, salt, and paprika. Coat the cod with the almond flour mixture.
  3. 3
    Heat the olive oil and 1 tablespoon of the grapeseed oil in a large skillet over medium-high heat. Saute 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. 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. 5
    Pour the sauce over the cod, and sprinkle with parsley before serving.

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