Cod Piccata Paprika Recipe

Name: Cod Piccata Paprika
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds cod fillet, 1/2 cup blanched almond flour, 1/2 teaspoon sea salt, 1/4 teaspoon ground smoked paprika, and more.

Yes, Cod Piccata Paprika falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cod Piccata Paprika

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions