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Cod Piccata with Artichokes, Tomatoes and Olives

Cod Piccata with Artichokes, Tomatoes and Olives

This easy cod piccata with artichokes, tomatoes, and green olives is ready in 20 minutes. Tender fish in a buttery lemon sauce. Perfect for dinner.

Author:

Meal Type: Breakfast

Cuisine: Greek

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4 servings

Calories: 212 kcal per serving

Ingredients

  • 4 - cod fillets
  • all-purpose flour
  • 3 tablespoon - unsalted butter
  • ¼ cup - white wine
  • 1 teaspoon - garlic
  • ½ cup - sodium free chicken stock
  • 2 tablespoon - fresh lemon juice
  • 1 tablespoon - capers
  • 2 tablespoon - unsalted butter
  • ½ cup - marinated artichoke hearts
  • ¼ cup - green olives
  • 2 - fresh tomatoes
  • parsley
  • salt
  • black pepper

Instructions

  1. Season the cod fillets with salt and pepper, then dust with flour.
  2. In a skillet add 2 tablespoons of unsalted butter and heat over medium-high.
  3. Sauté the cod fillets 2-3 minutes on one side. Flip the cod fillets over and sauté the other side 1-2 minutes. Transfer the cod fillets to a warmed platter; pour off the fat from the pan.
  4. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
  5. Add broth, lemon juice, artichoke hearts, diced tomatoes, chopped olives and capers and cook until the juice is halved and tomatoes are soft.
  6. Add the remaining butter and return cod fillets with any juices to pan and cook on each side for 1 minute.
  7. Transfer to a warm plates and serve immediately.

Nutrition

Energy: 212 kcal | Total Fat: 17 g | Saturated: 0 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 105 mg | Total Carbs: 14 g | Fiber: 3 g | Sugars: 3 g | Proteins: 30 g | Sodium: 912 mg | Polyunsaturated: 1 g | Monounsaturated: 1 g

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