Lighten up January with this zesty and light Cod Piccada with Sauteed Brussel Sprouts. If you’ve never tried piccada sauce and love tangy flavours, you need to give it a try. A great way to start the new year!
What is Cod Piccada?
This is simply a fresh cod dish serve with a lemon caper sauce and it’s delicious!
- Difficulty – This is a pretty easy dish to make with two components that comes together in 30 minutes!
- Taste – The fish has a pretty mild flavour and the sauce has a tangy flavour served over sauteed brussel sprouts.
- Serving – This recipe makes 2 servings. You can easily adjust the measurements in the recipe card to serve more people
Ingredients
- 1 Cod fillet enough for 2 people, approximately, 1lb/500 grams
- Juice of two lemons
- 2 Tablespoon plus 1/2 teaspoon butter
- 1 Tablespoon capers crushed
- 2 Garlic cloves
- 1 Tablespoon olive oil
- Small bunch fresh parsley finely chopped
- 1 Teaspoon sugar
- 1/2 Teaspoon corn flour
- 1 Teaspoon water
- Salt
- Pepper
For the Brussel sprouts:
- 2 Cups brussel sprouts fresh, trimmed and thinly sliced
- 1 Tablespoon olive oil
- 2 cloves Garlic crushed
- Salt to season
NOTE – The full recipe and instructions can be found in the recipe card at the end of the post.
Notes on the Cod
- Multi tasking! If you read my blog, you will probably know how I go on and on about how important this is for so many dishes. Case in point, this dish. It’s a super easy dish and done real quick, but you got to be getting your multi tasking skills on! Here’s how I did it.
- First I seasoned my fish and put it in the oven, because that takes the longest to cook.
- Next up, I got started on my sauce. Although it’s quick, it can be done beforehand and then reheated gently when the fish is done.
- As soon as I was finished with my sauce, I prepared the brussel sprouts and got those cooking just in time for the fish to come out of the oven. I put the brussel sprouts in the pan about 8 minutes before the fish came out of oven, just to give you an idea.
- This entire dish came together in about 30 minutes, which I consider quick. I know some of you are looking for 10 minute dinners, well I’m just not that quick…hahaha! I can make a sandwich in that time though.
More Cod Recipes You’ll Love
Crispy Cod Cakes with Parsley Sauce
These are the most perfect little Crispy Cod Cakes with Parsley Sauce. Not only do they make a great dinner, they can also be served as a starter or an appetizer. If you love fish, you have to give these a try.
Check out this recipe
Lemon Crusted Baked Cod
Make this Lemon Crusted Baked Cod for your next dinner. Cod topped with a lemon bread crumb mixture and baked in the oven. It’s on the table in under 30 minutes which makes it a great mid week dinner.
Check out this recipe
Cod au Gratin
Cod au Gratin is a classic and comforting dish Tender pieces of cod in a cheese sauce topped with a bread crumb topping.
Check out this recipe
Cod Piccada with Sauteed Brussel Sprouts
Lighten up January with this zesty and light Cod Piccada with Sauteed Brussel Sprouts. If you've never tried piccada sauce and love tangy flavours, you need to give it a try. A great way to start the new year!
Servings: 2 servings
Calories: 550kcal
Ingredients
- 1 Cod fillet enough for 2 people, approximately, 1lb/500 grams
- Juice of two lemons
- 2 Tablespoon plus 1/2 teaspoon butter
- 1 Tablespoon capers crushed
- 2 Garlic cloves
- 1 Tablespoon olive oil
- Small bunch fresh parsley finely chopped
- 1 Teaspoon sugar
- 1/2 Teaspoon corn flour
- 1 Teaspoon water
- Salt
- Pepper
For the Brussel sprouts:
- 2 Cups brussel sprouts fresh, trimmed and thinly sliced
- 1 Tablespoon olive oil
- 2 cloves Garlic crushed
- Salt to season
Instructions
- Preheat oven to 350 degrees F. Put the cod fillet in a baking dish and drizzle over the olive oil. Season with salt and pepper. Bake for 25 minutes or until it’s completely white and flakes apart.
- In a small saucepan set over medium heat add 1/2 teaspoon of the butter until it melts. Pour in the lemon juice, add the capers and the sugar. Bring to a simmer and let reduce for about 10 minutes. Remove from heat and add remaining 2 tablespoon of butter, garlic and parsley. Stir until the butter melts. Return to heat for just a minute and pour in the cornstarch mixture until it thickens. Remove from heat and season with a little salt and pepper to taste.
- In a medium skillet set over medium to high heat, add the olive oil, garlic and brussel sprouts. Stir for a minute and let them cook until softened, about 5-8 minutes. Season with salt and remove from heat.
- Serve the cod on top of the brussel sprouts and pour over the sauce. Serve immediately.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Cod Piccada with Sauteed Brussel Sprouts
Amount Per Serving (1 serving)
Calories 550
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Cholesterol 194mg65%
Sodium 377mg16%
Potassium 2201mg63%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 4g4%
Protein 84g168%
Vitamin A 844IU17%
Vitamin C 81mg98%
Calcium 120mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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