• Ingredients:
  • 4 4oz cod fillets
  • pinch of salt
  • freshly ground black pepper
  • ¼ cup all purpose flour
  • 3 tablespoons shredded parmesan cheese
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 8oz package of sliced FunGuy white button mushrooms
  • 2/3 cup vegetable broth
  • ½ cup whole milk, divided
  • 1 lemon, zested and juiced
  • 2 tablespoons capers
  • flat leaf parsley

Piccata new recipe for dinner this week with the FunGuy’s help! 

This fish recipe sears sharp salty parmesan into thick cod fillets before letting them bathe in a creamy citrus sauce. Perfect for a mid-week dinner that can easily be served with anything from rice to pasta or even a fresh garden salad!

DIRECTIONS:

  1. Lay the cod fillets on a clean cutting board and season them with the salt and black pepper. In a shallow bowl, mix the flour and Parmesan cheese together. Lay the fillets in the cheese and flour mixture, coating them on each side. Reserve the left over flour and Parmesan for the sauce. 
  2. Heat the olive oil in non-stick pan over medium heat. Once the oil is hot, lay the fillets in the pan to cook 4-5 minutes on each side, or until browned. Transfer the fish to a plate and cover with aluminum foil to keep warm. 
  3. Melt the butter in the same pan over medium heat. Add the garlic to the pan and saute 1 minute. Add the mushrooms to the pan and saute them for 5 minutes. Remove half of the browned mushrooms and transfer them to a bowl and cover. Deglaze the pan with a little of the vegetable broth, scraping any crispy bits from the bottom of the pan. Pour the rest of the broth into the pan and stir half of the milk into the broth, and bring the mixture to a simmer. Let it simmer over medium heat for 8-10 minutes. 
  4. Whisk the remaining milk with the reserved flour and parmesan. Once the simmering liquid has  cooked, stir in the milk and flour. Allow it to cook another 2-3 minutes, stirring frequently. Stir in the lemon zest, juice, and capers before adding the cod back into the pan. Allow the fillets to cook 2-3 minutes to heat through. 
  5. Serve immediately with the reserved mushrooms and parsley on top. 

Have a Fun meal!