COD PICCATA PAPRIKA

Cod Piccata Paprika image

Provided by Elana Amsterdam

Yield Serves 4

Number Of Ingredients 10

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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

Steps:

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