By The Bryants flew home Tuesday after the birthday-weekend. Mama drove home Tuesday. The apartment is back to its small family-of-four rhythm. Brayden is one hundred and fifty-nine weeks old. Eden is seventeen weeks old. The baked cod piccata with asparagus was the small Sunday-dinner Dustin and I made together after the kids were down.
The baked cod piccata is the small light Italian-American fish dinner — cod fillets baked in lemon-and-butter-and-caper-sauce, topped with chopped parsley, served with roasted asparagus. The dish is the small quick-and-elegant weeknight format.
The technique on baked-fish-piccata is the sauce-and-bake. The sauce (lemon juice, white wine, butter, capers, garlic) is poured around the fish in the baking dish (not over the fish). The fish bakes uncovered at four-hundred for twelve minutes. The sauce reduces slightly during the bake and is spooned over the fish at the table.
Sunday I made the cod. Dustin had two fillets. I had one. The asparagus was the small side.
Baked Cod Piccata with Asparagus
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4
Ingredients
- 4 cod fillets (about 6 oz each), patted dry
- 1 lb asparagus, tough ends trimmed
- 3 tablespoons olive oil, divided
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1/3 cup fresh lemon juice (about 2 large lemons)
- 1/4 cup low-sodium chicken broth
- 3 tablespoons capers, drained and rinsed
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 tablespoons fresh flat-leaf parsley, chopped
- Lemon slices, for garnish
Instructions
- Preheat and prep. Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper. Arrange the trimmed asparagus in a single layer on one side of the pan, drizzle with 1 tablespoon olive oil, and season lightly with salt and pepper.
- Season the cod. Pat the cod fillets dry with paper towels — this is non-negotiable for a good sear. Season both sides generously with salt and pepper.
- Sear the cod. Heat the remaining 2 tablespoons olive oil and 1 tablespoon butter in an oven-safe skillet over medium-high heat. Once the butter is foamy, add the cod fillets and sear for 2–3 minutes per side until golden at the edges. Transfer the seared fillets to the baking sheet beside the asparagus.
- Build the piccata sauce. In the same skillet over medium heat, melt the remaining 2 tablespoons butter. Add the minced garlic and cook 30 seconds until fragrant. Pour in the lemon juice and chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the capers and simmer 2–3 minutes until the sauce reduces slightly.
- Bake. Spoon the piccata sauce generously over the cod fillets on the baking sheet. Slide the pan into the oven and bake for 10–12 minutes, until the cod flakes easily with a fork and the asparagus is just tender with a little bite.
- Finish and serve. Spoon any pan juices back over the fish. Scatter fresh parsley over everything and lay lemon slices alongside for garnish. Serve immediately — this one does not wait.
Nutrition (per serving)
Calories: 285 | Protein: 34g | Fat: 15g | Carbs: 6g | Fiber: 2g | Sodium: 470mg