Fillets of cod piccata with artichoke hearts.
Throughout our travels we look for restaurants that are away from the touristic path, and venture out to where the locals enjoy great food, local flavors and great chefs that have fun and love what they do. A fun and delightful experience each and every time.
The base of this recipe started on a trip that we took years ago while we stopped at this quaint restaurant in Corpus Christi, Texas. Throughout the years we enjoyed it over and over on those busy late nights of homework and all sorts of after school activities.
Having a couple of extra minutes and seen that I just bought some fresh cod, I wanted to have fun with new flavors.
So here a new version of an old-time favorite. I hope you will enjoy it as much as we did.
FILLETS OF COD PICCATA WITH ARTICHOKE HEARTS, TOMATOES AND GREEN OLIVES
4 large Cod fillets
Salt and Pepper
3 Tbsp. unsalted butter
¼ cup dry white wine
1 tsp. minced garlic
½ cup chicken broth
2 Tbsp. fresh lemon juice
1 Tbsp. capers, drained
2 Tbsp. unsalted butter
½ cup marinated artichoke hearts
¼ cup marinated green olives, chopped
2 diced fresh tomatoes
Chopped fresh parsley
Season the cod fillets with salt and pepper, then dust with flour.
In a skillet add 2 tablespoons of unsalted butter and heat over medium-high.
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.
Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
Add broth, lemon juice, artichoke hearts, diced tomatoes, chopped olives and capers and cook until the juice is halved and tomatoes are soft.
Add the remaining butter and return cod fillets with any juices to pan and cook on each side for 1 minute.
Transfer to a warm plates and serve immediately.