This cod piccata with artichokes, tomatoes, and green olives is a delicious Mediterranean-inspired dinner ready in just 20 minutes. Gently pan-sear tender cod fillets and finish them in a buttery lemon-and-white-wine sauce with capers, artichokes, and olives.

Simple, fresh, and bursting with flavor, this easy fish recipe feels special without keeping you in the kitchen all evening. If you love delicate fish with lemon and butter, you will also enjoy my classic Sole Meunière or Salmon with Beurre Maître d’Hôtel.

Cod piccata with Artichokes, tomoates and olives served in a round white serving plate.

Recipe Overview: Cod Piccata with Artichokes, Tomatoes and Olives

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Servings: 4 people
  • Cook Method: Pan-seared in a skillet
  • Flavor & Texture: Tender, flaky cod in a bright, buttery lemon sauce with briny olives, capers, and artichokes.
  • Difficulty: Easy. A simple skillet dinner that requires minimal prep.
  • Why this Recipe? All the elegance of a Mediterranean-inspired seafood dinner in just 20 minutes. Fresh, flavorful, and perfect for busy evenings or effortless entertaining.
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If you enjoy delicate seafood with a lovely wine sauce, my classic French scallop recipe with white wine sauce is another favorite. Coquilles Saint Jacques brings together tender scallops, mushrooms, and a creamy sauce, finished with golden melted cheese. A beautiful dish for a special evening.

This recipe brings back such wonderful memories of a little restaurant we discovered years ago in Corpus Christi, Texas. Whenever we travel, I love finding charming places away from the tourist crowds, where locals eat, and the food is made with love.

That experience inspired a dish I made countless times during our busy family evenings. Over the years, I have enjoyed giving it little twists, and this version, with artichokes, tomatoes, and green olives, has become a favorite.

In this Article

A Note From Giangi

Ready in 20 minutes. A wonderfully simple dinner that comes together quickly, perfect for those evenings when you want something delicious without spending hours in the kitchen.

Fresh Mediterranean flavors. The lemon, capers, artichokes, and green olives create a beautiful balance of bright, buttery, and savory flavors.

Elegant without the fuss. This easy cod piccata looks and tastes like something you would order at your favorite restaurant, yet it is simple enough for any weeknight.

Versatile and delicious. Serve it with a fresh salad, vegetables, or pasta to soak up that wonderful lemon sauce.

Giangi

Key Ingredients

Ingredients needed to make this cod piccata.

Cod fillets: Choose firm, thick fillets of similar size so they cook evenly. Fresh or properly thawed frozen cod works beautifully. If you enjoy cooking white fish, try my rock cod with a ginger-soy marinade for a completely different flavor profile.

Unsalted butter: Adds richness to the sauce while allowing you to control the seasoning.

White wine: A dry white wine adds depth and balances the lemon’s brightness.

Fresh lemon juice: Essential for that classic piccata flavor. Freshly squeezed always gives the best results.

Capers: Their tangy, salty flavor is what makes a piccata sauce so special.

Marinated artichoke hearts: Tender and flavorful, they add a lovely Mediterranean touch.

Green olives: Bring just the right amount of briny flavor. Use pitted olives for easier preparation.

Tomatoes: Fresh tomatoes add sweetness and balance the lemon and capers.

Garlic and parsley: Add fragrance and a lovely fresh finish to the dish.

How to Make Cod Piccata with Artichokes and Olives

Cod sesoned with salt and pepper adn dredged in flour on a parchment paper.

Step 1: Pat the cod fillets dry with paper towels. Season with salt and black pepper, then lightly dust with flour, shaking off any excess.

Cod cooking in a large skillet with butter until crispy.

Step 2: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the cod and cook for 2 to 3 minutes on the first side. Carefully flip and cook for 1 to 2 more minutes, adjusting the time based on the thickness of your fish. Cook in batches if you do not have enough room in the skillet.

Once the cod is cooked, garlic and white wine are added to the skillet.

Step 3: Transfer the cod to a warm plate. Add the white wine and garlic to the skillet, scraping up any flavorful brown bits from the bottom. Cook until the wine has reduced.

Cut tomatoes, olives, capers and artichokes hearts are placed in the skillet with the garlic.

Step 4: Add the chicken stock, lemon juice, capers, artichoke hearts, tomatoes, and green olives. Simmer gently until the tomatoes soften, and the sauce reduces slightly.

Tomatoes are tender and remaining butter is added to the skillet.

Step 5: Lower the heat and swirl in the remaining butter until the sauce becomes glossy.

Cod is returned to the skillet with all the vegetables.

Step 6: Return the cod to the skillet briefly to warm through and finish cooking if needed. Spoon the sauce over the fish, garnish with fresh parsley, and serve immediately.

Cod piccata with artichokes, tomatoes and olives served in a large white platter.

Giangi’s Pro Tips

Pat the cod dry. This little step makes all the difference when pan-searing fish. It helps create a beautiful golden exterior instead of steaming the fillets.

Do not overcook your fish. Cod cooks quickly and can become dry. Watch it carefully, especially if your fillets are thin.

Use fresh lemon juice. Bottled lemon juice cannot replace that wonderful fresh citrus flavor.

Watch the salt. Capers, marinated artichokes, and green olives already add plenty of seasoning. Taste your sauce before adding more.

Be gentle when turning. Cod is delicate and can easily fall apart. Use a wide fish spatula and turn each fillet only when necessary.

Prepare everything before cooking. With only 10 minutes of cooking time, having your ingredients ready makes this dinner effortless.

What to Serve with Cod Piccata

With such a wonderful lemon-and-white-wine sauce, I like to keep the side dishes simple and fresh.

My Mediterranean orzo salad with lemon and herbs is a lovely accompaniment. The fresh herbs and lemon complement the delicate cod beautifully.

For something lighter, serve this cod piccata alongside my buttery mint peas with lemon. The peas’ sweetness is a wonderful contrast to the capers and green olives.

A little crusty bread to soak up every last drop of sauce is always welcome at my table.

Storage and Reheating

Refrigerate: Store leftover cod and sauce in an airtight container in the refrigerator for up to 3 days.

Reheat: Warm gently in a covered skillet over low heat with a splash of broth until heated through. Avoid overcooking, as cod can become dry.

Freezing: I do not recommend it, as it is best enjoyed fresh. Freezing may affect the delicate texture of the fish and vegetables.

Cod Piccata with Artichokes, Tomatoes and Olives FAQs

Can I use frozen cod?

Absolutely. Thaw it completely in the refrigerator and pat it dry before cooking. Removing excess moisture helps the fish brown beautifully.

Can I make cod piccata without wine?

Yes. Replace the white wine with additional chicken or vegetable stock. The lemon will still provide plenty of brightness.

What can I use instead of cod?

Haddock, halibut, or another firm white fish works beautifully. Adjust the cooking time according to the thickness of the fillets.

How do I keep cod from falling apart?

Pat the fish dry, avoid moving it too much while cooking, and turn it gently with a wide spatula.

What is the difference between piccata and meunière?

Both feature delicate pan-seared fish and lemon, but piccata typically includes capers and a tangy pan sauce, while classic French meunière emphasizes browned butter, lemon, and parsley.

Single portion of cod piccata served in an oval dish with the artichokes, tomatoes, capers wine sauce over it and around it.

More Seafood Recipes You Will Love

If you enjoy quick, flavorful seafood dinners, you will love my creamy lemon shrimp scampi pasta. It is another delicious way to bring fresh lemon, capers, and wonderful seafood flavors to your dinner table.

If you tried this Cod Piccata with Artichokes, Tomatoes and Olives or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.

Cod Piccata with Artichokes, Tomatoes and Olives

5 from 1 vote
Cod Piccata with Artichokes, Tomatoes and Olives served in a round white dish.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Author: Giangi Townsend
This easy cod piccata with artichokes, tomatoes, and green olives is ready in 20 minutes. Tender fish in a buttery lemon sauce. Perfect for dinner.
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Ingredients 

Instructions

  • 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.

Equipment

Notes

Pat the cod dry. This little step makes all the difference when pan-searing fish. It helps create a beautiful golden exterior instead of steaming the fillets.
Do not overcook your fish. Cod cooks quickly and can become dry. Watch it carefully, especially if your fillets are thin.
Use fresh lemon juice. Bottled lemon juice cannot replace that wonderful fresh citrus flavor.
Watch the salt. Capers, marinated artichokes, and green olives already add plenty of seasoning. Taste your sauce before adding more.
Be gentle when turning. Cod is delicate and can easily fall apart. Use a wide fish spatula and turn each fillet only when necessary.
Prepare everything before cooking. With only 10 minutes of cooking time, having your ingredients ready makes this dinner effortless.
Refrigerate: Store leftover cod and sauce in an airtight container in the refrigerator for up to 3 days.
Reheat: Warm gently in a covered skillet over low heat with a splash of broth until heated through. Avoid overcooking, as cod can become dry.
Freezing: I do not recommend it, as it is best enjoyed fresh. Freezing may affect the delicate texture of the fish and vegetables.

Nutrition

Calories: 941kcal | Carbohydrates: 6g | Protein: 162g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 426mg | Sodium: 817mg | Potassium: 3924mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1597IU | Vitamin C: 26mg | Calcium: 169mg | Iron: 4mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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