Fillets of Cod Piccata with Artichoke Hearts, Tomatoes and Green Olives

  • 20 mins total
  • 10 mins prep
  • 10 mins cook
  • serves 4 
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IntroductionSkip To The Recipe

Fillets of cod piccata with artichokes hearts, tomatoes and green olives.

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.

Giangi's Kitchen Signature

 

Nutrition Facts
Fillets of Cod Piccata with Artichoke Hearts, Tomatoes and Green Olives
Amount Per Serving
Calories 929 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 10g 50%
Cholesterol 424mg 141%
Sodium 777mg 32%
Potassium 3873mg 111%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 161g 322%
Vitamin A 31.9%
Vitamin C 31.3%
Calcium 16.2%
Iron 20.9%
* Percent Daily Values are based on a 2000 calorie diet.
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Fillets of Cod Piccata with Artichoke Hearts, Tomatoes and Green Olives

  • 20 mins total
  • 10 mins prep
  • 10 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings

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  • 4 large cod fillets
  • 3 tablespoons unsalted butter
  • 1/4 cup dry white wine
  • 1 teaspoon minced garlic
  • 1/2 cup sodium free chicken stock
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon drained capers
  • 2 tablespoons unsalted butter
  • 1/2 cup marinated artichoke hearts
  • 1/4 cup marinated green olives
  • 2 diced fresh tomatoes
  • chopped fresh parsley

Instructions

  1. Season the cod fillets with salt and pepper, then dust with flour.

  2. In a skillet add 2 tablespoons of unsalted butter and heat over medium-high.

  3. 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.

  4. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.

  5. Add broth, lemon juice, artichoke hearts, diced tomatoes, chopped olives and capers and cook until the juice is halved and tomatoes are soft.

  6. Transfer to a warm plates and serve immediately.

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