Potato-Crusted Cod Piccata

Easy and full of flavor, potato-crusted cod piccata with a white wine sauce is the simple but surprisingly elegant meal the whole family will love!

Prep: 5

Cook: 25

Total: 30

Yield:4 servings

2 8.7-ounce packages Sea Cuisine Potato & Herb Crusted Cod fillets 4 fillets total
½ cup dry white wine Chardonnay, Sauvignon Blanc, Pinot Blanc, etc.; see Notes
2 tablespoons capers drained
5 tablespoons butter
1 teaspoon all-purpose flour
salt to taste
freshly ground black pepper to taste

Preheat oven to 425° Fahrenheit. Lightly grease baking sheet or cover baking sheet with aluminum foil.
Arrange 4 cod fillets on baking sheet and place in preheated oven. Bake fillets 22 to 25 minutes or until fully cooked.
While fillets cook, heat large skillet over medium-high heat. Once skillet is hot, pour in white wine and let liquid simmer until reduced by 50%. Add capers and butter to reduced wine and stir gently to incorporate. Once butter has melted completely, gently stir in all-purpose flour, salt, and black pepper until thoroughly combined.
Reduce heat to low. Let mixture simmer until sauce has thickened, approximately 5 minutes.
Add baked cod fillets to skillet and spoon thickened sauce over tops of fillets. Let fillets simmer in sauce 1 to 2 minutes, then transfer to serving dishes. Serve fillets immediately with sauce, cooked pasta of choice, chopped fresh parsley, and lemon wedges.

White Wine: If you prefer not to use white wine, substitute with ½ cup vegetable broth + 1 tablespoon fresh lemon juice.
Make it Lower Carb: Use zucchini noodles, palmini, or spaghetti squash instead of traditional pasta.