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Overhead view of a bowl of potato-crusted cod piccata with spaghetti noodles, lemon slices, capers, and chopped parsley.

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!
Course Main Course
Cuisine Italian
Keyword easy dinner recipe, easy fish recipe, pasta recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 406kcal


  • Baking sheet
  • cooking spray or aluminum foil
  • Large skillet


For the Cod Piccata

  • 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

To Serve

  • 1 pound cooked pasta of choice see Notes
  • fresh parsley chopped, to garnish
  • lemon wedges optional


  • 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.
    Overhead view of 4 potato-crusted cod fillets on a worn baking sheet.
  • 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.
    Overhead view of white wine, capers, flour, salt, and pepper in a large silver skillet.
  • 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.
    Overhead view of 4 potato-crusted cod fillets in a large skillet with a white wine sauce.


  • 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.


Serving: 1serving | Calories: 406kcal | Carbohydrates: 52g | Protein: 21g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 338mg | Potassium: 442mg | Fiber: 3g | Sugar: 1g | Calcium: 31mg | Iron: 3mg | Net Carbs: 49g