I still remember the first time I made cod piccata at home. I wasn’t planning a fancy meal, just craving something bright, buttery, and comforting after a long day. I had a couple of cod fillets thawing in the fridge and a box of angel hair pasta tucked in the pantry. What came out of the pan that night was so good that it became one of those dishes I cook whenever I want a dinner that feels restaurant-worthy without being complicated.
Cod piccata has this lovely balance: flaky fish, a silky white wine sauce, capers that bring a little pop of briny flavor, and that fresh squeeze of lemon that wakes the whole thing up. Mixed with a nest of angel hair pasta, it feels warm and complete, almost like something you’d order at a small, cozy trattoria.
What I love most is how quickly everything comes together. Once the prep is done — garlic minced, shallots sliced, parsley chopped — the whole dish cooks in minutes. And it smells incredible the whole time, like butter, lemon, and seafood blending into a sauce that feels both simple and special.
What You’ll Need for This Bright and Fresh Cod Piccata
Cod Fillets
Cod stays mild and delicate, making it perfect for soaking up the lemony sauce. I prefer using fillets that are already cleaned and trimmed. If the pieces are long, I cut them down so they fit comfortably in my pan.
Olive Oil and Butter
The combination creates a golden crust on the fish and forms the base of that smooth, flavorful sauce later.
Shallot
Thinly sliced shallots melt into the sauce as they cook, adding gentle sweetness.
Garlic
Fresh garlic gives the sauce its warmth. I mince it very fine so it blends into the pan rather than staying chunky.
Broth
A splash of broth helps the sauce build body while lifting the browned bits from the pan.
White Wine or White Wine Vinegar
This light acidic note pulls everything together. White wine gives a deeper flavor, while vinegar works well if you want something quicker.
Capers
These bring a salty burst that makes piccata what it is. They balance the richness of the butter perfectly.
Lemon
I love slicing a whole lemon so it cooks gently in the sauce and becomes a garnish later.
Parsley
Fresh parsley adds color and brings a bit of freshness at the end.
Flour + Seasonings
A light dredge gives the cod a soft crust and helps it brown evenly.
Angel Hair Pasta
This cooks in minutes and absorbs the sauce without feeling heavy.
How I Cook This Cod Piccata Step by Step
When I make this dish, I like having everything prepped before the skillet heats up because once the cod hits the pan, the pace picks up.
I start by slicing my shallots, mincing the garlic, chopping the parsley, and draining the capers. This makes it easy to focus when things start sizzling.
Next, I mix a small amount of flour with salt and pepper on a plate. After patting the cod completely dry, I dredge the fillets lightly so they have a thin coating — enough to sear well without becoming thick or heavy.
While a pot of salted water begins heating for the pasta, I warm olive oil in a skillet. When the pan is hot, I add the cod carefully. It usually needs only a couple of minutes per side to turn flaky and golden. I transfer it to a plate once it browns, keeping it warm while I make the sauce.
At the same time, the pasta water reaches a boil, and I drop in the angel hair. It cooks quickly, usually in about two minutes.
Back in the skillet, I add the shallots and scrape up the browned bits in the pan. Once they soften, I add the garlic, butter, and capers. The smell at this point is amazing — bright, buttery, and savory all at once.
Then comes the broth and the white wine. I let it simmer for a few minutes until the sauce reduces slightly and thickens.
Finally, I return the cod to the pan, spoon the sauce over the fillets, and finish everything with lemon juice and a sprinkle of parsley.
The cod rests beautifully on a bed of angel hair, absorbing the sauce from above and below. Every bite is silky, flaky, and full of brightness.
Helpful Tips From My Kitchen
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Patting the cod dry helps it brown cleanly.
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Angel hair cooks fast — keep an eye on it.
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Cod can break while flipping. Don’t worry. Even if it flakes apart, it still tastes fantastic.
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Allow the sauce to reduce enough to cling gently to the pasta.
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Lemon slices cooked in the sauce become flavorful garnishes.
This dish feels easygoing but tastes refined — one of those rare combinations that always surprises guests.
Pairing Ideas That Go Well With This Dish
While angel hair pasta makes the meal feel complete, I usually add a veggie on the side. Some of my favorites:
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Roasted broccoli
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Sautéed mushrooms
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Crisp asparagus
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A small Caesar salad
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Spinach wilted directly into the pasta
It’s one of those meals you can tailor to whatever you have in the fridge.
Storage Notes
Cod piccata tastes best right after cooking, especially because the pasta absorbs more sauce as it sits. If you do have leftovers, store the fish and pasta separately so they hold up better.
They’ll keep for a couple of days in airtight containers. When reheating, warm everything gently so the fish doesn’t overcook. A fresh squeeze of lemon over the top brings the flavors back to life.
FAQ
What other fish can I use besides cod?
Flounder, halibut, sole, tilapia, or swai all work nicely.
Can I skip the capers?
Yes, you can leave them out or swap them for chopped green olives.
Can I use gluten-free flour?
Yes, almond flour or your favorite gluten-free blend works well.
Do I have to use white wine?
No, white wine vinegar works nicely, or you can use only broth.
Is frozen cod okay?
Absolutely, just thaw it fully and pat it dry before cooking.
Cod Piccata with Angel Hair Pasta
This bright and comforting cod piccata comes together in under half an hour, pairing golden pan-seared cod with delicate angel hair pasta and a lemon-capers pan sauce that feels both light and luxurious.
Ingredients
- 4 medium cod fillets, about 6 oz each
- 6 oz angel hair pasta
- 1 cup low sodium chicken broth
- 1 1/2 tablespoons olive oil
- 1/4 cup all-purpose flour
- 1 medium sliced shallot
- 4–5 minced garlic cloves
- 1 tablespoon seasoning blend
- 1 tablespoon butter
- 2 tablespoons drained capers
- 1/4 cup white wine or 2 tablespoons white wine vinegar
- 1 large lemon
- 1/4 cup chopped fresh parsley
- salted water for boiling
Instructions
- Prepare the shallot, garlic, parsley, and capers so everything is ready to go before you start cooking.
- Mix the flour with the seasoning blend in a shallow dish. Pat the cod dry so it browns properly, then coat each fillet in the seasoned flour, shaking off any excess.
- Warm the olive oil in a skillet over medium-high heat while bringing a pot of salted water to a boil. Lay the cod in the hot pan and cook until both sides turn a deep golden color. Transfer the cooked fillets to a clean plate. Cook the angel hair pasta in the boiling water while you prepare the sauce.
- In the same skillet, sauté the shallots, scraping up the browned bits from the pan. Lower the heat slightly, then add the garlic, butter, and capers, letting the mixture soften and become fragrant. Pour in the broth along with the wine or vinegar to deglaze the pan.
- Simmer the sauce until it reduces by about half and becomes glossy. Remove from the heat and return the cod to the skillet, spooning the sauce over each piece. Squeeze fresh lemon juice over the top and scatter with parsley.
- Divide the drained pasta onto plates, add a portion of cod on each serving, and finish with extra sauce, capers, and lemon slices.
Notes
- Store leftover cod and pasta separately in airtight containers and refrigerate. Enjoy within three days for the best texture and flavor.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 505Total Fat 14gSaturated Fat 5gUnsaturated Fat 9gCholesterol 165mgSodium 1533mgCarbohydrates 31gFiber 3gSugar 2gProtein 61g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This cod piccata with angel hair pasta is one of those dishes that feels far more elaborate than it actually is. It brings together gentle flavors, a bright sauce, and tender fish in a way that feels comforting and inviting. It’s quick enough for weeknights but special enough for guests, and every time I make it, I’m reminded of how simple ingredients can turn into a meal that feels thoughtful and warm. If you enjoy seafood dinners that are easygoing but full of personality, this one fits right in.
