Creamy Lemon Cod Piccata recipes - 30minute meals

Author: Christian Culpit  

Heavy cream based lemon sauce perfect for flat strand pastas such as pappardelle and linguine, vegetables, fish, chicken and even simply prepared red meats Sauteed cod fillets simmer quickly in a tangy lemon cream sauce featuring Campbell's Condensed Cream of Shrimp Soup. This quick, one-pot meal, is simple to prepare but full of flavor.

Creamy Lemon Garlic Baked Cod

Creamy Lemon Garlic Baked Cod
This creamy baked cod recipe is perfect for a special meal or even a weeknight meal with the family! It's so easy to make and takes less than 30 minutes from start to finish! This recipe is paleo, dairy free, Whole30, gluten free, low carb, and keto!
Provided by: Kit
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 14
Ingredients:
  • 4 6 oz 170g wild-caught, sustainably-sourced cod fillets
  • 1 1/2 Tbsp grass-fed ghee
  • 1 medium shallot (finely diced)
  • 5 large cloves garlic (minced or pressed)
  • 12 oz 340g heavy coconut cream*
  • 2 tsp freshly squeezed lemon juice
  • 1 tsp dijon mustard
  • 3/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 2 pinches cayenne pepper (increase to 1/16tsp if you want more of a kick)
  • 1/4 cup 25g pork panko**
  • Chopped parsley for garnish
  • Lemon wedges for serving
  • Extra ghee or avocado oil for greasing dish and brushing on cod fillets
How to cook:
  1. Preheat oven to 400ºF (205ºC).
  2. Lightly grease 9x13" (approx. 23x33cm) ceramic or glass baking dish with a bit of ghee or avocado oil.
  3. Dry cod fillets well with paper towels or a clean kitchen towel. Place in dish, evenly spaced. Sprinkle with a bit of sea salt and pepper.
  4. Melt ghee in a small saucepan over medium heat. Once it's hot, add the shallot and garlic and sauté for 2 minutes. Add coconut cream, lemon juice, dijon, salt, pepper, and cayenne. Stir to combine and turn off heat.
  5. Pour cream sauce around cod fillets (not on top).
  6. Brush fillets with a bit of melted ghee or avocado oil, then sprinkle with pork panko.
  7. Bake for 14-16 minutes (or until the centers reach 140ºF/60ºC), then broil on high for 3-5 minutes or until the tops are nice and golden brown (final internal temperature should be 145ºF/63ºC).
  8. Top with parsley and serve with lemon wedges.
Notes: Pan Fried Cod with Lemon-Garlic Sauce, Cook the garlic and lemon slices in a skillet. Pour in the wine, chicken broth, and lemon juice. Simmer for 3-4 minutes. Remove the lemon slices and …

Creamy Lemon Cod Piccata

Creamy Lemon Cod Piccata
This quick, one-pot meal, is simple to prepare but full of flavor. Creamy Lemon Cod Piccata is a flaky fish drenched in a lemon-flavored cream sauce.
Provided by: Aimee Mars
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 14
Ingredients:
  • 4 Cod Fillets (thaw if frozen)
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Ground Black Pepper
  • 1/4 cup Flour
  • 2 tablespoons Butter
  • 1 tablespoon Olive Oil
  • 4 Garlic Cloves (minced)
  • 1/3 cup Dry White Wine
  • 1 cup Chicken Broth
  • 2 teaspoons Cornstarch
  • 3 tablespoons Lemon Juice
  • 4 tablespoons Capers (drained)
  • 1/2 cup Heavy Cream
  • 1 tablespoon Fresh Parsley (chopped)
Nutrition:
  • Serving Size: 1 Serving
  • Calories: 434 kcal
  • Carbohydrate: 11 g
  • Protein: 43 g
  • Fat: 22 g
  • Saturated Fat: 11 g
  • Trans Fat: 1 g
  • Cholesterol: 155 mg
  • Sodium: 916 mg
  • Fiber: 1 g
  • Sugar: 1 g
How to cook:
  1. Place the flour into a shallow bowl. Season both sides of the cod fillets with salt and pepper and dredge each fillet into the flour, covering both sides.
  2. In a large skillet melt 1 tablespoon of the butter and olive oil over medium-high heat. Add the cod fillets and saute for 4 minutes on each side; transfer to a plate and set aside.
  3. Add the remaining 1 tablespoon of butter to the skillet and scrape down the sides. Place the garlic into the skillet and cook until fragrant, about 1 minute.
  4. Pour in the white wine. Cook until the liquid is almost evaporated, about 3 to 5 more minutes.
  5. Add 3/4 cup of the chicken broth, all of the lemon juice, and heavy cream into the skillet, bring to a boil.
  6. Whisk the cornstarch and the remaining 1/4 cup of chicken broth together in a small bowl and pour into the skillet.
  7. Once the sauce thickens, about 1 more minute of cooking, place the fillets back into the skillet and top with capers. Garnish with fresh lemon slices or parsley.
Notes: Cod with cream | Food From Portugal, Preheat the oven to 180ºC (350ºF). In a bowl, combine the béchamel sauce, cream, lemon juice and nutmeg. Place the potatoes and the cod mixture on a baking …

Easy Lemon Cream Sauce (Multi Purpose)

Easy Lemon Cream Sauce (Multi Purpose)
Heavy cream based lemon sauce perfect for flat strand pastas such as pappardelle and linguine, vegetables, fish, chicken and even simply prepared red meats
Provided by: CraftBeering
Total time: 22 minutes
Cook time: 20 minutes
Prep time: 2 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 5
Ingredients:
  • 2 cups chicken stock*
  • 1 garlic clove, minced
  • 1 1/2 lemons, juice of (about 5-6 tbsp, adjust to taste)
  • 1 1/2 cups heavy cream**
  • 1/2 tbsp corn starch (optional)***
Nutrition:
  • Calories: 262 calories
  • Carbohydrate: 12 grams carbohydrates
  • Cholesterol: 70 milligrams cholesterol
  • Fat: 22 grams fat
  • Fiber: 1 grams fiber
  • Protein: 4 grams protein
  • Saturated Fat: 14 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 155 grams sodium
  • Sugar: 8 grams sugar
  • Trans Fat: 1 grams trans fat
  • Unsaturated Fat: 7 grams unsaturated fat
How to cook:
  1. In a sauce pan over medium-high heat combine the chicken stock (or base), minced garlic, lemon juice and heavy cream. Stir well and bring the mixture to a gentle boil.
  2. Reduce the heat to medium-low and simmer the sauce, until it thickens to your desired consistency. This may take 20 minutes when using stock because there us more liquid that needs to evaporate, less time when using chicken base.***
  3. After you are satisfied with the consistency of the creamy lemon infused sauce, taste it and season with salt and pepper as needed.
Notes: Cod and Shrimp in a Lemon cream sauce, Preheat oven to 200C / 400F. Season fish and shrimp with salt and pepper on both sides and place in a butter baking dish, add the capers if using. …

Cod Fillets in Savory Lemon Sauce

Cod Fillets in Savory Lemon Sauce
Sauteed cod fillets simmer quickly in a tangy lemon cream sauce featuring Campbell's Condensed Cream of Shrimp Soup. Serve with basmati rice and a green salad and you'll have a figure friendly and delicious meal. WW 4 points. This was adapted from a chicken recipe but worked very well with the cod fillets.
Provided by: Cucina Casalingo
Total time: 20 minutes
Prep time: 20 minutes
Yields: 4 servings
Number of ingredients: 9
Ingredients:
  • vegetable oil cooking spray
  • 4 (6 ounce) cod fish fillets
  • 1 (10 3/4 ounce) can Campbell's cream of shrimp soup
  • 1/2 cup water
  • 1/4 cup chopped red peppers or 1/4 cup green pepper
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1 teaspoon paprika
  • 4 lemon slices
Nutrition:
  • Calories: 203.1 calories
  • Fat: 4.5 grams
  • Saturated Fat: 2.2 grams
  • Cholesterol: 83.7 milligrams
  • Sodium: 691.6 milligrams
  • Carbohydrate: 6.9 grams
  • Fiber: 0.8 grams
  • Sugar: 0.7 grams
  • Protein: 32.5 grams
How to cook:
  1. Spray a 12-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute.
  2. Add the cod fillets and cook 3 - 4 minutes on both sides.
  3. Add the soup, water, pepper, parsley, lemon juice and paprika to the skillet and heat to a boil.
  4. Reduce the heat to low.
  5. Gently simmer for 5 minutes or until the cod is cooked through.
  6. Top with the lemon slices.
Notes: Baked Cod in Cream Sauce, Instructions Preheat oven to 400-degrees. Prepare cream sauce (see instructions below) and set aside, keeping …
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