Cod Piccata

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K so I’m not going total vegetarian.

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Apparently there is this thing you need called protein??? Idk but I don’t get enough of it according to my “medical physicians” so I am keeping fish in my diet.

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This pleases my carnivorous husband to no end because he likes to complain when we he goes more than two dinners without an animal on his plate.

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Like, I’m not even allowed to take a stand for something. Maybe I don’t NEED protein. I’m a relatively small human. I have little to no muscle mass. Perhaps I’m fine without it. I’ve been trying to tell people for years that my particular body runs best on an all-carb diet. Bagels? Now THAT is fuel.

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I’m lying – I’m still eating fish because they are the tastiest of the animals & imagining a world without fish tacos was really bleak.



Time: 35 minutes (prep + cooking) | Serves: 2-3


  • 1 lb. of wild cod
  • 1 cup of almond meal
  • 1/2 cup of olive oil
  • 3 cups of vegetable stock
  • 1 lemon
  • 3 tbsp. of capers
  • 1 tbsp. of parsley, chopped
  • S+P, to taste

How to:

  • In a bowl, combine almond meal + S+P
  • Pat fish dry with a paper towel + dredge in almond meal, coating well
  • Heat 1/2 the oil in a skillet over medium heat
  • Add fish in batches, cooking for 3-4 minutes on each side
  • Add more oil between batches if need be
  • Turn down the heat + deglaze pan with stock (stand back!)
  • Scrape any brown bits up and add lemon juice + lemon halves + capers, letting cook for 2-3 minutes
  • Add fish back in to reheat
  • Serve hot with fresh parsley + more sauce drizzle over
  • Pour remaining sauce on body

12 thoughts on “Cod Piccata

  1. Jasmine S. says:

    A world without fish tacos sounds terrifying. I was a pescatarian for a bit and it actually doable! Also, with delicious-looking dishes like this I think you’ll be just fine. 🙂


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