How a hangry Tuesday turned into our new favorite cod piccata
Imagine your favorite lemony piccata sauce combined with buttery, flaky cod and the creamiest orzo, all made in one skillet.
That’s exactly what this Cod Piccata with Orzo is, and it was born out of pure hangry desperation one Tuesday night.
Half expecting my creation to come out so-so, I was in shock when Justin ranked it in his top 5. (Proof: he actually licked his plate!)
Then to top it off, my little guy was eating it by the spoonful. Yes, even the capers.
My momma heart was so proud watching both of my boys clean their plates. (Bonus: I snuck a couple cups of spinach in there, and they didn’t even notice.)
It’s one of those dishes that perfectly bridges the seasons. Bright and lemony like spring, cozy and creamy like the nights when the weather still can’t decide.
If you love this one, you’ll definitely want my Easy Chicken Piccata, Salmon Piccata, and Marry Me Chicken Orzo in your rotation too.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Cod: Naturally buttery and flaky, this is the perfect fish for soaking up that lick-your-plate lemony sauce. Look for fillets about 1 inch thick so they cook evenly. Fresh or frozen both work, just thaw frozen fillets completely and pat them very dry before dredging.
- All-purpose flour: Used for a light dredge that helps the cod brown and gives the sauce a little body. A 1-to-1 gluten-free flour blend works just as well.
- Butter: Salted is my preference for the richest flavor, but unsalted works too. For a dairy-free version, reach for a vegan butter alternative rather than plain oil so you keep that rich, browned-butter flavor piccata is known for.
- Shallot: Milder, slightly sweet, and a touch garlicky on their own, shallots add a depth you won’t get from regular onions. Sub 2-3 tablespoons of finely diced sweet or yellow onion if that’s what you’ve got on hand.
- Garlic cloves: Fresh really matters here. Use a garlic press for the finest mince so it disappears right into the sauce.
- Dried thyme: Earthy and a little floral, thyme is the herb that ties the lemon and capers together.
- Red pepper flakes: Totally optional, but a small pinch adds the perfect background warmth (especially nice if you like a little heat).
- Orzo pasta: This short-grain pasta looks like tiny grains of rice and cooks evenly right in the skillet sauce. Don’t swap it for any other pasta shape; orzo is what makes this recipe work.
- Chicken broth: Veggie broth works as a swap, but my favorite shortcut is Better Than Bouillon chicken base mixed with water. SO much flavor.
- Heavy cream: What makes this orzo so creamy and rich. Half-and-half or whole milk will work, though stick with whole milk minimum since anything thinner can curdle when it hits the lemon juice.
- Lemon juice: Fresh squeezed is the only way. Bottled is too acidic and lacks the bright, zesty flavor this sauce depends on.
- Fresh spinach: Adds color, nutrition, and barely registers for picky eaters once it wilts into the sauce. Frozen works too; thaw about 1 cup of frozen chopped spinach, squeeze out the excess water, and stir it in just like the fresh.
- Capers: Look for nonpareil capers (the smaller ones) from a good-quality brand for the brightest, briniest punch. Drain them well before scattering on top.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Whisk up the dredge.
In a shallow bowl, whisk together the flour with a little salt and pepper. Set it near the stove.
Sear the cod.
Melt 2 tablespoons butter in a large cast iron skillet over medium heat. Dredge each cod fillet in the flour, shake off the excess, and cook 2-3 minutes per side until golden and flaky. Remove the cod from the skillet and set aside.
Pat the cod really dry with paper towels before dredging, and use a fish spatula for the flip (it slides right underneath without breaking the delicate fillets). Once it hits the skillet, don’t touch the fish until it’s ready to flip; it’ll release on its own when the crust forms.
A must-have for fish fans!
If you cook fish even occasionally, a fish spatula is a non-negotiable. I waited way too long to get one!
The thin, flexible blade slides right under delicate fillets without tearing them apart. Total game-changer.
Build the sauce base.
Add the remaining 2 tablespoons butter to the skillet along with the shallot. Cook 2-3 minutes, until the shallot begins to caramelize. Add the garlic, thyme, and red pepper flakes (if using), and stir for about 30 seconds until fragrant.
Simmer the orzo right in the sauce.
Pour in the orzo, chicken broth, salt, and pepper. Stir, cover, and reduce the heat to a low simmer. Cook for 20 minutes, or until the orzo has absorbed most of the liquid and is tender.
Start checking the orzo at the 15-minute mark. Different brands absorb liquid at different rates, so if the broth is mostly absorbed early, your orzo is done.
Bring it all together.
Stir in the heavy cream, lemon juice, and fresh spinach. Nestle the cod fillets back into the orzo, scatter the capers on top, cover, and cook 3-5 more minutes, until the spinach wilts and the fish is heated through.
FAQs
Traditional piccata often includes white wine for the sauce reduction. Because the cod goes back into the orzo to finish cooking, there’s no separate sauce-reduction step where the wine would properly cook off. The lemon juice and chicken broth handle the bright, savory flavor without it.
A few likely culprits. Pat the fillets really dry before dredging, make sure the butter is hot before the fish hits the skillet, and use a fish spatula for the flip. Most importantly, don’t move the fish until it releases on its own (that means the crust has formed).
Start checking the orzo at the 15-minute mark since brands absorb liquid differently. If the sauce is too thick after the orzo cooks, add a splash of broth before stirring in the cream. If it’s too thin, simmer uncovered for an extra minute or two before nestling the cod back in.
Orzo really is the right call here because it cooks evenly in the skillet and absorbs the sauce like a sponge. Ditalini could work as a backup, but long pastas like spaghetti or angel hair won’t cook properly with this method.
How to store cod piccata with orzo
Storage: Pop leftovers in an airtight container and they’ll keep in the fridge for up to 3 days. The orzo will absorb some of the sauce as it sits, so add a splash of broth when reheating to loosen it back up.
Reheating: Warm leftovers in a skillet over medium-low heat with a splash of chicken broth, stirring gently for 3-5 minutes. The microwave works too (in 30-second intervals), but the stovetop keeps the fish from drying out.
Freezing: Not recommended for this one. The cod gets rubbery once thawed, and the creamy orzo breaks down in texture.
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Cod Piccata with Orzo Recipe
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Ingredients
- ¼ cup all-purpose flour
- 1 teaspoon salt divided
- ½ teaspoon black pepper divided
- 1 pound cod cut into 4 fillets
- 4 tablespoons butter divided
- 1 shallot thinly sliced
- 2 garlic cloves minced
- ¾ teaspoon dried thyme
- ½ teaspoon red pepper flakes optional
- 1 ½ cups orzo pasta
- 3 cups chicken broth
- ¾ cup heavy whipping cream
- ¼ cup lemon juice from 2-3 lemons
- 2 cups fresh spinach chopped
- ¼ – ½ cup capers drained
Instructions
- Whisk together the all-purpose flour, ½ teaspoon salt, and ¼ teaspoon black pepper in a shallow bowl.¼ cup all-purpose flour, 1 teaspoon salt, ½ teaspoon black pepper
- Melt 2 tablespoons of the butter in a large cast iron skillet over medium heat. Dredge each cod fillet in the flour mixture, shaking off the excess, and add to the skillet. Cook for 2-3 minutes per side, or until golden and the fish flakes easily with a fork. Remove the cod from the skillet and set aside.4 tablespoons butter, 1 pound cod
- Add the remaining 2 tablespoons butter to the skillet along with the shallot. Cook for 2-3 minutes, or until the shallot begins to caramelize. Add garlic, dried thyme, and red pepper flakes (if using), and continue cooking for 30 seconds, or until fragrant.4 tablespoons butter, 1 shallot, 2 garlic cloves, ¾ teaspoon dried thyme, ½ teaspoon red pepper flakes
- Pour in the orzo pasta, chicken broth, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir, cover, and reduce the heat to a simmer. Cook for 20 minutes, or until the orzo has absorbed most of the liquid and is tender.1 ½ cups orzo pasta, 3 cups chicken broth, 1 teaspoon salt, ½ teaspoon black pepper
- Pour in the heavy whipping cream, lemon juice, and fresh spinach. Stir well. Nestle the cod fillets into the orzo, scatter the capers on top, cover, and continue cooking for 3-5 minutes, or until the spinach wilts and the fish is heated through.¾ cup heavy whipping cream, ¼ cup lemon juice, 2 cups fresh spinach, 1 pound cod, ¼ – ½ cup capers
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve with Cod Piccata and Orzo
This one really doesn’t need much. The orzo plus the cod plus the bright, briny sauce is already a complete dinner on a plate.
But if you want to round it out, a simple green salad is my pick. Something light and lemony to mirror the sauce, like my Caesar Salad Dressing tossed with romaine, or my Grilled Fennel Arugula Salad if you want bright and peppery.
For a veggie on the plate, my Lemon Garlic Roasted Asparagus is the no-brainer pairing. It picks up the same lemon-garlic notes as the sauce and uses the oven while the skillet is busy.
And don’t sleep on a hunk of crusty, buttery bread for soaking up every last drop of that creamy piccata sauce.
More easy fish dinners
Cooking more fish lately? These are the ones we keep coming back to.
