Cod Piccata with Orzo Recipe

Original Post: https://www.evolvingtable.com/cod-piccata-creamy-orzo/

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Cod Piccata with Orzo Recipe

Cod Piccata with Orzo is a creamy, one-skillet take on the bright, lemony Italian classic, with orzo cooked right in the piccata sauce and tender cod nestled on top. Ready in about 40 minutes, it's buttery, briny, and the kind of weeknight dinner that won over even the picky eater at our table.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, lunch, Main Course, Side Dish

Cuisine: American, Italian, Mediterranean

Servings: servings

Author: London Brazil

Equipment

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

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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

Notes

Cod: Look for fillets that are about 1 inch thick for even cooking. Fresh or frozen cod both work; if using frozen, thaw completely and pat very dry with paper towels before dredging. Halibut, haddock, or sea bass can be substituted.

Capers: Start with ¼ cup if you're new to capers. If you love that briny, salty pop, go up to ½ cup. Drain them well before adding.

Why no wine: Traditional piccata often includes white wine, but because the cod goes back into the orzo to finish cooking (rather than being served separately), there's no step where the wine would properly cook off. The lemon juice and chicken broth create the same bright, savory flavor without it.

Skillet: A 12-inch cast iron skillet works best here. It gives the cod room to sear without crowding and holds all the orzo comfortably. A large oven-safe skillet also works.

Gluten-free: Swap the all-purpose flour for a 1-to-1 gluten-free flour blend and use gluten-free orzo.

Storage: Store leftovers in an airtight container in the refrigerator 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 up.

Reheating: Reheat 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. The cod becomes rubbery and the creamy orzo breaks down in texture when thawed.

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