My favorite foods are fish and seafood. I can really eat them every day of the week and never get bored. I had bought some scrod and was thinking how I could cook it. I didn’t want the usual broiled/grilled or baked versions so I remembered that I had a Picatta version a few times in restaurants with other types of fish (sole and flounder), not to mention Chicken Picatta. So I thought, well why not with scrod? It would work perfectly, and taste just as great. I added a bit of a twist to my version by using some canned chopped tomatoes. My family loved it and I definitely plan on making it again. To see the recipe for my Scrod Picatta, keep reading.
|Scrod Picatta|| |
- 2 lbs. filet of Scrod (or cod, as scrod is a baby cod)
- 1-2 cups flour (seasoned with salt and pepper, you will have some flour left over)
- ¼ cup drained capers
- 6 tbsps. extra virgin olive oil
- 6 tbsp. butter
- 1 (15 oz) can of chopped tomatoes, drained
- 1 ½ cups of chicken stock
- 1 lemon, juiced
- 1 lemon, sliced for garnish
- 3-4 tbsp. flat leaf parsley, chopped
- Cut the scrod into 4 equal pieces. Rinse and pat dry. Dredge lightly in the flour and shake off any excess.
- Heat half of the olive oil and half of the butter in a large non stick skillet over medium low heat. Add half of the scrod filets and lightly brown on each side, about 3-4 minutes. Transfer to a plate and keep warm. Repeat with remaining oil, butter and scrod. Reserve about a tablespoon of the butter for the sauce. Be careful when turning over as the fish can break apart.
- Add the chicken stock over medium heat and deglaze the pan, scraping up the brown bits. Add the lemon juice and the capers, drained tomatoes and half of the parsley. Bring to a boil and then lower the flame to a simmer. Reduce the sauce by about half. Swirl in the butter to incorporate into the sauce. Add the scrod back into the pan and coat with the sauce. Garnish with lemon slices and parsley. Serve and enjoy!