Print

Cod Piccata with Creamy Orzo Recipe

Print Recipe

★★★★★

4.8 from 86 reviews

This delicious Cod Piccata with Orzo recipe features tender cod fillets pan-seared to golden perfection and nestled in a creamy, lemony orzo pasta with spinach and capers. The dish boasts a perfect balance of bright acidity from lemon juice, briny pops from capers, and rich creaminess from butter and heavy cream, making it a comforting yet elegant meal ideal for weeknight dinners or special occasions.

Ingredients

Scale

For the Cod

  • 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

For the Sauce and Orzo

  • 1 shallot, thinly sliced
  • 2 garlic cloves, minced
  • ¾ teaspoon dried thyme
  • ½ teaspoon red pepper flakes (optional)
  • 1½ 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

  1. Prepare the dredging mixture: In a shallow bowl, whisk together the all-purpose flour, ½ teaspoon salt, and ¼ teaspoon black pepper. This will be used to coat the cod fillets for a crisp exterior.
  2. Sear the cod: Melt 2 tablespoons of butter in a large cast iron skillet over medium heat. Dredge each cod fillet in the flour mixture, shaking off excess flour, then add them to the skillet. Cook for 2-3 minutes per side until the cod is golden brown and flakes easily with a fork. Remove the cod fillets from the skillet and set aside.
  3. Sauté aromatics: Add the remaining 2 tablespoons of butter to the skillet. Toss in the thinly sliced shallot and cook for 2-3 minutes until caramelized. Add minced garlic, dried thyme, and red pepper flakes if using, cooking for an additional 30 seconds until fragrant.
  4. Cook the orzo: Pour the orzo pasta, chicken broth, remaining ½ teaspoon salt, and ¼ teaspoon black pepper into the skillet. Stir to combine, cover the skillet, reduce the heat to a simmer, and cook for 20 minutes until the orzo is tender and has absorbed most of the broth.
  5. Finish the dish: Stir in the heavy whipping cream, lemon juice, and chopped fresh spinach until the spinach begins to wilt. Nestle the seared cod fillets into the orzo and scatter the drained capers on top. Cover again and cook for 3-5 minutes until the fish is heated through and flavors meld.

Notes

  • Cod: Select fillets about 1 inch thick for even cooking. Fresh or thawed frozen cod both work. Pat dry if frozen. Halibut, haddock, or sea bass can be used as substitutes.
  • Capers: Start with ¼ cup if unfamiliar with capers; add up to ½ cup for more briny flavor. Always drain well before adding.
  • Why no wine: Traditional piccata often uses white wine, but here lemon juice and chicken broth provide bright acidity since the cod is finished cooking in the orzo sauce, preventing proper wine evaporation.
  • Skillet: A 12-inch cast iron skillet works best to allow space for searing and cooking the orzo comfortably. Large oven-safe skillets also work.
  • Gluten-free option: Use a 1-to-1 gluten-free flour blend and gluten-free orzo pasta for gluten-free needs.
  • Storage: Refrigerate leftovers in an airtight container up to 3 days. Orzo will absorb sauce; add broth when reheating for creaminess.
  • Reheating: Warm gently on stovetop with splash of broth for 3-5 minutes or microwave in 30-second bursts to avoid drying out the fish.
  • Freezing: Not recommended as cod texture becomes rubbery and creamy orzo separates after thawing.

Keywords: cod piccata, creamy orzo, lemon cod, seafood dinner, easy weeknight dinner, cast iron skillet recipe

Find it online: https://busyrecipe.com/cod-piccata-with-creamy-orzo-recipe/