Delicious Paleo Cod Piccata

  • 1½ pounds cod
  • ½ cup blanched Paleolicious Almond Meal
  • ½ teaspoon Himalayan Sea Salt
  • ½ teaspoon fresh ground pepper corns
  • 150ml Coconut Oil
  • 1 cup chicken stock
  • ¼ cup lemon juice
  • ¼ cup capers
  • ¼ cup fresh chopped parsley


  1. Cut the cod into 6 pieces
  2. Mix together Paleolicious Almond Meal, salt and chef’s shake
  3. Rinse the cod pieces in water, then dredge thoroughly in meal mixture, until well coated
  4. Heat 100 ml olive oil in a large skillet on medium high heat; add half of the cod pieces and brown well, about 3 minutes per side
  5. Transfer from skillet to a plate, and repeat with remaining cod
  6. Place plate of cod in warm oven while preparing the sauce
  7. Add chicken stock, lemon juice, and capers to skillet and use a metal spatula to loosen the browned bits and incorporate them into the sauce
  8. Reduce the sauce by half then whisk in the remaining 50ml of Coconut Oil
  9. Plate the cod, pour the sauce over it and sprinkle with parsley
  10. Serve

Serves 4-6