Keto Cod Piccata
Flaky cod fillets in a bright, buttery lemon-caper pan sauce with just 2.2g net carbs per serving. This restaurant-style keto dinner comes together in 30 minutes total, delivering tangy, garlicky flavor over tender fish without any flour or breadcrumbs.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This keto cod piccata turns a handful of pantry staples into a bright, restaurant-worthy dinner in just 30 minutes. A light almond flour dredge gives the fish a golden crust, while the silky lemon-caper butter sauce keeps every bite tangy, rich, and completely low-carb.
Ingredients
- 4 cod fillets (about 6 oz / 170g each), patted dry
- 3 tablespoons almond flour
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1/2 cup dry white wine (or chicken broth)
- 3/4 cup chicken broth
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 2 tablespoons capers, drained
- 2 tablespoons chopped fresh parsley
Instructions
- 1
Pat the cod fillets very dry. In a shallow dish, whisk together the almond flour, salt, and pepper, then lightly dredge each fillet, shaking off the excess.
- 2
Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Sear the cod for 3 to 4 minutes per side, until golden and just cooked through. Transfer to a plate and tent loosely with foil.
- 3
Reduce heat to medium. Add the garlic to the same pan and cook for 30 seconds until fragrant. Pour in the white wine, scraping up the browned bits, and simmer until reduced by half, about 2 minutes.
- 4
Add the chicken broth, lemon juice, and capers. Simmer for 3 to 4 minutes to concentrate the flavor, then whisk in the remaining 3 tablespoons of butter until the sauce is glossy. Taste and adjust salt.
- 5
Return the cod (and any resting juices) to the pan, spoon the sauce over the top, and warm through for 1 minute. Garnish with fresh parsley and serve.
Tips & notes
- Cod is delicate, so flip it only once and use a thin fish spatula to keep the fillets intact. Halibut, haddock, or sole work just as well.
- Serve over zucchini noodles, cauliflower rice, or sauteed spinach to soak up the lemon-caper sauce while keeping the meal keto.
- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a covered skillet with a splash of broth to avoid overcooking the fish.
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Frequently asked questions
- How many carbs are in keto cod piccata?
- Each serving has 2.2g net carbs, 340 calories, 34g protein, and 21g fat. This recipe makes 4 servings, so each plate is one dredged cod fillet with a generous spoonful of lemon-caper butter sauce.
- What can I serve with keto cod piccata?
- Keep it low-carb with zucchini noodles, cauliflower rice, sauteed spinach, or roasted asparagus. These sides soak up the bright lemon-caper sauce while adding only a gram or two of net carbs.
- Can I make cod piccata without wine?
- Yes. Swap the white wine for an equal amount of chicken broth plus an extra teaspoon of lemon juice. You still get a tangy, savory pan sauce without any added carbs or alcohol.
