Cod Piccata with Farro and Cucumber Salad Bowl

Name: Cod Piccata with Farro and Cucumber Salad Bowl
Ingredients: 4 large cod fillets, about 6 ounces (170 g) each, preferably skinless; 4 large cod fillets, about 6 ounces (170 g) each, preferably skinless; ¾ cup (94 g) all-purpose flour; 2 tablespoons (28 ml) cooking oil (mild flavored, neutral oil); 2 tablespoons (28 ml) cooking oil (mild flavored, neutral oil); 2 tablespoons (28 ml) cooking oil (mild flavored, neutral oil); 5 tablespoons (70 g) unsalted butter, divided; 3 garlic cloves, minced; 3 lemon slices; ¾ cup (175 ml) chicken stock; 4 tablespoons (36 g) capers; 2 tablespoons (8 g) minced fresh parsley; Chili flakes, to taste; 3 cucumbers, sliced; 1 red onion, thinly sliced; 2 tablespoons (8 g) fresh parsley leaves, minced; 1½ teaspoons fresh lemon juice; ¼ teaspoon salt; ¼ teaspoon pepper; 2 tablespoons (28 ml) olive oil

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Mediterranean Bowls

By Mahy Elamin

Published 2026

About

This bowl highlights the zesty and bright flavors of piccata, which pairs so well with seafood, especially with cod. The fish is lightly seared and finished in the same pan with a lemon butter caper sauce that makes the perfect drizzle for the tender, nutty farro as well. A fresh and juicy cucumber salad finishes the bowl and balances the flavors.

Ingredients

Method