CINNAMON COD PICCATA

cinnamon lemon pork chops
MEDIA GALLERY

Experience a culinary revelation with our Savory Ceylon Cinnamon Cod Piccata, an elevated twist on the classic recipe that will tantalize your taste buds. The secret? Coating the cod in a delicate blend of flour and Ceylon Cinnamon powder, creating a perfectly thin, golden-brown crust that locks in flavor without overcooking the fish. Adding a touch more Ceylon Cinnamon to the piccata sauce not only balances the tangy lemon zest but also imparts a harmonious depth that’s simply irresistible. Don’t just take our word for it—try it yourself and savor the magic!

Prep Time : 10 minutes
Cook Times : 20 minutes
Yield : 1 serving

INGREDIENTS

1 piece pacific cod, 6 oz.
1.5 tablespoons flour
1 teaspoon Ceylon Cinnamon powder
1/2 cup (4 oz.) chicken stock
1 medium lemon
1 teaspoon capers
3 cloves garlic, sliced thin
2 tablespoons olive oil (or coconut oil)
Salt
Pepper

DIRECTIONS

Season the Cod: Sprinkle salt and pepper on all sides of the cod steak, gently patting it in with your hand.
Prepare the Coating: In a small bowl, mix 1 tablespoon of flour with 1/2 teaspoon of Ceylon Cinnamon powder. Sprinkle this mixture evenly over the cod, patting it into the fish.
Cook the Cod:
- Heat 1 tablespoon of olive oil in a pan over medium heat for about 2 minutes.
- Add 1 tablespoon of butter to the pan.
- Place the cod in the pan and cook for 3 minutes on each side.
- Carefully remove the cod with a flat spoon to prevent it from breaking apart and place it in a pre-warmed (320°F) and switched-off toaster oven to keep warm while you prepare the sauce.
Make the Sauce:
- Add another tablespoon of olive oil and 1 tablespoon of butter to the same pan.
- Sauté the garlic for 1 minute.
- Add the capers and cook for another minute.
- Stir in the lemon juice, 1/2 tablespoon of flour, and 1/2 teaspoon of Ceylon Cinnamon powder. Mix well to create a thicker sauce, cooking for about 3 minutes. If the sauce becomes too thick, add a little water to reach the desired consistency.
Plate and Serve:
- Plate the cod with rice and a side of steamed broccoli drizzled with sesame oil and tamari sauce.
- Pour the lemon-cinnamon sauce over the cod and serve immediately.

Enjoy your Savory Ceylon Cinnamon Cod Piccata with its perfectly balanced flavors.

WHY CEYLON CINNAMON

Unlike ordinary Cassia Cinnamon you find in the stores, Ceylon Cinnamon has low Coumarin levels, so it won't damage your liver, especially if you are a regular Cinnamon tea drinker. Besides Ceylon Cinnamon is mild, yet slightly sweeter. It is not spicy like store bought Cassia Cinnamon, but has hints of cloves and citrus with wonderful subtle aroma.

Ceylon Cinnamon is subtle and adds to create a more complex flavors. You would never know there is Ceylon Cinnamon in this dish, unlike Cassia Cinnamon which tends to be harsh and immediately makes its presence felt and often ruins the recipe.