This is a quick, delicious main dish for a week night dinner. I like to serve it with Oven Roasted Butternut Squash. Make the squash first, then cook the cod while the squash is in the oven. Super simple, really tasty.
1 1/4 pounds cod fillet
1/2 cup blanched almond flour
1/4 cup olive oil
1 tablespoon sweet rice flour
1 cup (8 ounces) clam juice
2 tablespoons freshly squeezed lemon juice
1/4 cup capers, drained
Rinse and dry the cod, then slice into 5 pieces. Dredge the pieces in the almond flour. Heat the olive oil in a heavy skillet. Put the cod in the skillet and sprinkle the remaining almond flour over the top of the cod. Saute the cod for 3 to 4 minutes per side, using a metal pancake turner to carefully turn the pieces. Move the cod from the skillet to a plate after cooking both sides.
Add the sweet rice flour to the skillet and stir until a paste forms. Add the clam juice, lemon juice and capers, stirring to loosen any bits almond flour stuck to the bottom of the skillet. Continue cooking over medium-low heat, stirring constantly until the sauce thickens and the bits of almond flour are mixed into the sauce. Return the cod to the skillet and spoon the sauce over each piece. Turn off the heat and let the cod finish cooking in the residual heat. The cod is done when it flakes easily when poked with a fork in the thickest part.